This is my second effort at Reblochon. The
first effort was almost a year ago.
I had bought 2 gallons of whole creamline to make Mozzarella over the weekend, but things happened and...well, this is Plan B.
Initial pH: 6.66 (uh oh...
)
2 gallons Twin Brook whole creamline milk
1 quart Twin Brook fat free milk (bought for my wife, but she didn't want it.)
1/4 tsp MM100
1/32 tsp TA61
1/32 tsp LH100
1/32 tsp Geo13
1/16 tsp SR3
1/16 tsp PC
1/32 tsp KL71
1/32 tsp Renco dry calf rennet in 1/4 cup distilled water
1/2 tsp CACL in 1/4 cup distilled water
5/20/2012:
5:00AM When collecting cultures, I dosed 2 cups of distilled water with SR3 for subsequent washing; into fridge.
5:15AM pH 6.66 With a ripening temp of 88F, I stirred the cultures in.
6:00AM pH 6.58 Stirred in CACL and rennet.
6:18AM pH 6.51 Floc'd in 18 minutes. I'm using a 4X multiplier this time because the form factor is thinner than last time and it should ripen faster.
7:30AM pH 6.36 @ 88F Cut the curds to 1 inch, rested 10 min, then used whisk to cut to 1/4 inch, rested 10 min.
7:50AM Raised temp to 91F to scald, then stirred for 15 min.
8:20AM Drained 1.5 gallons whey back to rinsed bottles for making brine. Tossed the remaining whey.
8:30AM pH 5.99 Packed curds into 3 Plyban-lined Reblochon moulds.
8:30AM Pressed in pot using 10 lb weight, which applied 3.3 lbs to each mould, for 15 minutes, then flipped & rewrapped. Repeated.
9:00AM Removed Plyban. Pressed in pot naked using 10 lb weight, which applied 3.3 lbs to each mould, for 60 minutes, then flipped & repeated.
11:00AM Removed moulds from pot to drain overnight at room temp.
5/21/2012:
6:30AM pH 4.80 Into brine for 1 hour, flip, and in brine for a second hour.
8:30AM Out of brine, dried off; into minicaves for drying/airdrying for a day.
-Boofer-