We won't count the attempt with the bad cream
I'll be calling a grocery store manager on Monday to complain.
7 quarts of skim p/h Oberweis milk
1 quart of cream p Oberweis (they sell cream in 1/2 gal containers! the rest went into cream cheese)
1/8 t MA 4001
5/8 t calf rennet
Followed directions in Tim Smith's book except I used MA 4001
12 min flocculation time 3x multiplier
Accidentally overshot curd cut by 10 minutes! And forgot to add CaCl2 solution, curd was soft but still workable.
pH 6.51 at curd cut. Forgot to measure pH after that, sigh
Heated my water bath and used that and my pot to cheddar the curds (pictures later).
After milling curds used my new mold I got from The Cheesemaker last weekend to press under whey with 10 pounds. Hmm, not a very good knit. Pressed again under whey after turning with 18 pounds of pressure for 20 minutes....still not a good knit.
Duh, my mold and follower are larger, duh. I'm now pressing with 41.1 lbs of weight with my new dutch press. One of the sturdy presses (pictures later). My cheese will be pancake-like in the end. It reminds me of the proportion of the cheeses that are shown in The Cheese Nun videos. The tommes they make seem to be a similar proportion.
It seemed like a good idea at the time to get the larger mold...that I think is too large for 2 gal of milk.