Cheese Makers Forum FAQ Equipment part 1 Equipment part 2 History

Wednesday, March 11, 2009

Skim and Whole Milk loaf

I did something unusual with this one, it was brined in port for several hours. You can see one of the only pictures of have of it here, it is the redish purple looking loaf on the left.

Start date: 3/6/2009
Wax date: 3/10/2009
Taste date: TBD

  • 1 gallon skim, pastuerized and homogenized
  • 1 gallon whole, pastuerized and homogenized
  • 2 cup cultured buttermilk
  • 1 tablet of rennet
  • 10 drops calcium chloride
  • Mortons kosher salt
Calcium chloride and salt were added to the port brine as well, and the curd was already quite tart by the time it was added to the press

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