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11:45
Kitchen cleaned and sterilized.
24 L Milk is slowly heating (demeter quality, cows not feeding on ensilage, not standardized 4.02% fat, not homogenized, pasteurized).

12:45
Preparing cultures:
0.3 g MM100 (diff. from recipe)
0,6 g P. Candidum
4 skewer tips of Geo13 (diff. from recipe)

13:20
Milk temp: 34C
Cultures springled over milk

13:25
Stirring for 5 mins

13:30
Ripening

14:20
Calcium Chloride added

14:26
Rennet paste added
Flocculation: 27,5 mins :-(
Floc. factor: 6
Time to cut: 2h 40 mins
Recipe said goal cutting time 30-35 mins. (must be an error)

15:03
Empty water bath so that temp could fall slowly

15:40
Cut curds (too early) in 2 cm pieces
Resting for 20 mins

16:00
Stir and rest

16:20
Stir and rest

16:40
Stir and rest

17:00
PH is around 6,4
Into hoops

19:00
Flipped cheeses
PH around 5,7

21:00
Flipped cheeses
PH around 5,0

02:00 (day 2)
Flipped cheeses

05:00 (day 2)
Flipped cheeses
PH around 4,7

05:30 (day 2)
Dehooping and drysalting (30 g in total). Sides not salted.
Left in room temp. for 24 hours

05:30  (day 3)
Ripening at 12 C in ripening containers

Cheese will be turned once a day and moved to 4 C fridge when mold has developed nicely (hopefully)...

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Impressive photo essay, Danbo! Love the setup!

A cheese for you!

Thanks! :-)

Awesome looking setup!!  I'm very jealous!!  Don't forget to pet them.  You have to pet them once they get furry every day. LOL

I'll remember... ;-)

Wow ... 24 litres of milk .. Serious batch .. The Flocculation time and factor in the book I feel is wrong as well.  My 8 litre + 600 mls of cream

"Add 3.5 mls Rennet.  Flocculation time:-  08:30 * 6 = 51 minutes"

This gives a wonderful Curd and excellent Fat retention.  The pictures are good and although I cant really tell from them what your curds feel like they do look great.  Don't leave them in the 10-12 Deg fridge for too long.

-- Mal

I think that I cut the curd waaaay too early. I hope that the cheeses will soften anyway.

The white coat is bginning to show and I'll move them to a 4C fridge once the coat is even and nice.ø

:-) Danbo

Still looking good...

:-) Danbo

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That's some serious cheese making! Useful to read about other people's techniques too. Cheers!

Thanks Welly,

I also love to see how other cheeseheads are making cheese. A small batch is just as interesting as a large one...

:-) Danbo

Look like little babies in a nursery!  Great job Danbo!!!  AC4U

Great! My small babies... ;-)