|by Kathy Laurie
1 gallon whole cow’s milk
½ cup heavy cream
1/16 tsp. MM100
1/16 tsp. Aroma B
1/16 tsp. P. Candidum mold powder
1/16 tsp. Geotrichum Candidum 17 mold powder
1/8 tsp. calcium chloride diluted in 1/8 cup nonchlorinated water
1/8 tsp. vegetarian rennet diluted in 1/8 cup nonchlorinated water
Diamond Crystal Kosher salt
Stainless Steel Kettle
Thermometer with Dial top
Curd cutting knife
4 Crottin molds (5 for smaller cheeses)
Plastic ripening box with lid and drain tray
Ripening mat cut into 4 pieces
1. Heat the milk and cream gently and slowly to 86°.
2. Sprinkle all 4 cultures over the surface of the milk and let rest for 5 minutes –covered.
3. Stir gently with at least 20 up and down strokes.
4. Let rest for 90 minutes maintaining 86°.
5. Add the calcium chloride water and mix with 20 up and down strokes.
6. Add the rennet water and mix the same way.
7. Cover and let rest for 45 minutes or until it gives a clean break, maintaining 86°.
8. Cut the curds into ¼ inch cubes. Stir very gently for 3 minutes. The curds should break down to look like cottage cheese.
9. Let rest for 15 minutes.
10. Ladle out as much whey as possible.
11. Ladle the curds into 4 Crottin molds. This can take a while for you may have to let some whey drain out before adding all the curds. If you prefer shorter cheeses, add a 5th
12. Let drain for at least 2 hours. Flip each cheese onto a piece of ripening mat. DO NOT TAKE OFF THE MOLD! The cheese is still too soft to hold its shape without support.
13. Turn over again and let drain 12 hrs. or overnight.
14. Remove cheeses from their molds, salt generously on all sides, turn over and put in ripening pan on their cheese mats.
15. Place in cheese “cave” at 50-55° with 85% humidity until all the cheeses are nicely covered in white mold. Turn them over daily. This should take about a week to 10 days.
16. When cheeses are covered in mold and beginning to soften, move them to your regular refrigerator. Either keep them in the ripening box or wrap individually in cheese paper.
They are ready to eat!
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