I have a Cheese Book. Maybe you do too. Mine is in its fourth year. In my Cheese Book I write the process for every wheel of cheese I make. The year. The date. The weather. What the cow is eating. The funny things that happen along the way that will influence the cheese. Who is living in the house. The state of the milk, the cut, the turns. And things like that. So when I eat a cheese I can look back to the day I made it.
This is the entry in the Cheese Book yesterday. Although technically the Cheese Book is for the documenting the hard cheeses. But I thought I would try a fresh cheese that we could eat straight away and note how I made it, in case it was good.
Farmers Cheese. Number 1.
June 20, 2012. Wednesday. Hot, bloody windy, interminable wind. When will the wind stop. One teenager. John working. 89F in the kitchen.
Daisy Milk. The first Daisy cheese. All morning work done, cleaned up. White cheese pinny.
10 am Heated 2 gallons of fresh warm milk to 95F. It was already at 80. Added 1 cup home made smarty tarty yoghurt. Plus 1/2 rennet tablet dissolved in 1/4 cup of cool water. Lots of stirring.
10.50 Left covered for 30 minutes. Good clean break.
Cut the curd and left for about 30 minutes to drop. Should have been 15 minutes but lady wanted to look at Charlotte. She will ask around.
Slowly Heat up to 120. Stirring and chopping. Used the thermometer until it was 113 then got distracted by Minty getting lost. Again. That sheep will not flock. Cooked for 35 minutes.
Drained, hung to drip for an hour. Added 1/2 tsp salt. Mushed it in. 92F in the kitchen.
Wrapped in cheese cloth and into bowl as mold and weighed down with old iron on top of plate, set in fridge. Now I have to get the peacocks out of the garage. I forgot to close the doors and they are using it as a bell to amplify their raucousness.
And after that I lost my camera and found it again after dusk.
Last Entry. Chilled by evening. Sliced. Tasteless and squeaky. It can keep for a week, might be better after a few days. May not have cooked it hot enough or long enough.
Good morning. Our John liked the cheese as a snack with pickled radishes and thinly sliced fresh red onion. He eats a lot of cheese when he snacks after work. So I would like to get this right. First I shall consult with the Master of Cheese over at The Bartolini Kitchens as to why this one is squeaky. Then today I shall take a look at his cream cheese recipe. Maybe that is the answer to a fresh snack cheese.
Have a lovely day. We will. If it stays dry we are going to cut the Haymaker Paddock today. There is a 30% chance of rain in the forecast today but you know what that means. (sad face laughter!). So we will wait until all the stringless rain clouds have blown past then cut. Daisy is still giving so much milk I have to empty the bucket half way through then start again. Wish the delivery man would come up my drive with the new bigger bucket!