I picked up a 3 pack of "Mad Millies" MW3 culture, which is just lactococcus lactis subsp.cremoris, lactocuccus lactis subsp. Lactis. Doesn't have the Diocetylactis, which Staffordshire calls for, but this is all they had at the shop (it's a beer/wine brew shop, with some cheese stuff - not a lot of cultures available here actually). Anyway, although I just made my first one of these last week, I thought I would give it another go. I ended up using 11 litres rather than my usual 10, but the curds were lighter than the previous make (I was better at expelling the why during the stirring I think).
Anyway, will post a photo tomorrow when it's out of the press.
Staffordshire Sunday, July 1, 2012. Overcast. Air pressure:1010 20 C
11 L whole milk (Budget Blue TOP; 3.2g protein/100ml 3.3g fat)
100 ml cream (Home brand)
Starter (MM100 or MM101; Flora Danica or Buttermilk would work but have LM as well as lactococcus lactis subsp.cremoris, lactocuccus lactis subsp. Lactis and lactocuccus lactis subsp. Diocetylactis) – I used1 packet Mad Millie MW3 (cremoris & Lactis only)
7.15 ml Renco rennet
2.5% salt by curd weight
¼ tsp CaCl
1) Pasteurize milk/cream mixat 72-75.5C for 15-20 seconds (cool to 4C; skip if milk already pasturized)
2) Warm to 28.0 C and add starter cultures (8:00 temp 27.6 C)
3) Continue to warm to 32.5 – 35 C (33.2 C 8:12 am)
4) Ripen 60-75 minutes (8:12 - 9:20; ??.? C)
5) Add CaCl2 (1/4 tsp, 50%) rennet (7.15 ml Renco), ensuring temperature is in range of 31-33 C (9:23:00 temp 33.1 C)
6) Floc time 9:34:45 = 11m 45sec 3 x floc = 35m 15sec cut time 9:58:15
(NOTE: in original info, rennet to cut is described as 45-50 minutes in one place, but in same document as 35-45 minutes, so either 3.2-3.5x or 3x flocs)
7) Cut curds (size not specificed 1 cm cubes); heal 15 min (10:07-10:22)
8) Keep temp at 30-32 C and stir for 40 minutes (10:22 - 11:02 ; 33.3 C)
9) Allow curds to settle 30 minutes (11:02-11:40 )
10) Remove whey (whey off requires 35 minutes in large batch, so settle for 30 min above; done 11:48; placed 3 litres of whey on top of “sacked” curds to help expel whey)
11) Break curds every 15 minutes over 45 minute period (12:03 & 12:30 & 12:55)
12) Mill to thumbnail size and add salt (2.5% by curd weight curds - 1724g x 0.025 – 43.1g)
13) Mix salt by turning curds 4 times (more will dry out curds too much)
14) Move to cloth lined mould, press at 2 PSI over night at 21-25 C) (10 kg = 0.72 PSI for 30 min 1:15-1:45 , then 20 kg 30 minutes 1:45 -2:20, then 30 kg = 2.15 PSI 2:20 - 5:45 am. 1440g 15.5 x 6.3 cm = 1188 cm3 = 1.21g/cm3
15) Age at 7-10 C, turn daily for a week, then weekly
16) Age 2-4 weeks (mild) or up to a year.
made 230g ricotta.