http://wiki.jacobsprings.com/RAWiki/api.php?action=feedcontributions&feedformat=atom&user=Greg 2026-09-18T23:47:11Z User contributions MediaWiki 1.24.1 http://wiki.jacobsprings.com/RAWiki/index.php?title=Ibores&diff=120806 2025-03-05T16:30:39Z

<p>Greg: </p> <hr /> <div>===Ingredients===<br /> *86 pounds Whole Milk (10 gallons)<br /> *.4 grams MA4000 Mesophillic Culture<br /> *1.5 teaspoons Double Strength Vegetable Rennet<br /> *Saturated Brine<br /> *Olive Oil<br /> *Smoked Paprika<br /> <br /> ==Process==<br /> ===Ripening and Coagulation===<br /> #Heat Milk to 90°F, slowly<br /> #Sprinkle culture over the top, let hydrate one minute<br /> #Stir for one minute<br /> #Let milk ripen for 30 minutes<br /> #Dilute rennet in 1 cup of cold water<br /> #Stir Rennet into milk for one minute, slowly<br /> #Let set for 45 minutes (DO NOT STIR DURING THIS TIME)<br /> <br /> ===Cutting and Cooking===<br /> #Cut Curd into 1/2 inch grid, let rest 5 minutes<br /> #Slowly raise temperature to 102°F and stir for 30 minutes<br /> #Let curds settle for 10 minutes<br /> <br /> ===Molding and Pressing===<br /> #Put into clean molds with plyban cheesecloth<br /> #Press at 20 pounds of pressure for 15 minutes<br /> #Remove from press, flip and redress (Flip in molds, and flip molds on press)<br /> #Press at 30 pounds of pressure for 30 minutes<br /> #Remove from press, flip and redress<br /> #Press at 50 pounds of pressure overnight (18-24 hours)<br /> <br /> ===Brining===<br /> #Remove wheels from press and cheesecloth<br /> #Weigh wheels and get average weight<br /> #Put into saturated brine for 3 hours per pound (8lb wheels = 24 hours)<br /> #Remove and put into cave<br /> <br /> <br /> ===Affinage===<br /> #After 10-14 days, rub with slurry of olive oil and paprika<br /> #Repeat as needed to control mold growth<br /> #Cut after 60-90 days</div>

Greg http://wiki.jacobsprings.com/RAWiki/index.php?title=Ibores&diff=120805 2025-03-04T00:11:46Z

<p>Greg: </p> <hr /> <div>===Ingredients===<br /> *86 pounds Whole Milk (10 gallons)<br /> *.4 grams MA4000 Mesophillic Culture<br /> *1.5 teaspoons Double Strength Vegetable Rennet<br /> *Saturated Brine<br /> *Olive Oil<br /> *Smoked Paprika<br /> <br /> ==Process==<br /> ===Ripening and Coagulation===<br /> #Heat Milk to 90°F, slowly<br /> #Sprinkle culture over the top, let hydrate one minute<br /> #Stir for one minute<br /> #Let milk ripen for 30 minutes<br /> #Dilute rennet in 1 cup of cold water<br /> #Stir Rennet into milk for one minute, slowly<br /> #Let set for 45 minutes<br /> <br /> ===Cutting and Cooking===<br /> #Cut Curd into 1/2 inch grid, let rest 5 minutes<br /> #Slowly raise temperature to 102°F and stir for 30 minutes<br /> #Let curds settle for 10 minutes<br /> <br /> ===Molding and Pressing===<br /> #Put into clean molds with plyban cheesecloth<br /> #Press at 20 pounds of pressure for 15 minutes<br /> #Remove from press, flip and redress<br /> #Press at 30 pounds of pressure for 30 minutes<br /> #Remove from press, flip and redress<br /> #Press at 50 pounds of pressure overnight (18-24 hours)<br /> <br /> ===Brining===<br /> #Remove wheels from press and cheesecloth<br /> #Weigh wheels and get average weight<br /> #Put into saturated brine for 3 hours per pound (8lb wheels = 24 hours)<br /> #Remove and put into cave<br /> <br /> <br /> ===Affinage===<br /> #After 10-14 days, rub with slurry of olive oil and salt<br /> #Repeat as needed to control mold growth<br /> #Cut after 60-90 days</div>

Greg http://wiki.jacobsprings.com/RAWiki/index.php?title=Ibores&diff=120804 2025-03-04T00:11:21Z

