Cheddar

March 07 2007

5L 2% milk

1L 10% milk

Ma4002 culture

Bio Rennet 1/4tsp

CaCl 1/4tsp

coloring optional (I used a pinch of turmeric)

Bring milk up 30C.

12:15 added Culture (prepared the night before), wait 60 min.

12:30 29.6C.

12:45 30.8C.

13:00 30.3C. added rennet.

13:30 29.7C.

14:30 31.8C. cut curds into 1" approx. size, want to do curds. Start cooking the curds till 39C. over 40 min.

15:00 33.6C.

16:15 35.7C. Curds settled. Pulled about 1/5 of the liquid off.

17:00 38.9c. Going to continue "cooking" to try and shrinks them as much as possible

Drained off the curds into a colander and kept them warm by suspending it over heated curds.

Day 2. Was disappointed in that I didn't get that "squeaky" texture, is nice so I went to plan B, added caraway and salt and put to the press.

Press and rotate every few hours.

Put into brine over night.

March 15.

Bad idea to put in brine, an inch was missing and obviously got sucked up by the cheese. Put in back into the press, unfortunately its probably going to be salty now :(

In over view, bad idea doing the 1" cubes, whey didn't drain out properly, was thinking of large curds. Didn't get the "cheddaring" so will be interesting what I get. Looks like its a bit spongy since it soaked up some of the brine. SO better luck next time, add it to experience.

March 20.

Surface was dry now so waxed it with 3 coats. Wait 4 months :(