Swiss 4

June 16 2008

16L Beatrice 2% milk

1L Beatrice 18% milk

1tsp CaCl

1 1/4 tsp Bio Rennet

1/2tsp powder Thermophilic starter

1 tsp Proprionic culture

Start temp 90F/32c

1300 Preheat milk.

1500 91.3F added cultures. Wait 10 min then add rennet.

1750 90.8F cut the curds.

1830 turn on heating.

2015 121.5F switched off heating source and let sit.

June 17

1000 place in brine. Used the whey and added pickling salt.

1700 Some concern with cracking. Only a few lines but concerned it will get worse. I let it float and removed the jar, wondering if the buoyancy is causing stress since the weight is not evenly distributed.

June 18

1000

Checked cheese and their are no cracks :)

I got about 500g of recotta from the whey.

June 28

Coated it so it does not dry out. No bulking, so see what happens, keeping it on the kitchen counter.

Feb 17 2009

Cracked the cheese and it has a strong bite, like a strong nippy yet with more acid. Does not melt but crumbles, works well in salads. Overall a nice taste and use it like parmesan.