Question to Al Lewis about " Re: Cognac Washed Rind Cheese? -Reply 37"

[andreark]

In Reply 37 you showed the following procedure:

Warm milk to 86F
Sprinkle the Flora Danica and PLA over the top of the milk  and let sit to rehydrate for 5 minutes
Mix well using a whisk and a bottom to top motion
Maintain temperature and allow to ripen for 30 minutes
Add the Calcium Chloride and whisk for 1 minute
Add the rennet and whisk for 1 minute
Cover and allow to ripen for 4 hours at room temperature
Bring back to 86F and cut the curd into 3/4" pieces.

After adding the rennet, did you really let it ripen 4 hours?  Most Semi Lactic types take longer
to get to the 'curd cutting' stage which (I think) should be at Ph 4.5 or 4.6.

I saw this recipe in Karlin's book and thought that the first ripening time was a typo.

Thanks,

andreark

[Al Lewis]

Nope, I followed the recipe.  First time I had ever made it so I didn't question a thing.