This one was made the following day following the same Mad Millies recipe but with only 5 liters of milk to try to fit in to the mould.
1/8th tsp mesophilic culture (I used this https://www.gnltd.co.uk/goat-nutrition/cheese-making-products/cheese-making-cultures/mesophilic-type-ii-cheese-culture-for-cheese-making.html)
1/8 tsp animal rennet mixed with a 1/4 cup previously boiled water. It was a very full spoon.
5l raw jersey milk, still warm from the cow
3/4 tblsp cheese salt
Heated milk to 32°C then added the culture, left for 45 mins in warm room. Was 31° at end of time
Added diluted rennet and left for 120 mins. I put the pan in another pan with 32° water in it.
This was only meant to be 60mins but I had to go out.
Also I didn’t top stir so layer of cream on the surface AGAIN
Cut the curd in to 1cm cubes (probably a bit bigger and they were trapizoid in shape). I cut with a palette knife in one dirction, then at 90° and then again along the first lines with the knife at 45° to vertical.
Left for 10 mins for the curds to start draining a bit, else they all break up when I stir.
Temp was 30°C at this point.
Raised heat to 38°C over 30 mins in the water bath stirred gently with hand during this time.
Drained curds.
Left to drain in a cheese cloth for an hour (I hung it in the cheese cloth this time in the pan covered in tea towel.
Broke curd in to chunks about 2cm across and stirred in 3/4 tblsp salt
Put in to press
Pressed 10 mins at 10lb
Turned, then 10 mins at 20lb
Turned, then 12 hrs at 50lb
Turned and out back at 10lb without cloth to get rid of the cloth marks.
This one seems a little less wet than the other one which was still draining whey when it was left to sit for a day out of the press.
The curds after cutting
... after heating
Left hand cheese here
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