This time, I used the recipe from «Nöst II», and followed it as well as I could.
You know, things happen, so this log entry is mostly to show where I deviate from the recipe or if I get a good Idea. I will follow the recipe from «Nöst II» until I know it's good enough. And I won't really know that before its finished aging.
That's also why I write this log so thoroughly, so I can use or discard methods as the cheeses gets old enough to be eaten.
These are my normal additives, Calsium Chloride, bacteria culture and rennet.
|
 |
Starting with the warming of the milk to 30°C
|
 |
All additives added and I gave it a good 45 minutes to set.
Got a nice clean break, as shown on the picture - You know, of cause, that you can click on the pictures to see them bigger in it's own window?
|
 |
Then, with my cefs knife, I cut it diagonally, to cut it from top to bottom |
 |
So, after 5 minutes of break, 5 minute with stirring and 5 minutes of rest again, I could remove a liter of wey and replace it with 60°C water.
|
 |
After adding the water, I ended upp at 36°C. Good'n!
|
 |
Everything was poured into the colander lined with a kitchen towel.
|
 |
That's when I realized that the lemonade making cloth I use as a cheese cloth still wasn't washed since the last time I made Cheese.
I wrapped the curd in the sieve and left it for one hour and 20 minutes to wait for the lining for the cheese.
|
 |
As you can clearly see, 1 hour and 19 minutes to wait!...
|
 |
Well, the washing machine finished eventually, and I got my linen to put around the cheese.
While wrapping the cheese I found that if I stretched the rings, they would go past each other and (hopefully) make less marks on the top of the cheese.
|
 |
But if the rings left less of a mark, I couldn't find out till it was pressed for ten hours...
|
 |
After that it got over the night in saturated brine, before it got a day to dry off
|
 |
Then it was vacuum packed and down to storage where it'll get two months at about 7°C, while it gets turned every day.
|
 |