Fromage a la Creme Adapted from 200 Easy..
Recipe called for 3 quarts whole milk and 1 quart 35% whipping cream
I used 1 gallon whole milk with cream line at about the 3/4 mark
I pastuerized milk to 140F - 150F for 20 minutes
took forever to get milk down to 80F. Was suppose to be 70F
7:50 pm - Sprinkled culture (heaping 1/8 tsp MM100) over milk and rehydrate for 5 minutes.
7:55 pm - stirred down.
7:57 pm - Added 4 drops single strength rennet dissolved in 1 Tblsp water. Recipe called for 2 drops. Stirred down
8:00 pm Let set for 21 hours. Recipe called for 24 but, was fully coagulated at 21.
5:05 pm drained surface whey.
5:07 pm - cut curd into 2" vertical strips and let heal 5 minutes.
5:12 pm - drain surface whey scoop curds into colander and let drain 30 minutes.
5:42 pm - Tie ends into a bag and let drain for three to four hours.
Recipe called for 12 hours followed by salting, molding and draining on rack for another 6 - 7 hours. I intended to do 4 hours in bag followed by 12 in mold draining due to obligations that would not allow me to be home.
9:45 pm - placed in bowl, weight was 41 oz x .01 = .4 oz of cheese salt.
9:46 pm - texture while mixing was identical to softened cream cheese. Tasted and was a wonderful tart cream cheese taste and texture.
9:50 pm - molded in two home made molds and letting rest.
10:50 pm - placed in cheese cave at 52F and will not continue the 12 hour room temp drain. First it tasted just right for my taste, it has the right texture and last, not much whey dripping out of molds.
Note for future: salt and mold when whey drip from bag is down to a drop every ten seconds or longer. Take and record pH on next make!
5:20 am - Cut one of the two and moved to refridgerator for use. Left other in cave.
7:30 am - YUMMY!