Online:
Visits:
Stories:
Profile image
By Muckboots ~N~ Aprons
Contributor profile | More stories
Story Views

Now:
Last Hour:
Last 24 Hours:
Total:

Crottin part 2 and cheese #2

Thursday, April 23, 2015 8:26
% of readers think this story is Fact. Add your two cents.

(Before It's News)

The young cheeses have been taken out of the mold after being turned a second time. They have been salted and are in the drying process on day 2 today. I turned them this morning and they look and smell nice. They are still in my cool office with the window cracked for a breeze. Tomorrow I will put them in the little tiny refrigerator I have set up as my cave for the aging process. They will stay there for at least 2 months because the milk is raw. Within 10 days they should be growing white fuzzy mold so I will document our progress.

The milk I set to ripen yesterday morning with the same amount of culture, rennet and Geotrichum mold powder as the last batch- but used 7 quarts of milk (approx.) instead of 4 gave me a ginormous yield of curd this morning! I remembered too late yesterday that with raw milk you need less of those things than with dead, pasteurized milk.



Source: http://muckbootsnaprons.blogspot.com/2015/04/crottin-part-2-and-cheese-2.html

Report abuse

Comments

Your Comments
Question   Razz  Sad   Evil  Exclaim  Smile  Redface  Biggrin  Surprised  Eek   Confused   Cool  LOL   Mad   Twisted  Rolleyes   Wink  Idea  Arrow  Neutral  Cry   Mr. Green

Top Stories
Recent Stories

Register

Newsletter

Email this story
Email this story

If you really want to ban this commenter, please write down the reason:

If you really want to disable all recommended stories, click on OK button. After that, you will be redirect to your options page.