A girls gotta do what a girls gotta do. My first stinky... at least the first that I'll admit to!
I'm planning to wash one with Imperial Stout and one with mixed berry wine.
3 gallons whole milk
3/8 tsp Kazu
1/16 tsp TA
1/16 tsp F.D.
1/16 tsp Geo
1/8 tsp B. Linens
1 tsp Calcium chloride
¼ tsp triple strength rennet
Warmed milk to 90 degrees.
Added cultures and molds and let rehydrate 5 minutes. Stirred and let ripen 60 minutes.
Added diluted calcium chloride and then diluted rennet.
Flocculation in 9 minutes, so using x3.5 multiplier, let sit for 32 minutes.
Clean break at 32 minutes. Cut curds into ½ inch cubes and let sit 5 minutes. Stirred 5 minutes, then let settle.
Drained 1/3 of whey and replace with 140 degree water to bring temp to 92, but overshot target. Temp was 94 degrees. Stirred 10 minutes and let settle again. Drained 1/3 of whey and replaced with 160 degree water to reach goal temp of 98, but overshot it again. Final temp was 104 degrees. Stirred another 10 minutes and let settle and mat for 5 minute.
Poured curds and whey into cloth lined colander and let drain for 10 minutes. Filled two 5” tomme molds and pressed with 5 lbs for 30 minutes. Redressed and pressed at 8 lbs for overnight.
Put in saturated brine for 8 hours. Removed and let air dry.