Agriculture Reference
In-Depth Information
The completed cheese before wrapping it in plastic and
storing in the refrigerator.
Once the cheese and press have been allowed to work in the
refrigerator for four or five hours, turn the cheese out of the
mold, unwrap it, and place in a closed container in the
refrigerator. Use within a week.
Hard Minimally Aged Cheese Using Mesophilic Starter: New
Ipswich Jack
Mix one teaspoon of 30% calcium chloride solution into a
quarter cup of water, and mix with two gallons of milk in a
double-boiler. Bring the temperature of the milk up to 85-90
degrees, and add either ½ tsp of powdered mesophilic starter
or one cup of fresh cultured buttermilk, mixing thoroughly.
Cover the mixture and allow it to ripen for 30-40 minutes
while maintaining the temperature between 85 and 90
degrees.
While the mixture is ripening, prepare your rennet solution by
mixing ½ tablet of rennet with ¼ cup of cool non-chlorinated
water. You'll know the mixture has ripened by the fact 30-40
minutes have passed and it smells like buttermilk or yogurt.
