Hi,
I made Koryciński cheese yesterday (protected/patented name).
It's semi hard cheese from Poland (
http://zarzeccy.pl/ - one of the producer).
It's ready to eat the next day.
So, let me describe how I have done this chesse:
1. Heating milk in sink.
6 L milk (about 1,5 gal) - 4,1% fat.
Final milk temp. 33 C (91 F)
2. Adding calcium chloride. Acidifying the milk with MFC culture (or other culture starter). Stirring slowely up and down for 2 minutes --> in other recipes the milk isn't pasteurized and the acidifying isn't
required.
3. Rest for 60 minutes (under cover).
4. Heating milk in sink. up to 38 C (100 F).
5. Adding rennet. Stirring slowely up and down for 2 minutes.
6. Rest for 30 min. under cover.
7. Cutting curd (1 cm, about 0,4 inches). Rest for 10 minutes.
8. Stirring slowely for about 15 min.
9. Puting curds to the colander (it's my mold). Add herbs or nigella seeds.
10. Turn the cheese every 2h over 6 hours, then for every 6 hours. (total time 24 hours).
11. Put him into the brine.
12. Drying over few hours.
13. Ready to eat
P.S. It's too flat but it's really good
The cheese should look like this one
http://zarzeccy.pl/oferta/