Non-Rennet washed rind

[justsocat]

Let me introduce to you my first post at this forum that is about cheese itself. Beg your pardon in advance for very possible mistakes because English isn't my first language. As I told already at the introduction section I try to make my cheeses without rennet. And without starting cultures bought in store.
At the beginning I just left 0.5 l of fresh milk at my kitchen for 24 hrs and used it like a starter. Than after several attI'dts I'd found a milk from one farm that yielded a cheese with a taste I liked. I took the whey from that cheese and used it as a starter for the next one. In four monthI'vesuppose I've got a sample of culture that can be now propagated. 
OK, now back to my "cheese itself".
1.   I took 5 l of fresh whole non pasteurized  milk, heat it to 30C and add while stirring 0.5 l of the whey. Than left the mixture  to set undisturbed for 24 hrs at rodidn'tperature. I didn't see a clean break no the whey separated.
2.   Than I cat the curd only vertically in 5 cm.
3.   Heated the bowl on electric stove very gently turning the power on for 40 sec and than turning it off. This lasts for two hrs and temperature rose up to 36C.
4.   Started to mix the curd by a hand breaking big solids to get equal peaces of approx. 1 cm in size.
5.   Held this temperature during 1 h gently stirring curd by a hand from bottom up once each 15 min.
6.   Poured all the mixture of curd and whey into the pot lined with a cheese cloth. Gathered edges of the cloth and hanged the bag obtained to let the curd drain.
7.   Placed the curd into the mold. Set a pressure of 7.2 kg for 1 h.
8.   Held obtained wheel in the refrigerator 18 h.
9.   Cut the wheel into cubes with 1 cm ribs.
10.   Sprinkled cubes with 1 tablespoonful of salt stirred them thoroughly and put into the mold again. Pressed the cheese for 48 hrs under the 9.6 kg weight.
11. Aged the cheese for 6 weeks in the refrigerator covered not tight in plastic container. Washed the rind of the cheese with 20% (mass) NaCl solution each 3-4 days.
    I almost sung when I cut this cheese! Rich flavor, sharp taste. Something like Dorblu without a blue mold in consistence and the taste. But next day my triumph dried out a bit. Both taste and flavor faded and became less strong. And it became very slightly sour. That sourness is chasing me! After one more day of storage sour taste disappeared again. Strange things are happening. Did anybody see the same?

[DeejayDebi]

As I said before this looks like a great cheese. It seems odd that the changes are so fast.

[justsocat]

I guess I found out what's happen. I put the cheese in small plastic tightly closed container to store. After I gave it to breathe a little already next morning it was all right again.
Now I'm preparing to make another wheel of this type. This time with some improvements to satisfy me completely.

[siegfriedw]

Pavel - Congratulations on your cheese. I actually saw you other post in Russian and used a translator software to read it  and then found this. Your English is just fine.

Making you own starter is a great step.

My understanding is that other than the old time cheese makers in Europe most dont use their own started anymore but instead use commercial starters because it is much easier and more consistent - but if you can master making and maintain your own starter consistently  I am envious and must congratulate you on this accomplishment.

[justsocat]

Thank You siegfriedw for Your congrats they are very encouraging for me because I'm only making my first steps at this field.
The matter is that all I see in Russian cheese making is the result of desire for that ease and consistency. Yep, these two goals are achieved. Productivity is high and profit grows. But even my own cheeses taste so mush better though I'm just a beginner. So I place the taste first right from the start.
May be I placed my target too far to hit the mark but it's more interesting this way . And I have some knowledge in microbiology so I think my outs to win this pot are good 

[DeejayDebi]

It may be the plastic container that held in the smells. Cheese do give off weird gases the sometime smell bad if contained. I will open my small refrigerator for about 30 minutes a day to air out the smells.

[justsocat]

Thank You, Debi for advise.
I don't keep my cheese containers tightly closed. That was my wife who does. The cheese moved from aging area to ready one so she's got her possibility to operate
But I don't care I love her so much

[DeejayDebi]

Perhaps you need to educate your wife. Sometime when people help us it's not the right thing. It is nice that you love you wife so much you don't get upset with her.