Experiment #10 – Brazilian Fresh Cheese

General Information:

Date: 04/10/2020
Local Temperature:
21oC (reaching 28oC)
Cheese: Brazilian Fresh Cheese
Start to Finish: 10 hours (roughly)
Milk: 100% Full Cream Pasteurized Homogenized Cow’s milk – Woolworth’s brand

Ingredients:

  • 4L full cream milk
  • 6.5 ml rennet (regular, not vegetarian) – 140 IMCU/ml
  • 53g cheese salt

Steps Executed:

  1. 8:00 am: Took 4L of milk out of fridge.
  2. 9:30 am: Boiled water and put draining basket, curd cutting knife and perforated spoon in and boiled for 5 minutes.  Took them out of the boiling water and let them air dry.
  3. 9:50 am: Measured items for cheese making.  
  4. 10:00 am: Poured milk and salt into a pan.  Turned on low heat and allowed the milk to reach 35oC (warm to the touch, as you would serve a baby milk from a bottle).
  5. 10:16 am: Milk was warm to the touch.  Mixed in the rennet dissolved in 1/2 cup of lukewarm water  into the milk and make 20 up and down motion mixing.  Covered the pan and let it rest for 45 minutes.
  6. 11:10 am: Tried to get a clean cut for the curd.  No luck, still very milky, but clearly on the way.  Warmed up the milk a bit and added another 6.5 ml of rennet (non-diluted). Set to check up agin at 11:35 am.
  7. 11:35 am: Checked to see if the milk produced a clean cut.  Still not there, but almost.  Will check at 12:00pm.
  8. 12:00 pm: Clean cut in the middle.  Cut the curd into 1.5 cm, but seemed to be too soft still.  Left it another 20 minutes.
  9. 12:20 pm: The curds processed and started to sink.  They broke into very small pieces, making it a nightmare (and potentially ruining my cheese).  Transferred it into the muslin in the mold (took about 25 minutes) and squeezed a lot out of it, but still a lot of whey to be expelled.
  10. 1:11 pm: Forced squeezed a lot of whey out of the curd and transferred it directly to the mold and let it rest.
  11. 3:11 pm: Checked on the cheese.  It is starting to take shape, but still very wet.  Needs a couple more hours to finish expelling the whey.
  12. 7:15 pm: Removed the cheese from the mold.  Still very brittle.  Will leave in the fridge for a couple of days before tasting it.

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