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Tomme, from a variety of sources.

I'm still formulating, so I will post as follows.

Should be entertaining for you all!

MolBasser

Are you cloning a specific one, or trying for a generic version? What are you trying to gain from combining multiple sources? Good luck!

I'm just trying to glean information and then decide how I want to do it.

I'm finalizing the plan right now, and will post up the plan.

Remember that I am still a newb poking his toe into the water.

MolBasser

LOL!  The two recipes that I was looking at were yours at two different forums!

Heh.  So I guess I will be following the gist of Linuxboy today!

MolBasser

hehe

read through my more detailed writeup on the wacheese site. Covers the fundamentals and make nuances.

That is the one I'm working off of.

Just sanitizing my stuff right now.

MolBasser

OK!  Sanitize the stuff!



Start Heating the milk!!



MolBasser

Add the bacteria!



MolBasser

Adding the rennet!



MolBasser

Cut curds




Stirred curds....




MolBasser

judging from curd strength, that's store milk, right?

if so:
- consider using cacl2. tommes do best with smaller curd, which needs good curd strength
- do a 20% wash to bring it to 98-100F, to avoid paste issues from using store milk.

looking good...

I added a 1/2 teaspoon of CaCl2 as the milk was heating.

And yes.  Store bought whole milk.

I'm not sophisticated enough to understand the consequences of curd cut size.  I just cut it, let it rest 5 minutes and stirred it up.

MolBasser

Crap!  I let it get to 110F....

Dang it. 

Oh well, curds are cooking.  I hope I didn't kill of the bugs.....

MolBasser

You did, but can still salvage. Drain off some whey, put in cold water to bring temp down. Tommes are best done in a sink full of hot water for the slow temp increase. Stove top is a tad hard to control.

got it back to temp.  I wonder if I should toss in another pack of bugs.....

MolBasser