Cheese

• 1. Acidity - 1% whey, 85-95F Heat, when it starts to sour at a reasonable pace, add Rennet. The old whey replaces culture. ~2hrs.

  2. Rennet - Use Animal. Dilute with water, stir in gently but distribute well.

  3. Cut curds - 1cm cut. The longer you leave them afterwards, the more whey squeezes out, the firmer it gets.

  4. Mold - pile in, don't pack or squeeze, gravity only.

  5. Salt - Diamond Kosher. By volume, not surface area. For 12x12x12 wheel, roll on as much as will stick. For 6x6x4, snow dusting.

  6. Turn, dry under fan on stainless rack

  7. Age at 50F, 85-98% Humidity. Bobolink is 98%

Soft / Hard is controlled by how long you leave it in the whey, ie how soft/firm curds are, and drainage holes in mold. Acidity, Time. Heat is too aggressive.

Bobolink milk is ~5% fat, 12% yield.

Freezer with fan is too drying. Flower / Mushroom case is good. add water based on humidistat? Need to remove ammonia / CO2 slowly (Bobolink uses extractor fan)

https://www.cheesemaking.com/store/pg/23-Cheddar.html

https://www.cheesemaking.com/Gouda.html