<p>Greg: </p> <hr /> <div>==heading==<br /> ===heading===<br /> <br /> *thing 1<br /> *thing 2<br /> <br /> #item<br /> #iten<br /> <br /> ===Ingredients===<br /> *86 pounds Whole Milk (10 gallons)<br /> *.4 grams MA4000 Mesophillic Culture<br /> *1.5 teaspoons Double Strength Vegetable Rennet<br /> *Saturated Brine<br /> *Olive Oil<br /> *Smoked Paprika<br /> <br /> ==Process==<br /> ===Ripening and Coagulation===<br /> #Heat Milk to 90°F, slowly<br /> #Sprinkle culture over the top, let hydrate one minute<br /> #Stir for one minute<br /> #Let milk ripen for 30 minutes<br /> #Dilute rennet in 1 cup of cold water<br /> #Stir Rennet into milk for one minute, slowly<br /> #Let set for 45 minutes<br /> <br /> ===Cutting and Cooking===<br /> #Cut Curd into 1/2 inch grid, let rest 5 minutes<br /> #Slowly raise temperature to 102°F and stir for 30 minutes<br /> #Let curds settle for 10 minutes<br /> <br /> ===Molding and Pressing===<br /> #Put into clean molds with plyban cheesecloth<br /> #Press at 20 pounds of pressure for 15 minutes<br /> #Remove from press, flip and redress<br /> #Press at 30 pounds of pressure for 30 minutes<br /> #Remove from press, flip and redress<br /> #Press at 50 pounds of pressure overnight (18-24 hours)<br /> <br /> ===Brining===<br /> #Remove wheels from press and cheesecloth<br /> #Weigh wheels and get average weight<br /> #Put into saturated brine for 3 hours per pound (8lb wheels = 24 hours)<br /> #Remove and put into cave<br /> <br /> <br /> ===Affinage===<br /> #After 10-14 days, rub with slurry of olive oil and salt<br /> #Repeat as needed to control mold growth<br /> #Cut after 60-90 days</div>

Greg http://wiki.jacobsprings.com/RAWiki/index.php?title=Ibores&diff=120803 2025-03-04T00:04:31Z

<p>Greg: </p> <hr /> <div>==heading==<br /> ===heading===<br /> <br /> *thing 1<br /> *thing 2<br /> <br /> #item<br /> #iten<br /> <br /> ===Ingredients===<br /> *86 pounds Whole Milk (10 gallons)<br /> *.4 grams MA4000 Mesophillic Culture<br /> *1.5 teaspoons Double Strength Vegetable Rennet<br /> *Saturated Brine<br /> <br /> ==Process==<br /> ===Ripening and Coagulation===<br /> #Heat Milk to 90°F, slowly<br /> #Sprinkle culture over the top, let hydrate one minute<br /> #Stir for one minute<br /> #Let milk ripen for 30 minutes<br /> #Dilute rennet in 1 cup of cold water<br /> #Stir Rennet into milk for one minute, slowly<br /> #Let set for 45 minutes<br /> <br /> ===Cutting and Cooking===<br /> #Cut Curd into 1/2 inch grid, let rest 5 minutes<br /> #Slowly raise temperature to 102°F and stir for 30 minutes<br /> #Let curds settle for 10 minutes<br /> <br /> ===Molding and Pressing===</div>

Greg http://wiki.jacobsprings.com/RAWiki/index.php?title=Ibores&diff=120802 2025-03-04T00:03:28Z

<p>Greg: </p> <hr /> <div>==heading==<br /> ===heading===<br /> <br /> *thing 1<br /> *thing 2<br /> <br /> #item<br /> #iten<br /> <br /> ===Ingredients===<br /> *86 pounds Whole Milk (10 gallons)<br /> *.4 grams MA4000 Mesophillic Culture<br /> *1.5 teaspoons Double Strength Vegetable Rennet<br /> *Saturated Brine<br /> <br /> ==Process==<br /> ===Ripening and Coagulation===<br /> #Heat Milk to 90°F, slowly<br /> #Sprinkle culture over the top, let hydrate one minute<br /> #Stir for one minute<br /> #Let milk ripen for 30 minutes<br /> #Dilute rennet in 1 cup of cold water<br /> #Stir Rennet into milk for one minute, slowly<br /> #Let set for 45 minutes<br /> #Cut Curd into 1/2 inch grid, let rest 5 minutes<br /> #Slowly raise temperature to 102°F and stir for 30 minutes<br /> #Let curds settle for 10 minutes</div>

Greg http://wiki.jacobsprings.com/RAWiki/index.php?title=Ibores&diff=120801 2025-03-04T00:02:43Z

<p>Greg: </p> <hr /> <div>==heading==<br /> ===heading===<br /> <br /> *thing 1<br /> *thing 2<br /> <br /> #item<br /> #iten<br /> <br /> ===Ingredients===<br /> *86 pounds Whole Milk (10 gallons)<br /> *.4 grams MA4000 Mesophillic Culture<br /> *1.5 teaspoons Double Strength Vegetable Rennet<br /> *Saturated Brine<br /> <br /> ===Process===<br /> #Heat Milk to 90°F, slowly<br /> #Sprinkle culture over the top, let hydrate one minute<br /> #Stir for one minute<br /> #Let milk ripen for 30 minutes<br /> #Dilute rennet in 1 cup of cold water<br /> #Stir Rennet into milk for one minute, slowly<br /> #Let set for 45 minutes<br /> #Cut Curd into 1/2 inch grid, let rest 5 minutes<br /> #Slowly raise temperature to 102°F and stir for 30 minutes<br /> #Let curds settle for 10 minutes</div>

