Cheese Makers Forum FAQ Equipment part 1 Equipment part 2 History

Friday, March 13, 2009

Loaf #13, More Raw Cow

The main difference between this loaf and the previous one is double the amount of butter milk. Starting with a larger culture seems to make the whole process go a bit smoother and quicker. We've already had half of the first raw milk loaf already, and though it was quite young, the main thing it was lacking was decent acid development.

Start date: 3/9/2009
Wax date: 3/10/2009
Taste date: TBD

  • 1 gallon raw milk
  • 2 cups cultured buttermilk
  • 1 tablet of rennet
I am looking forward to being able to compare and contrast two loaves that are processed in the same way with the same ingredients, but one having a bit of a quicker start with their culture. Pictures of cheesey interiors will start hitting soon.

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