Hi,
So far I made pretty chesses (fresh chevre, crottin, fasisselle) and I wanted to do my first attempt at reblochon that I haven't eaten for 6 years at least. I used the recipe from 200 Easy Homemade Cheese Recipes. I divided the recipe by two thinking that 8 gallons would be for 2 big tomme molds and I have only one. The result is not great, it is supposed to be 1 to 2 inch thick and mine is only 3/4 of an inch and the surface is not uniform, it looks like feta. See picture
What should I do then, do the full recipe for 1 big tomme mold or for 2 small tomme molds. Can you easily divide this recipe in two. I just have one mold of each. I think the step were you heat gently for 30 min after cutting the curds in pea size pieces is the one that is going wrong. Any advice?
I checked recipes from other posts but sometimes is to advanced/unclear for me.
Thanks in advance for your help