2 gal Kalona pasteurized cream top whole milk
1/8 t MA 4001
3/4 t CaCl2 solution (Hoegger)
1/2 t Calf Rennet (Cheesemaker.com)
Followed instructions in 200 easy cheese recipes
Milk pH 6.70
Whey pH at Curd cut 6.44
Flocculation time 23:54
pH of whey after washing curd pH 6.45
pH of whey after pressing 5.38
First press was 10 lbs not under whey (someone
accidentally poured it down the drain!) plus 1 can on small bonus cheese.
2nd press was 39.5 pounds until the weights slipped off sometime in the night leaving me with the Leaning Tower of Gouda! Bonus cheese had 4 cans and it didn't fall despite strange Jerry-rigged configuration (Jerry is my husband).
Large cheese (1.5 lbs) soaked in brine for 5 hours, small cheese (0.5 lbs) for 1.5 hours.
It ain't pretty!
Now for the questions. How much should I increase my rennet to get the flocculation times back on track? Also any suggestions on how to produce an even press so I don't have the leaning issues? It was already leaning after the first press!