Ahhh, it was delightful to have such a smooth make for once. Really, this hit every cylinder there is.
Used Debi's recipe
1/23/15
2 gallons whole P/H milk
A bit over 1/4 tsp. annatto, I was going for a nice orange color :D
1/2 tsp. CaCl2
1/2 tsp. calf rennet
1/4 tsp. MM100
A little pinch of Thermo C
[didn't have any ma4001]
9:13 Started heating milk to 88º F
9:30 Added annatto and cultures
10:48 Added CaCl2 and rennet
11:28 Cut curds to ~3/8 inches, let sit for 5 minutes
11:38 Start stirring, raising temp to 102º F
12:03 Reached 102º F, kept stirring
12:45 Stopped stirring
1:03 Drained curds, piled them in the bottom of the pot.
1:22 Cut curds into slabs
1:44 Flipped slabs
2:10 Cut in half, stacked
2:42 Stacked more
3:01 Restacked
3:28 Flipped
3:48 Stacked, and the pH reached my target, so I now know I have one cheese that has the right pH, if nothing else. At least according to the strips.
4:11 Milled, salted in two additions. The curd was really cool. When I tried to pinch a cut square into pieces, it took a lot of manual strength. And when I tore the square apart, it looked really cool on the inside.
4:19 Placed in press, pressed a lot. Not quite sure because of press design.
Next day:
8:11 AM Unmolded
Dried for a few days, then waxed. Just the other day I noticed air got under the wax, think I'll rewax it at the same time as my Parm and Gloucester. Fun, fun. Going to put on a thicker coat this time, thinking that's maybe the issue.
Looks splendid! :-)
I owe you a cheese...
Looking good Stinky----AC4U
Qdog
Quote from: Danbo on February 11, 2015, 06:09:39 AM
Looks splendid! :-)
I owe you a cheese...
Thank you!
Would you like me to remind you? ::)
Quote from: qdog1955 on February 11, 2015, 11:24:27 AM
Looking good Stinky----AC4U
Qdog
Thanks! :)
Stinky: Already done... :-)
Quote from: Danbo on February 11, 2015, 09:22:47 PM
Stinky: Already done... :-)
Hehe, I imagine you setting an hour timer, and waking up once every hour in the middle of the night. ;)
No no... I have to get up at 04:00 tonight and flip a cheese though... :-)