I am running a garage sale and making cheese today. It is working out okay so far. I am using cheapo milk from king Soopers. The recipe is the Traditional Swiss from Ricki Carroll’s book, page 122-123. 2 gallons whole milk, Thermophilic culture, Proprionic Shermanii culture, animal rennet, and a dash of calcium chloride.
This is a heat to 90 ° add stuff, cut and heat the curds to 120°, cook for a while and press. Actually a pretty simple recipe. I have a couple sizes of buckets that I generally use in the press.
I always seem to struggle with the cheese cloth. It is always pressing things badly or generally getting in the way.
Update: July 11 Waxed Swiss tonight. It has been sitting for 3 weeks in 68 degree and is a little bulgy and a little dry along the edges but looks good to go under wax.
Another make day started early with cream cheese. Because it takes 16-24 hours to set the curd, it made sense to start with cream cheese and then set it aside to set. The second cheese was Gruyere. I started with 2 gallons of goat milk and added a gallon of whole milk from the store.
Follow the story of each on the following pages: Cream Cheese, Gruyere.
Gruyere Update: I sealed the smaller block of Gruyere in seal-a-meal plastic June 20th. It looks a little dry.
July 11 Update: Sealed larger block in wax it has been in the cheese frig and it is a little squishy and seems like it is coming along nicely, but I think it is ready for wax.