PressuredLeaf
Well-Known Member
I’m lucky enough to live near Lancaster pa, where some of the local Amish raise a very cool breed of dairy cow called “Dutch belted”, I call them Oreo cows. Anyway they pasture raise all of their cows, and the resulting milk is excellent for cheese. This specific breed has very small fat globules, which tend to stay suspended very well.
Anyhoo I decided to make some cheese this past week. I’m aiming for a semi soft washed rind cheese with a good tang.
Here is the recipe I used:
2 gal of raw milk
1/32nd Tsp thermophilic starter
1/64 geotrichum candidum
1/64 brevibacterium linens
2ml rennet
2 tsp kosher salt
Heat the milk to 98f in a large pot. Once temp is reached, add the cultures and allow to hydrate on the surface for a few minutes. Stir in the cultures and allow to ferment for 60-90 minutes. After fermenting add 2ml of rennet in 1/4 cup of water and gently stir in. Allow the curd to set for 60-90 minutes. Once a firm curd is achieved, cut the curd into ~3/4” cubes. Allow the cubes to heal for 15 minutes. With stirring gently bring the curds up to 104f over 30 minutes. They now small curds are poured into two molds to drain. The crude cheeses are carefully flipped twice in the first hour, and one every 4 hours following the initial flips. The cheeses are left to drain overnight, and they next day each cheese is dosed with about a tsp of salt. As the salt is absorbed the cheeses are allowed to surface dry on a clean cutting board overnight. The next day the young cheeses are transferred to a mini fridge set at 55f to ripen for the next few weeks. They will be washed with 3% bring every 3 days during the maturation.
Anyhoo I decided to make some cheese this past week. I’m aiming for a semi soft washed rind cheese with a good tang.
Here is the recipe I used:
2 gal of raw milk
1/32nd Tsp thermophilic starter
1/64 geotrichum candidum
1/64 brevibacterium linens
2ml rennet
2 tsp kosher salt
Heat the milk to 98f in a large pot. Once temp is reached, add the cultures and allow to hydrate on the surface for a few minutes. Stir in the cultures and allow to ferment for 60-90 minutes. After fermenting add 2ml of rennet in 1/4 cup of water and gently stir in. Allow the curd to set for 60-90 minutes. Once a firm curd is achieved, cut the curd into ~3/4” cubes. Allow the cubes to heal for 15 minutes. With stirring gently bring the curds up to 104f over 30 minutes. They now small curds are poured into two molds to drain. The crude cheeses are carefully flipped twice in the first hour, and one every 4 hours following the initial flips. The cheeses are left to drain overnight, and they next day each cheese is dosed with about a tsp of salt. As the salt is absorbed the cheeses are allowed to surface dry on a clean cutting board overnight. The next day the young cheeses are transferred to a mini fridge set at 55f to ripen for the next few weeks. They will be washed with 3% bring every 3 days during the maturation.
