After reading through many recipes this is what I came up with:
Ingredients:
6 gallons 2% past/homo milk 4 gallons whole milk
1/2 tsp TA
1/2 tsp LH
2 tsp CaCl
1 tsp mild lipase
veg rennet tablet per pack instruction
Procedure:
warm milk to 90
add (diluted separately) CaCl, starter, LH and lipase
wait 45 minutes
add (diluted) rennet
flocculation point x2.25 total
cut curd into 2inch slices rest 10 min.
whisked curd into pea sized pieces
began heating curds slowly to 100 stirring during heating
to prevent matting
heating curds more rapidly to 124
hold at 124 for 30 minutes
curds should reduce to rice size
removed from heat
After removing from the heat, packed quickly into an 9.5in mold line with cheesecloth that has been prepared by dipping in whey to try to prevent sticking , then began my pressing:
30# for 30min in pot,flip 60# for 30min with heating mat,flip 90# for 2hrs with heating mat,flip 300# for 12hrs
Brine in saturated solution for 3 hr. per pound of cheese
Any changes or recommendations?