Setting the Curd
Step 1: Pasteurize the milk
This step is
optional, though the complexities of dealing with raw-milk cheeses are
beyond the scope of this article. Pasteurization gives you a
blank-slate in terms of the microbiology of the milk - allowing for
significantly more control and predictability in your process. Using
a standard hot water bath, heat the milk to 145F, for 30 minutes -
stirring regularly. Change out the water and cool the milk to 97F.
Step 2: Add the Culture and Lipase
Once you have
stabilized the temperature at 97F, add the required quantity of
starter culture and .07g of Lipase enzyme per gallon of milk (~1/4
tsp) - dilute the Lipase in 1/4 cup of distilled water a few minutes
prior to adding.
You have several options when it comes to the starter
culture- each with varying implications for cost, flavor, and
technical complexity. If you are nervous about the process as
is, just use the Ricki Carrol method, with simple pre-measured packets
of direct-set mesophilic culture (www.cheesemaking.com). If you
want to experiment, and have access to a gram-scale, purchase cultures
from Dairy Connection (www.DairyConnection.com). The "MA 4000"
Farmhouse blend of mesophilics with a small amount of thermophilic
culture will work - or you can blend your own. For this
use equal parts MA and MD (for flavor development), with a small
quantity of TA (for
enhanced acid development).
After adding starter culture and lipase, stir
thoroughly, then let the milk sit or "prime"
for 30 minutes.
Step 3: Add Rennet and Blue Culture
Add 1/2 tsp of
liquid rennet per gallon, diluted in 1/4 cup of distilled water. Add
blue spore culture as directed. Stir thoroughly for 30 secs, use
ladle to calm the milk to a stand still. Let the milk set for 45 mins
before you begin checking for a clean break.
Cutting and Stirring the Curd
Step 4: Check for Clean Break
As
the rennet enzyme works it's magic on the acidified milk (remember-
you lowered the pH of the milk by culturing it with lactic acid
bacteria), it will form a wonderful curd. About 45 mins after adding
the rennet, you can check for a clean break. Do this by sticking your
(clean!) middle and index fingers into the curd at a 45 degree angle,
lifting slightly while you break the surface tension with your thumb.
You want to see a nice clean line, as if it's been cut with a knife.
Depending on factors such as the age of your milk and the temperature
at which you cultured it, getting a clean break could occur anywhere
between 40 - 80 minutes. Don't worry too much, and definitely wait
until it gives you a satisfactory break.
Step 5: Cut the Curd
Being satisfied
with your clean break, you can now cut the curd. Using a long knife
or flat spatula, make cuts at a 45 degree angle, every inch, rotate
and repeat these cuts perpendicular to your first pass. Your goal is
to have as even as possible distribution of 1"X1" cubes of curd
throughout your vat when done. This is somewhat impossible for the
home-scale producer lacking specialized curd cutting knives, so just
try to make the cuts as consistent as you are able to. When you've
made all of your cuts- remove the knife and let the curds sit - DO NOT
DISTURB.
