I used frozen mother culture to make this Gruyere. My culture is double strength to that suggested by Sailor Con Queso.
This recipe gave me 1.5kg of very firm cheese (after brining).
12 litres homogenised 3.6% milk
90ml Diprox TPF Mother culture (Aka TA61)
90ml Diprox LH Mother culture (Aka LH100)
DROP Propionic Shermanii
2.5ml CaCl diluted in non chlorinated water
2.5ml rennet diluted in non chlorinated water
18% Brine solution
Add 2.5ml CaCl to milk and indirectly heat to 32°C. pH 6.59
Add 90ml TPF Mother and 90ml LH Mother and mix well
Add 1 DROP Propionic Shermanii and hydrate for 5 mins. Mix well
Cover and let rest 15 mins. pH 6.49
Add 2.5ml rennet and stir 30"
Flocc time 18 mins X 3.5
Cover and let rest 63 mins. Check for clean break
Cut curds ¼" with a whisk. Let rest 5 mins
While stirring, indirectly heat the curds to 50°C over 60 mins
Cover and let rest for 5 mins. pH 6.31
Drain the whey
Return the curds to the pot, mill and transfer evenly to cheesecloth lined mould
Press 5 kg for 2 hours. Flip
Press 15 kg for 4 hours. Flip
Press 25 kg for 18 hours. pH 5.6
Brine for 16 hours
Pat dry with paper towels
Air dry for 2-3 days. Turn often
Rack for 8 weeks at 13°C and 95% RH in an appropriate ageing container
For 4 weeks, remove cheese every Sun/Wed. Wipe with a brine of 2 tsp salt in 1 cup water
For 4 weeks, only remove cheese every Sun. Wipe with a brine of 2 tsp salt in 1 cup water
Remove from aging container and let dry for a few hours
Vac pack 36 weeks @ 13°C