Posting a make from last week, figuring I should get it done before I've finished the Gouda that's starting up right now.
Used Debi's recipe.
2 gal whole milk
1/4 tsp Ma11
6 drops annatto
1/2 tsp rennet
1 1/2 tsp. salt
1/4 tsp CaCl2
- Heat to 90º F
- Ripen for 45
- Annatto, CaCl2, Rennet
- 45 minutes or so
- Cut to 1/4 inch
- Raise to 104º over 35 minutes, stirring
- Hold for 35 minutes, stirring
- Rest for 5 minutes
- Drain
- Mix in salt
- Press at 10 for an hour or so
- Press at twenty for two hours?
- Go up to 40 for 21 more hours
- Remove and dry for 36 hours
- Place in ripening container
- Age for 7 months, planned.
It's getting a crop of Geo. Brushing every day and washed it once so far per Debi's instructions.
It's getting close to the 2 month mark, when I plan to wax it so it doesn't dry out too much. Still planning on aging it to six, seven months. :D
I envy how you manage to keep the rind so nice...
Nice going----and thanks for reminding me----have a Double Glou. approaching 6 months---think I'll try that soon.
Did you ever think of hiring an UN-employed actor to stand on the cheese press? :)
Qdog
Quote from: Danbo on January 31, 2015, 05:29:38 AM
I envy how you manage to keep the rind so nice...
Ah, this one was a bit special. It's gotten little bits of blue, but the geo took over early and has held its own. May have something to do with me scrubbing it with a light brine twice or thrice like was recommended by Deb.
Quote from: qdog1955 on January 31, 2015, 11:01:24 AM
Nice going----and thanks for reminding me----have a Double Glou. approaching 6 months---think I'll try that soon.
Did you ever think of hiring an UN-employed actor to stand on the cheese press? :)
Qdog
Thanks. :)
I... do not understand.