0:00 | Added 1/16 t MM100 (mesophilic), 1/32 t TA061 (thermophilic), and 1/16 t Geo 17 to 3 gallons of raw milk @ 88 deg F. Allow to ripen. |
0:35 | Add 1/4 tablet Vegetable rennet, stir 1 minute |
0:56 | Spinning bowl method shows flocculation (21 min) |
1:00 | Cut curds into 1" rods, and let rest |
1:10 | Cut curds gently with a whisk into 1/4" cubes and scald to 92 deg F. |
1:25 | Continue stirring curds @ 91 - 92 deg F. |
1:40 | Allow curds to settle |
1:50 | Drain whey to the level of the curds. Ladle into cheesecloth lined molds. |
2:15 | Flip in molds. Add weight (~1 qt water per cheese) for ~1.5 hrs. |
| Removed from mold and set on a tray to air dry. |
The following day, I brined 2 rounds a total of 2 hours and dry salted the remaining 2 with 1.75% of their weight in salt. Made a 3% brine wash with a pinch of b. linens to begin the washing schedule.