Swiss 6

Mar 08 2009

16L Beatrice 2% milk

2L Beatrice 18% milk

1/2 tsp CaCl

1 1/4 tsp Bio Rennet

1/2tsp powder Thermophilic starter (LYO 100 DCU Choozit Alp D)

1/4 tsp Proprionic culture

Start temp 90F/32c. Cooking temp 120F/ 39c

PH is a critical factor, PH6 min and PH5 max for the Proprionic to work. PH5.6 is recommended at the stage it goes into the brine.

Check PH meter calibration.

1000 preheat milk.

1050 96.8F

1130 93.2F

1150 92.3F PH 6.53 added powder culture to surface.

1205 91.2F stirred culture into milk.

1400 92.5F PH 6.51added rennet .

1438 90.4F PH 6. 35 curds setting.

1500 91.0F PH 6.30

1505 90.7F PH 6.43

1535 97.5F PH 6.03 turn up the heatt to 6/10.

1600 102F whey PH 5.73 temp 8/10

1630 121.6F whey PH 5.37 curds PH 5.32 turn down heat to min. simmer for 30 in.

1645 125.1F drain (PH getting too low for my comfort).

1700 put in press 30lb.

1800 flip wheel and add another 20 lb.

Mar 08

Looks like it worked, its elastic and flexible, placed it in the brine now. The flip side is more solid surface.

12 hours soaked in brine and now out and the surfaces salted.

March 14 09

Waxed it so it does not dry out, a few cracks appeared on the edges .

June 29 09

Taste is interesting, complex, creamy smooth, mild blue.