Alpine-style Tomme: Difference between revisions
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#'''drain.''' Strain through a strainer lined with damp muslin. Let it drain for 10 minutes or until it stops dripping. | #'''drain.''' Strain through a strainer lined with damp muslin. Let it drain for 10 minutes or until it stops dripping. | ||
#'''mould.''' Use a 4"/10cm tomme mould with follower. Put the sack of drained curds in the mould, fold the edges of the muslin over the curds and press | #'''mould.''' Use a 4"/10cm tomme mould with follower. Put the sack of drained curds in the mould, fold the edges of the muslin over the curds and press | ||
##15 minutes at 1.1kg, then redress by unwrapping, flipping and rewrapping and returning to mould | |||
##15 minutes at 2.2kg, then redress, | |||
##3 hours at 2.2kg, redressing every 30 minutes. | |||
#'''brining.''' Remove cheese from mould and allow to air dry for 8 hours or overnight. Salt the cheese by ''either'' rubbing 1 Tbsp of salt over surface ''or'' by soaking in a near-saturated brine (22%) for 8 hours. Pat dry and refrigerate for 5 days, flipping the cheese daily, covered loosely by a damp cloth. | #'''brining.''' Remove cheese from mould and allow to air dry for 8 hours or overnight. Salt the cheese by ''either'' rubbing 1 Tbsp of salt over surface ''or'' by soaking in a near-saturated brine (22%) for 8 hours. Pat dry and refrigerate for 5 days, flipping the cheese daily, covered loosely by a damp cloth. | ||
#'''aging mould management.''' Age at 10℃ and 80-85% humidity for 2 to 4 months - or less if temerpature is higher. Brush the cheese regularly (5-7 days) with a dedicated nailbrush. | #'''aging mould management.''' Age at 10℃ and 80-85% humidity for 2 to 4 months - or less if temerpature is higher. Brush the cheese regularly (5-7 days) with a dedicated nailbrush. | ||
{| class="wikitable" | |||
|+Step and time summary | |||
!Step no. | |||
!Step | |||
!Time in minutes | |||
!Cumulative time, hours | |||
|- | |||
| 1 || prep || 30 || ½ | |||
|- | |||
|2 | |||
|milk to temp | |||
|10 | |||
|¾ | |||
|- | |||
|3 | |||
|hydrate culture & ripen & rennet | |||
|5 + 15 + 45 = 65 | |||
|2 | |||
|- | |||
|4 | |||
|cut, rest and cook | |||
|10 + 20 + 10 + 5 = 45 | |||
|2 ¾ | |||
|- | |||
|5 | |||
|drain | |||
|10 | |||
|3 | |||
|- | |||
|6.1 | |||
|1.1kg press | |||
|15 | |||
|3 ¼ | |||
|- | |||
|6.2 | |||
|2.2kg press | |||
|15 | |||
|3 ½ | |||
|- | |||
|6.3 || 2.2kg presses || 30*6 =180 ||6 ½ | |||
|- | |||
|7.1 || brining || up to 8 hrs || | |||
|- | |||
|7.2 | |||
|refridgeration | |||
|5 days | |||
| | |||
|- | |||
|8 || ageing ||months || | |||
|} | |||
<small>based on ''Artisan Cheese Making at home'' Mary Karlin</small> | <small>based on ''Artisan Cheese Making at home'' Mary Karlin</small> | ||
<div class="recipeindexentry">''<small>cheese</small>''</div> | <div class="recipeindexentry">''<small>cheese</small>''</div> | ||