- Added 6 liters of pasturised semi-skimmed milk + 600ml double + 300ml single cream and warmed it to 32c
- Added 1/8 tsp Lipase (mild), M400 starter and 1/8 rockfort mold and left for 45 minutes
- After 45 minutes I added 1/8tsp Calcium Chloride and 1/2tsp liquid animal rennet and left for another 45 minutes for a clean break
- cut curds into 1/4" cubes, as its hard to cut the curds at the bottom of the pan I spend about 10 minutes spooning to surface and cutting. I then left it for a further 10 minutes to heel the curds.
- pour curds into cheesecloth and let it drain into a pot allowing them to be submerged a little. Leave them for 30 minutes.
- Drain for 10 minutes and return to pot and add 2 tbs of Malden salt. The curds were slightly sloppy and reduced in size.
- Re-wrap the salted curds and press gently overnight
- In the morning I took the lump of curd and milled it into 3mm - 5mm pieces.
- Place the milled curds in a cloth lined press and press lightly for 30 minutes. Turn and press on medium weight for an hour. Turn and repress at heavy weight for 12 hours and then turn once more and repress at same weight for another 12 hours
- Return to cave and wash every few days for the first few weeks. Then once a week over the next few months. The humidity is usually around 80% and 12c
As much as I like to try to use raw milk its not always easy to get hold of in London. As its homogenised milk I usually buy semi skimmed milk and add double/single cream
Once heated to 32c the Lipase is added first, followed by the starter and rockfort mold
After adding rennet, it took 45 minutes to get a clean break
Curds cut into 1/4" cubes
Curds left in whey to acidify
At salting the cures were quite sloppy, maybe a little too sloppy
A light pressing overnight to acidify
