I loved the Jarlsberg and so I just have to try a Baby Swiss! Here we go.
I think I missed every temp target!
Baby Swiss using Sailors recipe 2/16/12
Floc x 3.5
SG 1148
Yield after brine, 4.75 pounds.
pH targets: 6.4 to 6.3 drain, 5.7 to 5.5 brine
4 gallons raw Swiss Cow Milk 4%, pH 6.6
½ tsp MM100
1/16 tsp PS
¼ tsp x3 rennet
Heat milk to 90 degrees, add cultures and rehydrate 5 minutes. Stir in and ripen for 45 minutes or until pH is 6.5. temp 88 degrees, pH 6.5
Add rennet and waited for floc. Floc in 11.5 minutes x 3.5 = 40 minutes. Clean break in 40 minutes. Cut curd into 3/8 inch cubes and let rest 5 minutes.
Stir curds at 90 degrees for 15 minutes. Settle 5 – 10 minutes. Temp 88, pH 6.5
Remove 1/3 of whey and replace with 140-degree water to raise the temp to 102 degrees. Stir for 30 – 40 minutes. Settle curds 10 – 15 minutes (didn’t make target temp, so heated to 102 degrees and stirred 30 minutes, and let settle). pH 6.4
Push curds to side and drain whey until only one inch remains above the curd.
Press under whey for 15 minutes. Drain when pH is 6.3 to 6.4 (drained at pH 6.3).
Press for 12 hours at lower psi to keep texture pliable (12, 40 then 60 lbs). Stop pressing and brine when pH 5.7 to 5.5 (Whey reached pH 5.7 in 2 hours, put cheese in brine after 2 hour 15 minutes total press time).
Brined for 6 hours.
Air dry for one week at 55 degrees, then move to warm room (68-70 degrees) for 3 weeks, then back to cave to age 3 months.
