{"id":70,"date":"2015-06-20T18:08:16","date_gmt":"2015-06-20T18:08:16","guid":{"rendered":"http:\/\/cheese.sunspotdesign.com\/cheese\/?p=70"},"modified":"2015-07-12T03:11:13","modified_gmt":"2015-07-12T03:11:13","slug":"swiss-cheese-saturday-6-20-2015","status":"publish","type":"post","link":"http:\/\/cheese.sunspotdesign.com\/cheese\/?p=70","title":{"rendered":"Swiss Cheese Saturday &#8211; 6-20-2015"},"content":{"rendered":"<p>I am running a garage sale and making cheese today. \u00a0It is working out okay so far. I am using cheapo milk from king Soopers. \u00a0The recipe is the Traditional Swiss from Ricki Carroll&#8217;s book,\u00a0page 122-123. 2 gallons whole milk, Thermophilic culture,\u00a0<a class=\"h5 color-inherit\" href=\"http:\/\/www.cheesemaking.com\/shop\/proprionic-shermanii-swiss-1-pack.html\">Proprionic Shermanii<\/a>\u00a0culture, animal rennet, and a dash of calcium chloride.<\/p>\n<figure id=\"attachment_71\" aria-describedby=\"caption-attachment-71\" style=\"width: 220px\" class=\"wp-caption aligncenter\"><a href=\"http:\/\/cheese.sunspotdesign.com\/cheese\/wp-content\/uploads\/2015\/06\/20150620_113148.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\" wp-image-71\" src=\"http:\/\/cheese.sunspotdesign.com\/cheese\/wp-content\/uploads\/2015\/06\/20150620_113148-300x169.jpg\" alt=\"Swiss Cheese Curds during the stir.\" width=\"220\" height=\"124\" srcset=\"http:\/\/cheese.sunspotdesign.com\/cheese\/wp-content\/uploads\/2015\/06\/20150620_113148-300x169.jpg 300w, http:\/\/cheese.sunspotdesign.com\/cheese\/wp-content\/uploads\/2015\/06\/20150620_113148-1024x576.jpg 1024w\" sizes=\"auto, (max-width: 220px) 100vw, 220px\" \/><\/a><figcaption id=\"caption-attachment-71\" class=\"wp-caption-text\">Swiss Cheese Curds during the stir.<\/figcaption><\/figure>\n<p>This is a heat to 90\u00a0\u00b0 add stuff, cut and heat the curds to 120\u00b0, 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.<\/p>\n<figure id=\"attachment_79\" aria-describedby=\"caption-attachment-79\" style=\"width: 220px\" class=\"wp-caption aligncenter\"><a href=\"http:\/\/cheese.sunspotdesign.com\/cheese\/wp-content\/uploads\/2015\/06\/20150620_135222-e1434830638257.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\" wp-image-79\" src=\"http:\/\/cheese.sunspotdesign.com\/cheese\/wp-content\/uploads\/2015\/06\/20150620_135222-e1434830638257-300x169.jpg\" alt=\"In mold for second press\" width=\"220\" height=\"124\" srcset=\"http:\/\/cheese.sunspotdesign.com\/cheese\/wp-content\/uploads\/2015\/06\/20150620_135222-e1434830638257-300x169.jpg 300w, http:\/\/cheese.sunspotdesign.com\/cheese\/wp-content\/uploads\/2015\/06\/20150620_135222-e1434830638257-1024x576.jpg 1024w\" sizes=\"auto, (max-width: 220px) 100vw, 220px\" \/><\/a><figcaption id=\"caption-attachment-79\" class=\"wp-caption-text\">In mold for second press<\/figcaption><\/figure>\n<p>I always seem to struggle with the cheese cloth. \u00a0It is always pressing things badly or generally getting in the way.<\/p>\n<p><strong><span style=\"color: #800000;\">Update: July 11 Waxed Swiss tonight. It has been sitting for 3 weeks in 68 degree and is a little\u00a0bulgy\u00a0and a little dry along the edges but looks good to go under wax.<\/span><\/strong><\/p>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>I am running a garage sale and making cheese today. \u00a0It is working out okay so far. I am using cheapo milk from king Soopers. \u00a0The recipe is the Traditional Swiss from Ricki Carroll&#8217;s book,\u00a0page 122-123. 2 gallons whole milk, Thermophilic culture,\u00a0Proprionic Shermanii\u00a0culture, animal rennet, and a dash of calcium chloride. This is a heat to 90\u00a0\u00b0 add stuff, cut&#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":[4],"tags":[],"class_list":["post-70","post","type-post","status-publish","format-standard","hentry","category-hardcheese"],"_links":{"self":[{"href":"http:\/\/cheese.sunspotdesign.com\/cheese\/index.php?rest_route=\/wp\/v2\/posts\/70","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=70"}],"version-history":[{"count":5,"href":"http:\/\/cheese.sunspotdesign.com\/cheese\/index.php?rest_route=\/wp\/v2\/posts\/70\/revisions"}],"predecessor-version":[{"id":93,"href":"http:\/\/cheese.sunspotdesign.com\/cheese\/index.php?rest_route=\/wp\/v2\/posts\/70\/revisions\/93"}],"wp:attachment":[{"href":"http:\/\/cheese.sunspotdesign.com\/cheese\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=70"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/cheese.sunspotdesign.com\/cheese\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=70"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/cheese.sunspotdesign.com\/cheese\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=70"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}