So I made another Jarlsberg out of 3 gallons of milk. I made one a few months ago which I now realize I never blogged about. I thought the last one tasted good and hope this one does too. I am however, having a hard time getting the more rounded shape of a Jarlsberg and I will have to wait and see if this one has the characteristic large eyes (holes).
The ingredients I used:
- 3 gallons whole milk
- 1 1/2 packets thermophilic starter
- 1/4 tsp propionic powder
- 3/4 tsp calcium chloride in 1/4 cup water
- 3/4 rennett tablet in 1/4 cup water
I then turned off the heat, covered the pot and let sit for 45 minutes.
Next I added the calcium chloride whisking it into the milk and then the rennet. Maintaining the milk at 92°F I again let it sit for 45 minutes.
At this point I got a clean break
After the clean break I cut the curds into 1/2 inch pieces and stirred for 20 minutes with a spatula. And then allowed the curds to settle into the bottom of the pot for 5 minutes.
I then heated some water to 140°F in a separate pot and removed the whey to the tip of the curds
Next I added about 2 cups of the 140°F water into the curds to bring the curd mixture to 100°F.
Then over the stovetop I heated the curds to 108°F over 30 minutes while stirring the whole time, once you get to the correct temperature I let it sit for 20 minutes.
I next ladled the curds into a damp muslin cloth and let drain for 5 minutes through a colander.
Then I put the curds into my mold and pressed the curds at 10 lbs for 30 minutes then flip and 15 lbs for 8 hrs. After which I put the cheese into a salt water brine for 8 hours.
Now it is sitting in my cheese fridge for aging until my parents get here at the beginning of July. The cheese looks a lot better then the other two times I have made Jarlsberg. Lets all hope I get some eye formation.
Look for a blog around the 4th of July, where I will report on this cheese as well as the Manchego.