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
- 4L full cream milk
- 6.5 ml rennet (regular, not vegetarian) – 140 IMCU/ml
- 53g cheese salt
- 8:00 am: Took 4L of milk out of fridge.
- 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.
- 9:50 am: Measured items for cheese making.
- 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).
- 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.
- 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.
- 11:35 am: Checked to see if the milk produced a clean cut. Still not there, but almost. Will check at 12:00pm.
- 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.
- 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.
- 1:11 pm: Forced squeezed a lot of whey out of the curd and transferred it directly to the mold and let it rest.
- 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.
- 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.