- Start with one gallon of high quality raw milk from Pasture-fed cows,
ideally from Clover Creek Cheese Cellar. Warm the milk in the jug by immersing it in hot water
until it reaches 104°F.
Pounds of raw milk: 8.6
pH of milk: (6.4-6.5) _______
Temperature: (104°F) __________
Time culture added: 12:00
TA 50 DCU’s added: 0.2 gram Lot #__________
MM 100 DCU’s added: 0.2 grams Lot#________
- Add directly to the warm jug or sprinkle on surface and add across the top of the bowl. Stir or
shake gently 5 minutes. Allow 60 minutes to rest. Time: 1:00 pm
- Add rennet immediately .35 ml. Stir vigorously for 3-5 minutes and remember to stop the milk.
Wait until a clean break occurs, usually 1 hour. Cut the curds into 1" squares. Time: 2:00 pm
- Heal curds for 10 minutes and then stir. Time: 2:15 pm pH: _________
- Heal curds for 10 minutes and then stir. Time: 2:25 pm pH: _________
- Heal curds for 10 minutes and then stir. Time: 2:35 pm pH: _________
- Allow curds to settle for 10 minutes. Drain whey; pour gently into cloths in hoops or drainer.
After 30 minutes, redress cheese. Allow to hang for 12-24 hours. pH: _____ Add salt and flavor
with herbs as desired.
- Wipe molds from the cheese as needed, and eat when aged the time you prefer.
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