Hey,
I’m trying the French Tomme recipe from the Debra Boyes book again.  I’m using 2 gals. of raw cow milk this time (instead of 1 gal. homo cow milk with two gal. goat milk, both pasteurized) , and reducing the innoculation/renneting temperature from 106 to 102.  Otherwise I’m following the same procedure.

I let you know how it goes -it’s due to be cut in 45 minutes…

Aaron

Tomme worked out fine.  I followed the altered recipe, but it really wasn’t that different.  I have two current theories 1) goats milk won’t work at that temperature, 2) there may have been concentrated calcium chloride residue in the measuring spoon that deactivated the rennet.  If this recipe turns out well I will be making this often since it’s something I cam make after work.

I’ll keep you updated -it already smells great!

-Aaron

Pictures would be nice

Sounds great ! Goats milk req dif settings from what i remember.

Here’s a picture.  The smell of this cheese is amazing, I highly recommend it.  I cracked by first cheese today, it was a farmhouse cheddar I didn’t know what I was doing when I made it but I was very impressed with how it came out (considering it has only aged 4 weeks).  I think in a couple of months it will really be something.

Looks very good !