Raw cow milk 4 gallons (3.7 pounds after pressing). AGed x 2 months at 85%RH and 55 F. Delicious!!
Well done. A lovely looking cheese and worth another.
Looks great! :-)
Nice cheese--and another for you-----I expect to see a cheese trier hole, soon. ;)
Qdog
How does it taste?? More info please :)
Nice lookin cheese (http://www.z4-forum.com/forum/images/smilies/smilie_thumbsup.gif) AC4U
Thanks all!
At QDog: yes! will soon with my top of the line trier!!
This was a Caldwell make:
Thermo B 1/2 tsp per 4 G
No CaCl since it was raw milk
Milk to 90F
Flocc factor = 2.5
Cut
Stir and hold at 90 x 20 minutes
Increase to 108 F while stirring over 30 min
Goal whey pH = 6.5
Mold and press with increasing weight (starting at weight of curds and doubling) 15 min, flip, 30 min flip then 12 hours
End curd pH = 5.5
Heavy brine 12 hours per pound
Age 2-12 months
Oh ! And it's really delicious. Tiny eyes throughout and super creamy!