Author Topic: My next attempt! (Read 5353 times)

MolBasser · « **on:** March 24, 2012, 03:14:21 AM »

Tomme, from a variety of sources.

I'm still formulating, so I will post as follows.

Should be entertaining for you all!

MolBasser

linuxboy · « **Reply #1 on:** March 25, 2012, 02:43:58 AM »

Are you cloning a specific one, or trying for a generic version? What are you trying to gain from combining multiple sources? Good luck!

MolBasser · « **Reply #2 on:** March 25, 2012, 03:44:02 PM »

I'm just trying to glean information and then decide how I want to do it.

I'm finalizing the plan right now, and will post up the plan.

Remember that I am still a newb poking his toe into the water.

MolBasser

MolBasser · « **Reply #3 on:** March 25, 2012, 03:51:05 PM »

LOL! The two recipes that I was looking at were yours at two different forums!

Heh. So I guess I will be following the gist of Linuxboy today!

MolBasser

linuxboy · « **Reply #4 on:** March 25, 2012, 05:35:22 PM »

hehe

read through my more detailed writeup on the wacheese site. Covers the fundamentals and make nuances.

MolBasser · « **Reply #5 on:** March 25, 2012, 05:41:46 PM »

That is the one I'm working off of.

Just sanitizing my stuff right now.

MolBasser

MolBasser · « **Reply #6 on:** March 25, 2012, 06:05:02 PM »

OK! Sanitize the stuff!

Start Heating the milk!!

MolBasser

MolBasser · « **Reply #7 on:** March 25, 2012, 06:38:29 PM »

Add the bacteria!

MolBasser

MolBasser · « **Reply #8 on:** March 25, 2012, 08:17:47 PM »

Adding the rennet!

MolBasser

MolBasser · « **Reply #9 on:** March 25, 2012, 08:41:46 PM »

Cut curds

Stirred curds....

MolBasser

linuxboy · « **Reply #10 on:** March 25, 2012, 08:55:13 PM »

judging from curd strength, that's store milk, right?

if so:
- consider using cacl2. tommes do best with smaller curd, which needs good curd strength
- do a 20% wash to bring it to 98-100F, to avoid paste issues from using store milk.

looking good...

MolBasser · « **Reply #11 on:** March 25, 2012, 08:58:08 PM »

I added a 1/2 teaspoon of CaCl2 as the milk was heating.

And yes. Store bought whole milk.

I'm not sophisticated enough to understand the consequences of curd cut size. I just cut it, let it rest 5 minutes and stirred it up.

MolBasser

MolBasser · « **Reply #12 on:** March 25, 2012, 09:04:43 PM »

Crap! I let it get to 110F....

Dang it.

Oh well, curds are cooking. I hope I didn't kill of the bugs.....

MolBasser

linuxboy · « **Reply #13 on:** March 25, 2012, 09:14:21 PM »

You did, but can still salvage. Drain off some whey, put in cold water to bring temp down. Tommes are best done in a sink full of hot water for the slow temp increase. Stove top is a tad hard to control.

MolBasser · « **Reply #14 on:** March 25, 2012, 09:19:54 PM »

got it back to temp. I wonder if I should toss in another pack of bugs.....

MolBasser

CheeseForum.org » Forum