Greg http://wiki.jacobsprings.com/RAWiki/index.php?title=Ibores&diff=120800 2025-03-04T00:00:49Z

<p>Greg: </p> <hr /> <div>==heading==<br /> ===heading===<br /> <br /> *thing 1<br /> *thing 2<br /> <br /> #item<br /> #iten<br /> <br /> ===Ingredients===<br /> *86 pounds Whole Milk (10 gallons)<br /> *.4 grams MA4000 Mesophillic Culture<br /> *1.5 teaspoons Double Strength Vegetable Rennet<br /> *Saturated Brine<br /> <br /> ===Process===<br /> #Heat Milk to 90°F, slowly<br /> #Sprinkle culture over the top, let hydrate one minute<br /> #Stir for one minute<br /> #Let milk ripen for 30 minutes<br /> #Dilute rennet in 1 cup of cold water<br /> #Stir Rennet into milk for one minute, slowly<br /> #Let set for 45 minutes</div>

Greg http://wiki.jacobsprings.com/RAWiki/index.php?title=Ibores&diff=120799 2025-03-03T23:59:47Z

<p>Greg: </p> <hr /> <div>==heading==<br /> ===heading===<br /> <br /> *thing 1<br /> *thing 2<br /> <br /> #item<br /> #iten<br /> <br /> ===Ingredients===<br /> *86 pounds Whole Milk (10 gallons)<br /> *.4 grams MA4000 Mesophillic Culture<br /> *1.5 teaspoons Double Strength Vegetable Rennet<br /> *Saturated Brine<br /> <br /> ===Process===<br /> #Heat Milk to 90°F, slowly<br /> #Sprinkle Culture over the top, let hydrate one minute<br /> #Stir for one minute<br /> #Let milk ripen for 30 minutes</div>

Greg http://wiki.jacobsprings.com/RAWiki/index.php?title=Ibores&diff=120798 2025-03-03T23:59:38Z

<p>Greg: </p> <hr /> <div>==heading==<br /> ===heading===<br /> <br /> *thing 1<br /> *thing 2<br /> <br /> #item<br /> #iten<br /> <br /> ===Ingredients===<br /> *86 pounds Whole Milk (10 gallons)<br /> *.4 grams MA4000 Mesophillic Culture<br /> *1.5 teaspoons Double Strength Vegetable Rennet<br /> *Saturated Brine<br /> <br /> ===Process===<br /> #Heat Milk to 90°F, slowly<br /> <br /> #Sprinkle Culture over the top, let hydrate one minute<br /> <br /> #Stir for one minute<br /> <br /> #Let milk ripen for 30 minutes</div>

Greg http://wiki.jacobsprings.com/RAWiki/index.php?title=Ibores&diff=120797 2025-03-03T23:59:21Z

<p>Greg: </p> <hr /> <div>==heading==<br /> ===heading===<br /> <br /> *thing 1<br /> *thing 2<br /> <br /> #item<br /> #iten<br /> <br /> ===Ingredients===<br /> *86 pounds Whole Milk (10 gallons)<br /> *.4 grams MA4000 Mesophillic Culture<br /> *1.5 teaspoons Double Strength Vegetable Rennet<br /> *Saturated Brine<br /> <br /> ===Process===<br /> *Heat Milk to 90°F, slowly<br /> *Sprinkle Culture over the top, let hydrate one minute<br /> *Stir for one minute<br /> *Let milk ripen for 30 minutes</div>

Greg http://wiki.jacobsprings.com/RAWiki/index.php?title=Ibores&diff=120796 2025-03-03T23:57:49Z

<p>Greg: </p> <hr /> <div>==heading==<br /> ===heading===<br /> <br /> *thing 1<br /> *thing 2<br /> <br /> #item<br /> #iten<br /> <br /> ===Ingredients===<br /> *86 pounds Whole Milk (10 gallons)<br /> *.4 grams MA4000 Mesophillic Culture<br /> *1.5 teaspoons Double Strength Vegetable Rennet<br /> *Saturated Brine</div>

Greg http://wiki.jacobsprings.com/RAWiki/index.php?title=Ibores&diff=120795 2025-03-03T23:57:12Z

<p>Greg: </p> <hr /> <div>==heading==<br /> ===heading===<br /> <br /> *thing 1<br /> *thing 2<br /> <br /> #item<br /> #iten<br /> <br /> ==Ingredients==<br /> *86 pounds Whole Milk (10 gallons)<br /> *.4 grams MA4000 Mesophillic Culture<br /> *1.5 teaspoons Double Strength Vegetable Rennet</div>

Greg http://wiki.jacobsprings.com/RAWiki/index.php?title=Ibores&diff=120794 2025-03-03T23:56:06Z

<p>Greg: /* heading */</p> <hr /> <div>==heading==<br /> ===heading===<br /> <br /> *thing 1<br /> *thing 2<br /> <br /> #item<br /> #iten<br /> <br /> ==Ingredients==<br /> *86 pounds Whole Milk (10 gallons)</div>

Greg