Swiss 2

July 26 07

15L Beatrice 2%

3/4L Beatrice 10%

1tsp CaCl

1tsp Bio Rennet

Thermophilic starter

Proprionic culture

Start temp 90F

Bit of a messy start, cracked one of my milk containers and lost a L then realized I didn't have the 18% cream so used the rest of my coffee milk 10% :( so interesting start.

11:15 preheat milk.

11:35 89F added Alp Dip (thermo culture) and Proprionic culture.

11:50 90.5F 32.5C stir and let sit for an hour.

12:40 89.9F

12:50 added rennet 1.75 tsp

13:20 91.4F

13:50 91.4F don't know what's going on, its still liquid, no stiffness at all.

14:20 starting to solidify slowly.

14:55 91.4F

15:50 91.4F

16:55 cut curds.

17:10 90.8F stir occasionally.

17:30 90.9F

17:45 92.7F

18:00 94.4F

18:10 95.2F

18:20 96.4F

19:00 101.4F

19:30 106.2F

19:50 109.2F crank up the heat a bit more.

20:40 117.7F

21:30 pressed.

July 27

10:30 place wheel into brine and place in fridge.

July 28

11:00 Removed cheese from brine, looks cracked :( hope it wasn't damaged and leached of moisture. Weighing in at 2Kg.

July 30

Added wax coating to the back because its too weak and may break apart. Did not go well since the beginning, be interesting how it turns out or into.