These are what I know as ice cubes, correct?
That's correct. I'm doing this from day one that I started making cheese, also because it's difficult to find different cultures here. I know found 2 suppliers in Germany thanks to Hande and later I'm going to try there. They don't have Choozit but they mention the used cultures, so maybe I can make a comparison. Nevertheless, after several flips (which was awkward with the big new moulds I made), they are under pressure now. And I learned that although the followers I made were nicely round, it's not a good idea to just put them in, because it's very hard to get them out again
But with a small cheesecloth around it it's much easier (duh!). But let's turn this story into a real report:
10 liter (about 10 quart) of raw milk
200 ml cream (just fort some extra flavor)
60 ml starting culture
just over 1/8 tsp Brevibacterium Linens plus a pinch of Penicillium Candida
just over 1/4 tsp calf liquid rennet.
Picked up the milk during milking time, when I got home it was still 35C, so I waited until it was 30C/86F
Added the cultures and stirred a minute.
Let it ripen for 15 minutes and added rennet.
Like I said, it took about 105 minutes to coagulate enough.
Cut the curd into pieces about half an inch and let it rest for 10 minutes.
Slightly overheated it, because I reached 36C/96.8F after 30 minutes.
Drained the whey, filled the moulds, flipped them during 2 hours every 30 minutes and now they are under 3 kg weight until tomorrow morning.
On the pictures the container with the rebs. I used 2 small plastic food "buckets" to put the weight in...
