Make date: 10/31/12
Printed directions from iratherfly's thread. Check
Notes from previous make. Check
Ignore the above and heat 3 1/2 gal. cream-line milk to 90°F. Well, I remembered 90°, so why bother re-reading?
Other than that, things went according to plan, adding CaCl, and cultures. Starting pH was 6.65 at 9:40 AM. PH was 6.55 at 11:45.
Added 45 drops (3/4 tsp.) rennet. floc time 13 minutes, so cut curd to 3/4 inch at 12:17 PM. Rested curds for 5 minutes and tried out the ol' whisk again, trying to cut to 1/4 inch. I think I was a little more successful this time, but there is still a lot of variation in curd size. Rested curds for another 5 minutes and then stirred for 10 minutes. After resting another 5 minutes and draining whey, pH was 6.51.
These curds definitely retained more moisture than the last batch. I had to work harder to get them into my 4 molds.
Probably because I press at room temperature, pH after 3 hours of pressing and flipping was 5.44, so I salted and put them away in the yeasting "room".
I'm now into my second week of washes. Should be attempting a new improved wrap method within a week.
Pics to follow.