Stirred Cheddar 03

Jan 03 2010

MA 4002 mesophilic culture

14L 2% milk

1L 18% milk

CaCl 1tsp 1.5ml

Bio Rennet 15 ml

Tumeric 1/2tsp for color

90F start temp

Add culture, wait 45-60 min . Add rennet and leave for about an hour or till theirs a clean break in the curds.

Cut into 1/4" cubes, allow to set for 15 min.

Heat curds to 100F at a rate no more then 2F/5min. Sir gently so the curds don't mat.

Once at 100F let cook for 30 min.

Drain off whey and separate curds with fingers and salt to taste, and maintain 100F for 1 hour, stirring to keep them from matting every 5min.

Place in press and press for 10 min with 15lb of pressure.

Flip the curds and place 30lbs for 10min.

Flip curds and use 40lbs for 2 hours.

Flip curds and place 50lbs on for 24hours.

Air Dry and wax, place in 45-55F to age at least 3 months.

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0915 place milk in water bath to bring to temp.

1010 84F

1022 87.7F

1030 89.7F added culture.

1045 90.9F Stirred milk.

1115 90.7F added rennet, PH6.82

1200 89.1F (no sign of setting, used fresh rennet)

1230 89F starting to set :)

1400 97.1F Cut curds. PH6.56

1440 94.4F, continue strirring.

1505 99.1F

1540 102.7F

1600 102.9F

1610 drain and cook at 100F

1710 Place in press.

Jan 04

Feb 11

Oiled up surface with Olive oil. Waiting 24 hours so it melts with the surface a bit.

Feb 13

Oil has soaked in and ready to wax. I figure if trhe oil was fresh then the wax would be hard to stick to the surface.