We recently  had a cheese party with all of the cheese that was ready to eat.  It amounted to

Nice Curd Set With Grocery Store Milk.
Curd Set With Grocery Milk.

10 cheeses! One of the cheeses that was particularly in demand was the Asiago Pepato from the recipe on Cheesemaking.com. I originally made this cheese back in April and it calls for whole peppercorns. This time I decided to remake it without the peppercorns.

Overall this was an easy make, there is lots of down time where we wait for the cheese.  The curd set reasonably hard for store milk, not sure if it was the 2% or the extra few

drops of rennet. I thought the recipe called for 20 lbs, but it was just 8. It might make the cheese dryer, we will have to wait and see.

Here are the notes on the project.

Ingredients: 

  • 3 gallons – King Soopers 2% milk
  • 1/2 tsp Thermophilic culture
  • 1 tsp Calcium Chloride
  • 1 tsp Rennet, plus 3 drops

Quick Recap:

  • Heat milk to 84°
  • Add culture set for 3 mins.
  • Mix for 1 min.
  • Continue to warm to 92° -PH 6.92
  • Add Calcium Chloride stir for 1 min.
  • Set for 45 mins – PH 6.88
  • Add Rennet, mix for 1 min
  • Recipe called for 45 min set but waited 60 to get better set
  • Cut to 1/2 curd, let rest for 5 mins. – PH 6.83
  • Heat milk to 104° it took 20 mins. – PH 6.75
  • Let rest for 15 mins. at 104° PH 6.72
  • Heat to 118°  it took 25 mins. – PH 6.53
  • Rest for 20 mins – PH 6.37
  • Press at 20 lbs for 1 hour
  • Press at 20 lbs for 2 hours
  • Press at 20 lbs for 5 hour
  • Brine for 12 hours
  • Dry for day

 

 

 

 

 

 

 

 

 

 

 

 

 

Wait time is 4 months – Feb. 4th, 2016.  The last time I made it, I didn’t like it at 4 months but loved it at 6 months. Only time will tell.

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