I made last ” Friday 13 (oops) “
Two color Traditional Cheddar out of 11 gallons of raw cow milk… my biggest wheel i ever made so far in on batch
in press mold right now with 60kg (132 pounds) of press, mold size 7”, and i am hardly managing to achieve close rind, i believe it needs 200 pounds.. anyway
Actually i had to make my wife help me with whole cheesemaking process , two pots, to parallel process , rennet , cutting , cooking , stirring , pH, time, temp controls on two separate pots ..... one pot is white, and other orange (annato) .. i combined the cooked curds just before draining in 5 minutes.
i drained @ 6.2 (perfect) , milled @ 5.3 pH perfect, the time table was just perfect, the salt content was measured correctly and precisely, and added on three stages
the press was started with 20 pounds , then 40 pounds, then 80 pounds, then now 132 pounds ...
..... today i am going to bandage it with lard…
Tomorrow i will post here some pictures