{"id":374,"date":"2016-07-04T17:30:46","date_gmt":"2016-07-04T17:30:46","guid":{"rendered":"http:\/\/cheese.sunspotdesign.com\/cheese\/?p=374"},"modified":"2016-07-21T04:21:53","modified_gmt":"2016-07-21T04:21:53","slug":"happy-4th-of-july","status":"publish","type":"post","link":"http:\/\/cheese.sunspotdesign.com\/cheese\/?p=374","title":{"rendered":"Happy 4th of July"},"content":{"rendered":"<p>Most of you probably spent the day doing something other than making cheese, but that is the way I started mine. \u00a0I have 10 gallons of fresh raw cow&#8217;s milk so we need to make cheese.<\/p>\n<figure id=\"attachment_381\" aria-describedby=\"caption-attachment-381\" style=\"width: 169px\" class=\"wp-caption alignright\"><a href=\"http:\/\/cheese.sunspotdesign.com\/cheese\/wp-content\/uploads\/2016\/07\/milk-e1468345268206.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-381\" src=\"http:\/\/cheese.sunspotdesign.com\/cheese\/wp-content\/uploads\/2016\/07\/milk-e1468345268206-169x300.jpg\" alt=\"Getting the milk ready.\" width=\"169\" height=\"300\" srcset=\"http:\/\/cheese.sunspotdesign.com\/cheese\/wp-content\/uploads\/2016\/07\/milk-e1468345268206-169x300.jpg 169w, http:\/\/cheese.sunspotdesign.com\/cheese\/wp-content\/uploads\/2016\/07\/milk-e1468345268206-768x1365.jpg 768w, http:\/\/cheese.sunspotdesign.com\/cheese\/wp-content\/uploads\/2016\/07\/milk-e1468345268206-576x1024.jpg 576w\" sizes=\"auto, (max-width: 169px) 100vw, 169px\" \/><\/a><figcaption id=\"caption-attachment-381\" class=\"wp-caption-text\">Getting the milk ready.<\/figcaption><\/figure>\n<p>Today, I am going to make a quick batch of Swiss. We will use the same recipe as before.<\/p>\n<p><span style=\"color: #000080;\"><strong>Ingredients:<br \/>\n<\/strong><\/span>2.5 gallons whole milk<br \/>\n1\/8 tsp MA4002 mesophilic culture<br \/>\n1\/8 tsp propionic shimano<br \/>\n1 tsp Rennet<\/p>\n<p><strong><span style=\"color: #000080;\">Process:<\/span><\/strong><br \/>\n-Heat to 84<br \/>\n-Add Culture, rehydrate for 5 mins, mix for 1minute.<br \/>\n-Set for 45 mins at 84 &#8211; ph 6.07<br \/>\n-Add Rennet &#8211; mix for 2 mins &#8211; ph 6.13<br \/>\n-Set for 45 mins at 84<br \/>\n-Wait for clean break<br \/>\n-Cut 3\/8 in cuts<br \/>\n-Rest for 5 mins<br \/>\n-Stir for 5 mins<br \/>\n-Rest for 5 more mins<br \/>\n-Remove 1\/3 of the whey<br \/>\n-Replace with 130 water over 5 mins\u00a0to bring the whey up to 95 while stirring<br \/>\n-Then just stir for 5 mins<br \/>\n-Add more hot water to bring up to 102 over 5-10 mins.<br \/>\n-Cook at 102 for 30-40 mins(I did 35 mins) &#8211; ph 6.28<br \/>\n-Drain whey down to 1 inch above curd<br \/>\n-I add a dinner plate on top of curd<br \/>\n-Add a\u00a01\/3, water\u00a0filled, milk jug to weigh it down and begin press. for 15 mins<br \/>\n-Then press curds into a mold &#8211; iI used their own weight for 15 mins<br \/>\n-Flip curd use 10 lbs for 30 mins,\u00a0Flip curd again use 10 lbs for 30 mins<br \/>\n-Flip curd use 20 lbs for total time of 5 hours<br \/>\n-Then rest the curd in the mold with no weight.<\/p>\n<p><strong><span style=\"color: #000080;\">Aging:<\/span><\/strong><br \/>\nThe best part of Swiss is the aging process. 2 weeks cold age in the cheese cave.\u00a03 weeks \u00a0warm age at room temp. anywhere from 68-80, at this point I wax it for 9 days to get the best bulge and eye development. Un-wax, wash well with brine and eat! Or seal-a-meal it and age as desired. \u00a0The period of warm aging is the most time consuming. \u00a0It will require that you wash with brine every day, you can skip a day but it get messy.<\/p>\n<ul>\n<li>cold age july 5-18<\/li>\n<li>warm age july 18-<\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>Most of you probably spent the day doing something other than making cheese, but that is the way I started mine. \u00a0I have 10 gallons of fresh raw cow&#8217;s milk so we need to make cheese. Today, I am going to make a quick batch of Swiss. We will use the same recipe as before. Ingredients: 2.5 gallons whole milk&#8230;<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_exactmetrics_skip_tracking":false,"_exactmetrics_sitenote_active":false,"_exactmetrics_sitenote_note":"","_exactmetrics_sitenote_category":0,"footnotes":""},"categories":[11],"tags":[26,3],"class_list":["post-374","post","type-post","status-publish","format-standard","hentry","category-semi-hard","tag-raw-milk","tag-swiss"],"_links":{"self":[{"href":"http:\/\/cheese.sunspotdesign.com\/cheese\/index.php?rest_route=\/wp\/v2\/posts\/374","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/cheese.sunspotdesign.com\/cheese\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/cheese.sunspotdesign.com\/cheese\/index.php?rest_route=\/wp\/v2\/types\/post"}],"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=374"}],"version-history":[{"count":8,"href":"http:\/\/cheese.sunspotdesign.com\/cheese\/index.php?rest_route=\/wp\/v2\/posts\/374\/revisions"}],"predecessor-version":[{"id":395,"href":"http:\/\/cheese.sunspotdesign.com\/cheese\/index.php?rest_route=\/wp\/v2\/posts\/374\/revisions\/395"}],"wp:attachment":[{"href":"http:\/\/cheese.sunspotdesign.com\/cheese\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=374"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/cheese.sunspotdesign.com\/cheese\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=374"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/cheese.sunspotdesign.com\/cheese\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=374"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}