Thanks to JeffHamm for the inspiration as well as the recipe for making this!
Jeff Hamm's recipe Adapted
1.5 gallons non-homogenized (pasteurized at 145F for 30 minutes) grass fed, organic milk
¼ tsp 50% CaCl.
1/16th tsp c101
1/16th tsp MD89
1/8th cup buttermilk
¼ tsp single strength veal rennet diluted in ¼ cup water
1) Warm to 90F, Add cultures (pH=6.7) time: 8:35 AM
2) Ripen 60 min (target time: 9:35) Actual time: 9:41 pH=6.5
3) add calcium chloride (diluted)
4) Time: 9:46 Temp: 91.2F, add rennet and stir for 2 minutes
5) Floc time: 10 min 3x floc so wait: 36 min (40 min by recipe) Target cut time: 10:30
6) Time: 10:40 Cut into ¼ inch cubes. The curd is fair
7) Rest 10 minutes to heal (start 10:45 -10:50; Whey pH 6.2 )
8) Raise temp to 93 over 10 minutes (reached 93 at:10:56, starting temp was 91.2, overshot the mark at 96.8F)
9) Stir for 40 min with curds at 93F (Start time: 10:58) The curd is in good condition, holding shape and form as stirred. Pitch and drain after 5 minutes rest
10) 11:51 drain in cheese cloth for 5-10 minutes to form curd cake (press lightly if necessary; ie 2 litre milk jug filled with water placed on top of follower on top of cheese cloth "bag" of curds in colander) pH 6.1
11) 12:00 cut into 1 inch slices, stacked (in the pot; in sink with warm water)
12) Flipped stack every 10 minutes over 30 minutes (so flip at 12:20 and 12:30 )
13) Milled into thumbnail size bits (start: 12:40)
14) Added 1.5 tbls of salt
15) Pressing in the pot under 22 Lbs (10:05-1:15). (10 minutes; warm water in sink)
16) Flip, salt, and re-dress
17) Press in the pot under 35 Lbs (1:15-2:15) (10 minutes...but I cut the grass in the front yard lol)
18) Flip, salt, and re-dress
19) Press in the pot under 50 Lbs (20 min) (2:15- 2:45)
20) Flip, salt, and re-dress
21) Press overnight under 70 Lbs. (starting at 3:00 PM) Flipped and put back under press at 10:00 PM
This is where I am at now...just removed it from the mold and it's sitting out taking an air bath :)
I didn't manage to get a smooth rind, so I will have to work on that process....apparently didnt get sufficient heat to the curds during pressing. However, the smell is heavenly and I have been getting tastes from the "trimmings" (had a little squeeze out during the heavier pressing) and it's pretty yummy right now...can't wait to try it after about 4 weeks!
The make looks to have gone really well! When I mill I just tear up the curds with my hands, while you've cut it with a knife. I wonder if that could affect how it knits when it's pressed? I also pack curds in, and press a bit with my hands as I fill the mould, to get as much as I can into all the cracks and crevices. Anyway, air dry it for 4 or 5 days, then into the cave with it. Cut it in 3 to 4 weeks. You can age a piece for longer if you want to find an optimum time for you. Or just make another. :)
Well done.
- Jeff
Ah! Thanks for the advice! It did go rather well...there was one heart attack moment when just after adding heat my digital thermometer, for some reason, read 101F! but then I stirred it (thinking HOLY COW! how did that happen so fast!) and the temp dropped back down to 94F...At the settings I use to add heat slowly there was just about no way except for a faulty burner, which wasnt the case.
Smells great and tastes great for such a young cheese!