{"id":489,"date":"2016-11-07T05:23:46","date_gmt":"2016-11-07T05:23:46","guid":{"rendered":"http:\/\/cheese.sunspotdesign.com\/cheese\/?page_id=489"},"modified":"2016-11-07T13:18:39","modified_gmt":"2016-11-07T13:18:39","slug":"emmental","status":"publish","type":"page","link":"http:\/\/cheese.sunspotdesign.com\/cheese\/?page_id=489","title":{"rendered":"Emmental"},"content":{"rendered":"<p>This recipe is for 7 gallons of milk. I made 2 pots of 3.5 gallons \u00a0each and combined the curds during the final steps.<\/p>\n<p><strong><span style=\"color: #000080;\">Ingredients:<\/span><br \/>\n<\/strong>2&#215;3.25\u00a0gallons whole milk<br \/>\n2&#215;1\/4 tsp TA061 Thermophilic\u00a0culture<br \/>\n2&#215;1\/8 tsp Alp-D<br \/>\n2&#215;1\/2 tsp Propionic Shermanii<br \/>\n2&#215;3\/4 tsp Rennet<\/p>\n<p><strong><span style=\"color: #000080;\">Recipe:<\/span><\/strong><\/p>\n<ul>\n<li>Heat milk to 90\u00b0<\/li>\n<li>Mix cultures into a half cup of milk and stir well<\/li>\n<li>When milk is at 90\u00b0 add culture milk and stir in an up and down motion for 2 mins.<\/li>\n<li>let stand at 90\u00b0 for 20 mins (I modified original recipe that called for 10 mins but twice the\u00a0Propionic Shermanii)<\/li>\n<li>Add 3\/4 tsp to 1\/2 cup of distilled water, mix in an up and down motion<\/li>\n<li>The milk rest at 90\u00b0 for 40 mins. I waited two additional 8 min periods for the complete set of the milk (total time 56 mins.)<\/li>\n<li>Cut to 1\/4 in pieces, let rest for 5 mins<\/li>\n<li>Begin to stir with a balloon whisk or similar whisk for 40 mins.<\/li>\n<li>Important that you use the whisk to break down the cur to uniform size.<\/li>\n<li>Begin to heat milk to 120\u00b0 over the next 35+ mins to continue to break down curd<\/li>\n<li>Once at 120\u00b0, hold for 30 minutes more. When curd is ready you can ball it in your hand and it will stay together when squeezed.<\/li>\n<li>Pour off some whey and then scoop curd into a cheesecloth lined mold<\/li>\n<li>Press with 10lbs. for 15 mins and flip stay with light weight for 15 mins more<\/li>\n<li>Press with 20 lbs. for an hour, flip<\/li>\n<li>Press with 35 lbs. for 1-2 hours and continue flipping as needed to seal the curd<\/li>\n<li>Continue pressing over night at least 12 hours total. If the curd is well sealed after 8 or more hours you can flip and back off the weight to finish getting the shape you want.<\/li>\n<li>Brine for 12 hours<\/li>\n<li>Let dry a day or two<\/li>\n<li>Age @ 45\u00b0 1-2 weeks washing daily<\/li>\n<li>Age @ 65\u00b0-80\u00b0 for \u00a04 weeks, wash daily with brine<\/li>\n<li>Age @ 45\u00b0 4-12 months<\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>This recipe is for 7 gallons of milk. I made 2 pots of 3.5 gallons \u00a0each and combined the curds during the final steps. Ingredients: 2&#215;3.25\u00a0gallons whole milk 2&#215;1\/4 tsp TA061 Thermophilic\u00a0culture 2&#215;1\/8 tsp Alp-D 2&#215;1\/2 tsp Propionic Shermanii 2&#215;3\/4 tsp Rennet Recipe: Heat milk to 90\u00b0 Mix cultures into a half cup of milk and stir well When milk&#8230;<\/p>\n","protected":false},"author":2,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"_exactmetrics_skip_tracking":false,"_exactmetrics_sitenote_active":false,"_exactmetrics_sitenote_note":"","_exactmetrics_sitenote_category":0,"footnotes":""},"class_list":["post-489","page","type-page","status-publish","hentry"],"_links":{"self":[{"href":"http:\/\/cheese.sunspotdesign.com\/cheese\/index.php?rest_route=\/wp\/v2\/pages\/489","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/cheese.sunspotdesign.com\/cheese\/index.php?rest_route=\/wp\/v2\/pages"}],"about":[{"href":"http:\/\/cheese.sunspotdesign.com\/cheese\/index.php?rest_route=\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"http:\/\/cheese.sunspotdesign.com\/cheese\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"http:\/\/cheese.sunspotdesign.com\/cheese\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=489"}],"version-history":[{"count":5,"href":"http:\/\/cheese.sunspotdesign.com\/cheese\/index.php?rest_route=\/wp\/v2\/pages\/489\/revisions"}],"predecessor-version":[{"id":497,"href":"http:\/\/cheese.sunspotdesign.com\/cheese\/index.php?rest_route=\/wp\/v2\/pages\/489\/revisions\/497"}],"wp:attachment":[{"href":"http:\/\/cheese.sunspotdesign.com\/cheese\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=489"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}