intervals and increase weight after about 1-1.5 hrs if needed for a smooth surface. Turn the cheese and re-wrap in press cloth at 1 hr. The pressing for this cheese should be rather minimal, because we have already done a pre-press under the whey in the vat to consolidate the cheese body.īegin by pressing at about 2 times the cheese weight, which should be about 8-10 lbs for this cheese (5-6 lbs for the 2 gallon batch). This will be used in the following steps to heat the curd and replace the whey you will be removing. While waiting for the milk to ripen, heat 2 gallons of non-chlorinated water to 130F. Keep the milk covered and quiet during this time. To prevent the powder from caking and sinking in clumps, sprinkle the powder over the surface of the milk and then allow about 2 minutes for the powder to re-hydrate before stirring it in.Īllow the milk to ripen at the above temp for 45 min to 1 hr. Use half of the above additions if using only 2 gallons of milk
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