Made a Vacchino Romano the other day.
12 litres 2.8% milk
2 DASH Lyofast MOT92
1 DASH Lipase in non chlorinated water
¾ tsp CaCl in water
¾ tsp 200 IMCU Rennet in non chlorinated water
18% Brine solution
Mix 1 DASH Lipase in water and let rest 20 mins. Do not add yet
Add ¾ tsp CaCl in non chlorinated water to milk and indirectly heat to 33°C. Check pH
Add 3 DASH MOT92 DVI culture to milk. Hydrate 5 mins. Mix well
Let rest untill pH drops 0.05-0.10 lower than the above pH. About 30-40 mins
Add 1 DASH Lipase in non chlorinated water and stir gently
Add ¾ tsp Rennet in non chlorinated water and stir 30”
Check time to flocculate and multiply time by 2.5 to get rest time
Let rest. Check for a clean break
Cut curds ¼” with a whisk and stir gently with whisk for 5 mins. Let rest 5 mins
While stirring, indirectly heat the curds slowly to 48°C over 45 mins. Check pH
Continue to cook, stir occasionally and maintain 48°C until firmness of curds is reached and whey has a pH of 6.1-6.2
Let rest 5 mins
Drain whey carefully through a cheesecloth lined mould in a colander
Press 5 kg for 30 mins. Flip the cheese
Press 10 kg for 3 hrs. Flip the cheese
Press 20 kg for 12 hrs. Check the pH. Aim for 5.3
Brine for 24 hours. Flip the cheese at 12 hrs
Air dry for 2-3 days. Turn often
Rack in cheesecave for 3 months @ 13°C and 90% RH. Turn often
After 3 months, coat with coconut oil regularly to stop drying out and cracking
Assess whether to continue oiling or to vacuum pack
Age for 1-2 years. Sample after 12 months
Didn't turn out too bad.
A bit low in yield but that is easily fixed.
It has just finished air drying and will now be racked in my cheese cave at 90% RH.
The hard part will be keeping my paws off it.
