Soft Ripened Cheese
Warm milk to 86°F
Add calcium chloride
Sprinkle starter (MM100) on milk
Inoculate for 15 minutes
Stir in the culture and incubate for 2 hours
Add rennet diluted 20x with water to milk
Stir into and make sure its evenly distributed
Let milk coagulate for 18 - 20 hours (Clean brake)
Cut curd into large cubes or not at all and fill basket molds
Drain curds 1 day flipping every few hours once curd is firm enough.
After day one of draining, flip and lightly sprinkle with kosher salt on top of cheese
The next day flip and salt all over
The next day flip and salt all over again
Age for up to 60 days
May 13, 2009
3 gallons milk (2 low pasteurized Cows Milk, 1 low pasteurized Goats Milk)
½ tsp MM100 (starter)
¼ tsp calcium chloride
9 drops liquid calf rennet
Notes:
May 13, 2009
¾ tsp MM100 was added by mistake. Once milk is brought to 86°F milk will continue to rise a few degrees. Added 9 drops rennet. Incubated for 15 hours. Cut curd into large pieces and filled baskets. Made 6 baskets full. Smelled very cheesy and was on the sour side when curd was eaten with a little salt. 16 hours later flipped and salted around edge and center of the cheese. Flipped 6 hours later. And went to work. 15 hours later cheese was heavily salted all around and flipped in mold (Friday night). Cheese is a little tighter and had a few millimeters to moves freely in the mold. Flipped 6 hours later (Sat morning). Going to try one (Sat night, 1:00am) SALTY! But surprisingly tasty. Sour, dries out the mouth, Buttery. Moisture would make this perfect. Placed in airtight container to age at 56°. BUT I don’t know what I am supposed to be looking for. Monday morning gave it a try. Way less salty. Good, tart, and slightly chalky. Smooth but slightly granular in texture. Can not increase humidity any higher then 85%. Checked it on Tuesday and notices very small patches of dense beige mold. Salt and acid has mellowed considerably.
June 15, 2009 (adjusted for store bought milk)
2 gallons organic store bought cows milk 1 gallon low temp pasturized goats milk
¾ tsp MM100
½ tsp calcium chloride
15 drops calf rennet
Notes:
June 15, 2009
Curds looked firm and get a clean break. But when I went to basket them the curds broke and had a consistency for yogurt FAIL!