(Edited to read sixth, as I found I've already made five when I looked at my notes.) This is a modification of the recipe posted by JeffHam (originally from fied), to try the approach Jeff has been using. This is different to mine in having a lot less stirring and a longer cheddaring, which I think might give the moister, crumblier cheese I'm looking for. I overshot the temps a bit so the cheese may turn out drier, but we'll see. No pH monitoring today, as I discovered when I pulled my pH meter out that one of the batteries had weeped inside the cavity. I'll have to fix that. In the meantime I went by feel.
26 L pasteurised, NH milk
260 ml pre-cultured MM101, with 1 grain S. thermophilus added
7 ml single-strength vegetarian rennet, added to 120 ml boiled and cooled water
80 g salt
Floc multiplier = 3x
0900 Heat milk to 30C, add culture. Culture 30 mins, increasing temp to 33C (I reached 33C very soon in the culturing)
0930 Add rennet, stir a few times. Floc in 10 minutes = 30 minute set (got clean break at 30 mins). T = 32.2
1003 Cut to 1 cm. Rest 5 mins. T = 32.0
1008 Stir every 5 mins for 50 mins, maintaining temp at 32.
1150 Rest 45 mins, covered, maintaining temp.
1200 Drain whey. Break curd mat in half and cheddar for 3 hours, turning and breaking each piece in half every 30 minutes. Maintain 32C.
1500 Mill to 1 inch and add salt. Press into 8" tomme mould with hands, place in press, press 30 mins @ 7.5 kg (this weight was enough to express clear whey but not white)
1530 Remove from press, flip, press 2 hours @ 20 kg
1730 Remove from press, flip, press overnight @ 30 kg.
Photo shows first flip.
This will air dry for a couple of days, then go into the cave to be neglected for three weeks. I ordered milk for two makes for this weekend, then bought a very cheap flight for a last-minute holiday, leaving on Tuesday!