Well I took off on another adventure this past weekend. We'll see how it goes. I had a lot of fun making this one as it was very interesting to see the curd compress without the addition of weight. Now I'm just waiting for the mold to grow.
Cultures from thecheesemaker.com - mix of Mesophilic, Penecillium Candidum & Geotrichum Candidum
Milk in water bath coming up to temp (90 degrees F). Rested at 90F for 90 minutes. Added Rennet and held for another 60 minutes at 90F. I did have to use liquid rennet as the included rennet didn't set for me.
Cut the curd fairly large. But cut it none-the-less as I contemplated not cutting it and ladeling it into the moulds.
Drew off the whey
Filled the moulds
After 2.5 hours and turn
Another 1.5 hours and turn
Another 1.5 hours and turn - rest overnight
After the overnight rest.
Salted and placed on mats in aging container. Moved to cave at 45-50F and roughly 90% humidity in the container.
They really look and smell good now. We'll wait now for the fuzz to start.