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2021-05-10T14:13:02Z

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[[Cheese, preserves and fermented & pickled products|⇐ Cheese, preserves and fermented & pickled products]]

[[File:Missing-image-232x150.png|400px|left]]

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==Ingredients==
:4l whole cow's milk
:¼ tsp Thermo C powdered thermophilic starter
:¼ tsp calcium chloride diluted in 15ml cool non-chlorinated water
:¼ tsp liquid rennet diluted in 15ml cool non-chlorinated water
:1 salt for brining

==Method==
#'''prepare equipment.''' Sterilise pans and equipment. Make a water bath by getting a large pot half filled with water, and put a smaller pot - but still large enough for the milk - in it.
#'''bring milk to temperature.''' Pour the milk in the empty smaller pan and ''slowly'' raise the temperature of the milk to 32℃ over a period of 20 minutes or so. I usually switch off heat when the milk reaches 30℃-31℃ and allow the residual heat of the water bath to raise the milk to temperature.
#'''add starters and ferment.''' Sprinkle the starter cultures onto the surface of the milk and allow to rehydrate for 5 minutes. Then mix well. Maintain temperature at 32℃ and allow milk to ripen for 30 minutes. Add the calcium chloride and gently mix. Add the rennet and gently mix. Cover and maintain temperature of 32℃ and let milk ripen for 30-40 minutes, or until the curds give a clean break.
#'''cut curds and cook.''' Maintaining temperature of 32℃ cut the curds to ½cm. Let the curds rest for 5 minutes. if there are any large curds, cut them up. Slowly raise the temperature stirring regularly until it reaches 50℃ - taking about an hour to do so. Remove from heat and gently stir for 10 minutes. Let the curds rest for 20 minutes.
#'''drain.''' Strain through a strainer lined with damp muslin. Let it drain for 10 minutes or until it stops dripping.
#'''mould.''' Use a 6"/15cm tomme mould with follower. Put the sack of drained curds in the mould, fold the edges of the muslin over the curds and press
:::1 hour at 2.0kg, then redress by unwrapping, flipping and rewrapping and returning to mould,
:::12 hours at 2.55kg
#'''brining.''' Remove cheese from mould soak in a near-saturated brine (22%) cooled to 10℃ for 12 hours. Pat dry and air dry for 8 hours, turning at least once.
#'''aging and mould management.''' Age at 12℃ and 90% humidity. Flip the cheese daily for a week. Rub with a simple brine solution twice a week for 3 weeks to control mould formation. Age for 2 months or longer

<small>based on ''Artisan Cheese Making at home'' Mary Karlin</small>