Edited from New England Cheesemaking Company
Heat and Acidify
Heat milk to 86 degrees. Add Calcium and culture. Let ripen for 30 minutes (1:00)
Coagulate
Add rennett. Let rest for 40 minutes. (1:45)
Cut, Cook
Cut 1 inch squares. Rest 3 min, cut 1/2 inch squares. Gentle stir 15 minutes. While stirring heat 9 cups of water on stove level 4 to 130 degrees. (2:05)
Wash Curds
Remove 9 cups of whey. Add water at 130 degrees over 15 minutes, 2 ladles every min. Final temp of 98. (102 temp is dryer). Stir every 5 min for 30 minutes. Last 5 min let curds sink. Longer stiring, dryer cheese, longer aging (3:00)
Form curds
Fill cheese mold under the whey to ensure tight mass. Fill molds so still under the whey. (3:15)
Pressing.
6lb at 15 min while still in the whey. 10 lb at 30 min, flip, 15 lb for 30 min, flip, 25 lb for 30 min, flip, 6-8 hours at 26 lb. Rest in mold in 50 degrees overnight. (5:00) then (11-13) for long press.
Salting
Brine for 3-4 hours /lb.
Dry
Dry for 3 days.
Age
Age at 53 degrees with humidity 80-85%, 2 to 6 months. If dryer cheese, can age for 4 years
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (0g) | ||
Recipe Makes: 12 Servings | ||
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Calories: 0 | ||
Calories from Fat: 0 (NaN%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 0mg | 0 % | |
Potassium 0mg | 0 % | |
Total Carbohydrate 0g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0g | ||
Protein 0g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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