This started out as a Cotswold to DeejayDebi's Cotswold recipe,
https://cheeseforum.org/forum/index.php/topic,1526.0.html (https://cheeseforum.org/forum/index.php/topic,1526.0.html)
but at the last minute I left out the chives and onions, making it a DG.
Make as follows;
8 litres Homebrand standard
just less than a pinch of Mesophilic 704
5.6ml Renco rennet (imcu 65)
3 drops annatto
2ml calcium chloride
23grammes salt
Heat milk to 32 degrees C
add 704
leave to hydrate 5 mins
stir in and leave 45 mins
add annatto
leave 15 mins
add Calc chloride
leave 5 mins
add rennet
floc at 14 mins x 3 = 42 mins
cut at 42 mins (good clean break) - 1/4" cut
rest 5 mins
let sit 20 mins stirring occasionally..(debi's recipe says whisk, but I daren't do this!)
heat to 40 degress C over 35 mins (this went very well for once!)
Rest 30 mins
drain, squeeze, mix in 23 grammes salt
into mold
1st press 10kg/15mins
2nd press 10kg/15mins
3rd press 25kg/24 hours (actually was 25 hours as I was late home)
Initial result look good. Pic taken 24 hours out of mold.
pic below
That looks very good out of the press. Nice colour! A cheese to you.
- Jeff
thank you Jeff. I am very pleased with this one. ;D
Cheese looks good , and I like the drying basket idea , with wooden skewers , very innovative.
Have another cheese ! ;D
Thanks very much. The basket works well. I place the basket in one of those fine mesh bags with a zip, (delicates laundry washbag), which lets the air through and keeps insects out. You can just see a little of it at the back of the photo. :D
Rizzo, have you opened this cheese? Wondering about a taste report ...