I am going to try to remake the Bel Paese today. Started the Vat Pasteurization a few minute ago. Working with 40lt of milk split between two cheeses. I hope this time I don’t have to throw away all that milk again.

Milk up to 146 F with no trouble this time. I am still puzzled about the curd formation I got when trying to pasteurize the milk last week. I did the same routine today.

could it have been a difference in the milk itself?  With raw milk there will always be variation.  Apparently something happened to acidify the milk.

Hi Rich,

I forgot to post the other day. My milk source was compromised. One of the employees at the farm didn’t clean out the SS linens that transport the milk from cow to cooling unit.
There was water and diary cleaner in them. Sense I put the cheese curd into my brine I have dumped it out and remade it. It’s very expensive to buy Kosher salt here if you can find it.
Also was not reimbursed for the 40lt of milk. I don’t know why I didn’t pick up the acid in the milk via PH meter unless there is a difference in the acid that is used for cleaning.

Just an FYI for future reference:  you don’t have to use kosher salt.  Any non=iodized salt will do the same thing.  I use canning salt as it’s the cheapest I can find here.

I can’t find canning salt in Panama. No one cans anything here. The people in Panama use fresh vegetables and fruit.
Can’t even find canning jars. I have to freeze the fresh veg. I grow.

Bummer!