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Cheese production archives: Difference between revisions
→Organic cow milk, batch #4 + Cow milk, batch #5 | 30.04.2021
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|| - Ferment left to develop for 30' in heated milk (35°C). <br/>- 10mL liquid animal rennet<ref name="rennet" /> in heated milk (35°C). <br/>- After 1h30' curdling, curds were cut and stirred for 20' at 40°C. <br/>- They were then salted with sea salt. | || - Ferment left to develop for 30' in heated milk (35°C). <br/>- 10mL liquid animal rennet<ref name="rennet" /> in heated milk (35°C). <br/>- After 1h30' curdling, curds were cut and stirred for 20' at 40°C. <br/>- They were then salted with sea salt. | ||
|| - Curds were pressed in cheese press for 20' on both sides. The cheese was put n metal grid with cheesecloth above it and left to dry. | || - Curds were pressed in cheese press for 20' on both sides. The cheese was put n metal grid with cheesecloth above it and left to dry. | ||
|| - After 3 days drying, it was | || - After 3 days drying, it was transferred to the Mush-room<ref name="mush-room" /><br/>- It was flipped often and covered with a net to avoid flies, and until 11 days it was cut in 2: one half in fridge, one half brought to France. <br/>- First tasting after 26 days of ripening. <br/>- Second tasting the next day after some time in warm environment. <br/>- Last tasting with resident artists after the presentation of my cheese-making performance. Last pieces were given to Lukas, the ripening cave’s owner. | ||
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- First tasting: a bit too dry and plaster-like in the center at this stage. <br/>- Second tasting: better and slightly runny after the train trip in bag. <br/>- Last tasting: very good, buttery meat and light brie notes, just the right salting. | |||
<gallery mode="traditional"> | <gallery mode="traditional"> | ||
File:Organic-cow-4-cow-5b.jpg| | File:Organic-cow-4-cow-5b.jpg| | ||