Alpine-style Tomme: Difference between revisions
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==Ingredients== | ==Ingredients== | ||
:2l whole cow's milk | :2l whole cow's milk | ||
:<small>1/16</small> tsp Meso II powdered mesophilic starter | :<small>1/16</small> tsp Meso II powdered mesophilic starter<sup>1</sup> | ||
:<small>1/16</small> tsp Thermo C powdered thermophilic starter | :<small>1/16</small> tsp Thermo C powdered thermophilic starter<sup>1</sup> | ||
:⅛ tsp calcium chloride diluted in 15ml cool non-chlorinated water | :⅛ tsp calcium chloride diluted in 15ml cool non-chlorinated water | ||
:⅛ tsp liquid rennet diluted in 15ml cool non-chlorinated water | :⅛ tsp liquid rennet diluted in 15ml cool non-chlorinated water | ||
:1 Tbsp salt, plus extra for brining | :1 Tbsp salt, plus extra for brining | ||
<sup>1</sup>In latest batch I used CHN-22 and LH-B02 respectively | |||
==Method== | ==Method== | ||