Five weeks later, broke into it tonight. Vac packed this after 2 weeks, used a combination of someone's recipe from reddit, and NEC. I'm happy with this one!!!
What size make? Any tips you can impart? and AC4U!
I started with mornduk's recipe: https://old.reddit.com/r/cheesemaking/comments/kngir1/new_years_eve_dinner_prequals_chaource_cumin/
I used 2.5 gallons raw Jersey, and for culture 1/4 tsp kazu, 1/4 su casu, and a dash of propionic for flavor. Also used lipase.
After pressing, noticed the cheese was very elastic. Yield was 2.68 pounds
What does an "elastic" cheese feel like? When I put it in the press I felt the curd mass felt a bit rubbery.
I use NECM recipe.. and was pretty good about following the directions, I think. Perhaps I dried the curds too much.. but I did the
squeeze test and it seems ok.
Hmm, not sure the paste was "elastic" on eating. Good, but not bend in half elastic or anything. But the cheese itself was... jiggly ... when I was brining it. It just seemed quite pliable but not breakable at that stage, and was a bit different feeling than a lot of cheeses I have done before.
Good to know... Thanks! The cheese feels somewhat pliable,When I push my finger into it, it gives. but I am certain if I bent it enough it would break.
(Too afraid to try)