Washed curd cheese

• 4 Gal. whole milk
• 1/2 pint heavy cream
• Mesophillic c100, 2 units
• 1 tsp CaCl2
• 1/2 tsp rennet
• 45 gr NaCl

• 77 degrees stir in culture.
• Raise temp to 95, ripen 45 min

• Rennet at pH6.4, rcf 3x, 35min rest.

• Cut 2 cm, rest 8 min

• Stir to pH6.2 85 min

• Stir slowly

• Settle

• Drain to 2cm from curd

• Add back 2 gal 67 degree water to reduce temp to 87 deg. and pH6.0

• At 20 min and pH 5.9 drain completely.

• Salt curds then hoop, stacking molds and adding a little pressure.

• About 2hrs and pH 5.6 unmold

• Let dry a couple of days, flipping

• Wax and rest for 2 months.