Nöst V, Done 27 Jul 2021

This cheese turned out to be the one I made while writing the recipe for the Cheese. until then I'd used Nöst II as that. However, I felt that I needed a real recipe.
Of that reason, there's not much to tell about this cheese. There is a few things that I'd like to mention:
- This time I wanted to make the cheese a bit bigger to fit perfectly into the press.
- I added 6 dl more liquid, but I went for 37% cream, not milk. Just wanted to try it!
- The cheese became bigger (as it should be), and after salting and drying it still felt a bit softer than the ones before.
- The milk was not as normal with 4% fat. They didn't have that on the store I was. So I bought the one with 3,5% fat. Next time I will use 4%!
- I used a different bacteria culture on this cheese, as will I on the one I'll make the 29th May 2021 (tomorrow for me) too. I bought this culture from the place I get the rest of the stuff I need for cheese, but found that i prefere the other type, so now I buy everything from one online store apart from the culture that's bougt from a different deliverer. I will have to do it that way.
Other than that, everything went as the cheeses before.
Here are some pictures of the process: