All “Little Squirrels” I made last time are now gone, it was time to make some more. The last time I mused about using PLA (a Geo/Yeast/B. Linens mix) as the mould for the cheese. It was time to get everything ready and make more of these little gems but this time, with a twist.
I am still searching for the perfect milk to use and this time I tried 4 litres of 1 % organic milk and 500 ml of 10% cream. I really need to settle on a milk type and just go with it. I used pH strips to take the start and it was 6.0. I heat the milk and added the culture and mixed, this time I waited 25 minutes before I added the rennet, I had read that this was a common practice with some semi lactic cheese. I now let the cheese ripen for 18 hours and then I took the pH again, it was at 4.5 – exactly where I wanted it to be.
After 30 hours of draining it was time to un mould the cheese and salt then using the Real Salt Sea Salt. I was surprised at the surface of one of the cheeses.
Now it is time to see what the PLA will do for the bloom and I have my fingers crossed to see if the Squirrels will turn red, well orange. I will have try to have some pictures up on the Facebook Page later in the week.