Hi,
It’s raining here today, so it’s a wonderful time to make some cheeses. Starting with 8 litres of raw milk. (See the different molds in the attached images). Soft cheeses mainly with white mold (penicillium cand. and geotrichum cand.) and some will be finished with ash and another one will have an orange washed rind. Hopefully all will go well. Meanwhile I cleaned out the small fridge in which I mature my cheese.
I tried the Flora Danica, but did not sour the milk. So I added a spoonful of homemade yoghurt instead. Added another 1,5 hour to rest ar 32°C. Hope the Ph will be okay. Just measured the Ph. One meter did not give the right figure (6,77!) so I took an another one which gave me 5.8. Way too low. I was aiming at 6,2 Ph. But no use crying over …er… spilt milk!
Now I wait 15’ for the flocculation to begin after adding the rennet (concentration = 2 ml /10 l).
I managed to do the filling without the spilling… My frustration on previous cheesmaking days was the flipping over of hollow molds between mats. I sounds easier that is in reality. So I wasted a lot trying to turn over the molds. By making two boards with an inside rim that keeps the mold from sliding it is fairly easy to flip it over now. (See photos). The 2 baskets I found at Ikea and found them so cute that I had to try it out as a mold.
Keep you posted for the next stages of this cheese adventure. Love to hear your comments and own experiences!
Kris
It’s raining here today, so it’s a wonderful time to make some cheeses. Starting with 8 litres of raw milk. (See the different molds in the attached images). Soft cheeses mainly with white mold (penicillium cand. and geotrichum cand.) and some will be finished with ash and another one will have an orange washed rind. Hopefully all will go well. Meanwhile I cleaned out the small fridge in which I mature my cheese.
I tried the Flora Danica, but did not sour the milk. So I added a spoonful of homemade yoghurt instead. Added another 1,5 hour to rest ar 32°C. Hope the Ph will be okay. Just measured the Ph. One meter did not give the right figure (6,77!) so I took an another one which gave me 5.8. Way too low. I was aiming at 6,2 Ph. But no use crying over …er… spilt milk!
Now I wait 15’ for the flocculation to begin after adding the rennet (concentration = 2 ml /10 l).
I managed to do the filling without the spilling… My frustration on previous cheesmaking days was the flipping over of hollow molds between mats. I sounds easier that is in reality. So I wasted a lot trying to turn over the molds. By making two boards with an inside rim that keeps the mold from sliding it is fairly easy to flip it over now. (See photos). The 2 baskets I found at Ikea and found them so cute that I had to try it out as a mold.
Keep you posted for the next stages of this cheese adventure. Love to hear your comments and own experiences!
Kris
