1 Gallon Fresh Milk
4 oz. Mesophilic Starter Culture
1/4 tab Rennet
Warm the milk to 85 F (29.5 C).
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Add 4 oz of mesophilic starter culture and mix thoroughly with a whisk, the culture must be uniform throughout the milk.
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Dissolve 1/4 tab rennet into 3-4 tablespoons COOL water. Hot water will DESTROY the rennet enzymes.
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Slowly pour the rennet into the milk stirring constantly with a whisk.
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Stir for at least 5 minutes.
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Allow the milk to set for 1-2 hours until a firm curd is set and a clean break can be obtained when the curd is cut.
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With a long knife, cut the curds into 1/2 inch cubes.
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Allow the curds to sit for 10 minutes to firm up.
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Slowly raise the temperature of the milk to 102 F (39 C). It should take as long as 45 minutes to reach this temperature. During this time, gently stir the curds every few minutes so they don’t mat together.
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Once the curds reach 102 F (39 C), allow the curds to settle, then carefully remove 3 cups of whey from the top surface.
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Replace the lost whey with 3 cups of 102 F (39 C) water.
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Cook the curds at 102 F (39 C) for another 45 minutes. Every 15 minutes remove 3 cups of whey and replace with 102 F (39 C) water.
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At the end of the process, you will have removed whey three times.
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Drain the whey by pouring through a cheesecloth lined colander.
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Carefully place the drained curds into your cheesecloth lined mold.
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Press the cheese at about 20 lbs. (9 kg) for 45 minutes.
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Remove the cheese from the press and flip it.
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Press the cheese at about 40 lbs. (18 kg) for 3 hours.
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Remove the cheese from the press, careful it is still very soft.
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Float the cheese in a COLD brine solution** for 3 hours. Be certain to flip the cheese over every 45 minutes or so to ensure even rind development.
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Pat dry the cheese, you will notice the outer surface has begun to harden.
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Place the cheese in your refrigerator to age for 25 days. You will need to flip the cheese over every day or it will dry unevenly.
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If too thick a rind begins to develop, place an overturned bowl on top of the cheese, or place it in a covered container. However, continue to turn the cheese daily and do not wrap it in plastic.
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Inspect daily for mold. Should mold develop on the cheese surface, simply remove it using a paper towel dipped in white vinegar.
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At the end of 25 days you can age it further by waxing it or you may use it immediately.
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If you wax the cheese, continue to flip the cheese every 3 days or so.
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** BRINE SOLUTION
Dissolve 1.5 cups of salt into one quart warm water.
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Cool the brine in your freezer, some salt will precipitate out.
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To use the solution, simply place it in a bowl and place your cheese into it.
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After you are done with the brine, you can store it in a container in your freezer.
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With each new cheese, you will need to add additional salt so that the solution is saturated.
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The solution is saturated with salt when no additional salt can be dissolved no matter how long you stir.
Posted: 1/6/2010 8:29:05 AM