No, I'm not making it with rum. It's my first cheese 'order'.
I was given the milk, and for making the cheese, through the miracles of barter, I'm getting a bottle of rum. Yay me!
On a sad note, this is my first surrogate cheese. I'll birth it, nurture and care for it during its infancy and one day, three weeks from now, I'll give it up, without ever having tasted it. That'll be a tough day....
11L Baxter's Whole Milk
2.4ml CaCl in 60ml distilled water
2.3ml single strength calf rennet
11:20 milk put in double boiler, temp 20.4, added CaCL, start warming to 32.0C
11:47 temp 23.5C
11:52 temp 25.2C
11:58 temp 26.7C
12:04 temp 27.5C
12:11 temp 28.7C
12:14 temp 28.9C 3 cubes Meso Arom B added
12:20 temp 29.8C
12:28 temp 31.1C
12:35 temp 32.5C - moved to sink bath to ripen 30 minutes
13:00 temp 32.2C - added rennet in 60ml cool distilled water, timer started.
13:13 flocc'ed @12:58 - 3X multiplier - time to cut curd 13:39 - temp 31.8C
13:40 temp 32.0C - cut curd
13:45 finished cutting curd - let stand 5 min for curd to firm up
13:50 temp 31.8C - stirred gently
13:55 temp 31.5C - finished stirring - heating to 35.0C over 30 min
14:13 temp 33.3C - slight stir
14:27 temp 34.4C - maintain temp 45 min
14:42 temp 34.5 C - slight stir
14:57 temp 35.4C - slight stir
15:13 drained whey, placed in cloth lined mold in pot under 15kg
15:43 flipped, redressed, put back under 15kg
16:15 flipped, redressed, put under 25kg until morning
Next day
5:30 flipped, put back in mold, no cloth to smooth appearance, put under 25kg