2 gallons 2% milk
1/2 tsp Meso II
1/4 tsp calcium chloride
1 tsp liquid rennet
1 tbs cumin boiled in 1/2 cup of water
Heat the milk to 90deg. Add starter and calcium chloride. Let sit 10 minutes.
Add diluted rennet and let sit for one hour.
Cut into 1/2” pieces.
Stir the curd gently for 30 minutes, then let rest for 5 minutes.
Drain 1/3 of the whey from the pot. I took out 6 1/2 cups.
Add the same amount of 140 degree water. Should bring the temp up to 98 degrees.
Stir for 40 minutes and then let rest for 5 minutes.
Drain off the whey into a stainless steel pot. Heat the whey to 125 degrees and hold it there.
Pour the curds into a 2lb cheese cloth lined mold and press at 20 lbs for 30 minutes. Remove the cheese and put it in the 125 degree whey for 30 minutes.
Rewrap the cheese, put back in the press at 40 lbs of pressure for 6 hours. Remove from the press, flip it and rewrap it and press for another 6 hours at 40 lbs of pressure.
Remove from the press and bath in medium brine solution for 3 hours.
Remove from the brine and pat dry. Let air dry for 1 to 2 days.
Wax the cheese and ripen at 50 to 55 degrees and 85% humidity for 2 to 3 months, flipping daily for even ripening. Age 6 months for optimum flavor.
This is the 1st time that I made this so it might not be right. Herman should post his recipe, if he has not already done it.