Happy with my Mutschli

[paulabob]

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!!!

[bansidhe]

What size make?  Any tips you can impart? and AC4U!

[paulabob]

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

[bansidhe]

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. 

[paulabob]

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. 

[bansidhe]

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)