Start date: 3/4/2009
Wax date: 3/6/2009
Taste date: TBD
- 1 gallon skim, pastuerized and homogenized
- 1 gallon 2%, pastuerized and homogenized
- 2 cup cultured buttermilk
- 1 tablet of rennet
- 10 drops calcium chloride
- Mortons kosher salt
After removing half of the whey, the same volume of 110F water was added. This was stirred then allowed to sit for 5-8 minutes and drained. This process was done a total of 3 times. Afterwards the resulting curd was almost tasteless, and no sweetness or 'milkiness' remained in the curd.
Notes and thoughts
Washing the curd three times is likely overkill. I suspect this loaf will likely be bland, but I think one or two washings will help reduce the sharpness that has been building quite quickly in previous loaves.