Manchego
4 Gal whole milk to 86 F. Add 1/2 pkt each of meso and thermo starter and stir 2 min. Ripen 45 min.
(add 1/4 to 1/2 tsp lipase if desired)
(add 1 1/2 Tbsp liquid smoke - I like Hickory - stir 2 min)
Add 1 tsp liquid animal rennet, stir 2 min. Set 30 min at 86 F, or until clean break.
Cut to 1/2”, set 5 min, than whisk to rice sized pieces over 30 min, still at 86 F.
Cook to 104 F. over 45 min, stirring occasionally.
Set 5 min, then pour off whey.
Place in 6” mold at 34 lbs for 15 min.
Turn and press at 34 lbs. for 15 min.
Turn and press at 34 lbs. for 15 min.
Turn and press at 68 lbs. for 6 hrs.
Remove from press and soak in cold brine for 6 hrs.
Pat dry and place in your cave for 5 to 7 days. Can age longer if you desire.