UPDATE: changed to some sort of PenC ripened cheese, looking good.

[anarch]

I normally start with raw cow milk, heat to 145F, hold for 1 hr, mix in cultures.

Tonight 3 yr old and almost 2 yr old daughters distracted me, milk was at 170F by the time I checked it.

Is this milk still ok for fromage blanc?  I was planning on eating half fresh, then molding half and doing a light penC mist and aging a tad.

[DeejayDebi]

Did you let it cool before adding your cultures?

[anarch]

It is still cooling, currently 110F,  was planning on adding them at about 88F.

It the high heat won't have adverse effects on coagulation.

Heck, at this stage I'm doing it when it hits....already have a ton of yogurt in there.

[linuxboy]

For fromage blanc, it will actually set up thicker because it is a semi-lactic type :)

[DeejayDebi]

Not really if you didn't add anything yet. It almost pasturized (I think that is like 230?) but won't hurt it. Just cool it to your normal operating temperature and continue on. Some cheeses work beter at that range then chilling down. That should be one of them.

[anarch]

Good!  Still cooling.  Also took some cheeses out of the cave tonight, will have to take pics!

Also, going to try  for a soft white mold on a few, hopefully a bit out of date rehydrated will still work.  I'll take pics of that in progess.

[DeejayDebi]

Maybe you can put the pot in a sink of cold water to chill it down.

[anarch]

I just put it outside on the deck, 35F....


I try not to rush things until after the kids are in bed ;). Then I rush around like a maniac trying to do everything I can!

[DeejayDebi]

Yeah I was looking at the clock thinking it's late to get started but you are at 8pm? or 9pm? 11 here!

[anarch]

I'm on mountain standard, just after 9.  Most my cheesemaking has taken place from about 6 pm til midnight.  8 more degrees to go...

[anarch]

I think it turned out great :

This half is going to be eaten fresh with some chives and garlic after it drains for the day


Then, I put curds into 2 crottin molds and 4 chevre molds


The curds look good, I think the higher initial temp of the milk actually made a bit stronger curd than when I make this with the 145F


And, after they're drained I'm going to salt them, then spray them with a little PenC/Geo mix and try to get a white mold ripened cheese, I've never done this before, so I'll have to keep updating. 

[DeejayDebi]

Well done! Most little snafous can be over come and thar one just needed time.

[anarch]

So, the fromage blanc that we're eating fresh w/chives, thyme, and garlic is great.

The 6 little ones are on mats in the fridge, tonight I'll add some PenC/Geo spray and then put them in the cave!  Then we wait a while and hope that my mold grows.  The mold has been hydrated for about 6 weeks, so hoping it is still good. 

[anarch]

OK, so the little cheeses were sprayed with PenC last night and put down in the cave to grow some fur: 

Can't wait!

[anarch]

So, they went into the cave on Thursday night.  Temp and humidity regulated by an ice pack changed every 18-24 hours.  Humidity seems perfect, a little condensation on the inner plastic container when I change out the ice pack, temp good too, 55F. 

The beginning stages of the PenC coatings were growing really well this morning!  Looking good.