Today was another family outing to the dairy farm and the youngest was keen to get to know the young Jersey bull a lot better by poking and pulling ears of the young future stud.
After having a good look to see if there were any buffalo around, as it was my intention to make some Mozzarella, I had to settle on Jersey milk after all.
We came home with some beautiful fresh full cream Jersey milk, of which I converted the bulk into some fine Brie and Mozzarella. The rest of the milk I put into my home made Separator to collect the rich and yellow cream tomorrow for our week’s supply. Tonight after supper I am converting the whey into Ricotta. We had a delightful antipasto of INSALATA CAPRESE, with fresh home made Mozzarella, fresh ripe tomato, fresh basil, olive oil and pepper, with fresh home made bread to clean out the plate.
Heat 10 Liters milk to 33 C and wait until the pH is 6.8. Ad 100 g of thermophyllic mother starter and mix well. Ad 3 g lipase and stir very well. For Jersey milk, top stir for another minute. Cover and ripen at 33 C for 30 minutes. Ad 4 ml rennet and stir with a up and down motion for one minute.. Cover and let is set at 33 C for 90 minutes, or until the milk has set into a soft curd. Once set it will have the texture of a soft yogurt. Gently cut the curd into 6 mm blocks and let it set undisturbed for 20 minutes. The whey will float to the top and the pH should now be 6.5, if it is not, wait a bit longer. Slowly heat the curd t0 38C , increase heat by 2 degrees every 5 minutes. Let it rest for 5 minutes. Drain the whey from the curds (save the whey for Ricotta) Fill a large pot with water (double cooker) and heat water to 40C. Now place the curd pot into the water pot and keep it at 40 C for three hours so the curds can acidify. Every half hour, drain off the whey and flip over the curds. At the end of the three hours check that the pH is 5.2 – 5.3, if not, wait some more. Now put the curd mass on a draining board and cut the curds in 10 mm sizes. Once cut up and drained, put the curds into a stainless steel bowl and cover with water at 78 C. Using two wood spoons, work the curd together and form it into balls. The surface will now become glossy and stretchy. when gently pulled. Continue to work the curd mass until blisters start forming on the surface. When the ph is 5.3 or less, put the cheese into a bowl with cool water to become firm. Make a brine with 5 Liters of water, 1 Kg cheese salt and 20 g Calcium Chloride and submerge the cheese for one hour. It can either be eaten fresh or stored for later use to make delicious pizza.