Difference between revisions of "Ibores"
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===Ingredients=== | ===Ingredients=== | ||
*86 pounds Whole Milk (10 gallons) | *86 pounds Whole Milk (10 gallons) | ||
| Line 13: | Line 4: | ||
*1.5 teaspoons Double Strength Vegetable Rennet | *1.5 teaspoons Double Strength Vegetable Rennet | ||
*Saturated Brine | *Saturated Brine | ||
| + | *Olive Oil | ||
| + | *Smoked Paprika | ||
==Process== | ==Process== | ||
| Line 22: | Line 15: | ||
#Dilute rennet in 1 cup of cold water | #Dilute rennet in 1 cup of cold water | ||
#Stir Rennet into milk for one minute, slowly | #Stir Rennet into milk for one minute, slowly | ||
| − | #Let set for 45 minutes | + | #Let set for 45 minutes (DO NOT STIR DURING THIS TIME) |
| + | |||
| + | ===Cutting and Cooking=== | ||
#Cut Curd into 1/2 inch grid, let rest 5 minutes | #Cut Curd into 1/2 inch grid, let rest 5 minutes | ||
#Slowly raise temperature to 102°F and stir for 30 minutes | #Slowly raise temperature to 102°F and stir for 30 minutes | ||
#Let curds settle for 10 minutes | #Let curds settle for 10 minutes | ||
| + | |||
| + | ===Molding and Pressing=== | ||
| + | #Put into clean molds with plyban cheesecloth | ||
| + | #Press at 20 pounds of pressure for 15 minutes | ||
| + | #Remove from press, flip and redress (Flip in molds, and flip molds on press) | ||
| + | #Press at 30 pounds of pressure for 30 minutes | ||
| + | #Remove from press, flip and redress | ||
| + | #Press at 50 pounds of pressure overnight (18-24 hours) | ||
| + | |||
| + | ===Brining=== | ||
| + | #Remove wheels from press and cheesecloth | ||
| + | #Weigh wheels and get average weight | ||
| + | #Put into saturated brine for 3 hours per pound (8lb wheels = 24 hours) | ||
| + | #Remove and put into cave | ||
| + | |||
| + | |||
| + | ===Affinage=== | ||
| + | #After 10-14 days, rub with slurry of olive oil and paprika | ||
| + | #Repeat as needed to control mold growth | ||
| + | #Cut after 60-90 days | ||
Latest revision as of 10:30, 5 March 2025
Contents
Ingredients
- 86 pounds Whole Milk (10 gallons)
- .4 grams MA4000 Mesophillic Culture
- 1.5 teaspoons Double Strength Vegetable Rennet
- Saturated Brine
- Olive Oil
- Smoked Paprika
Process
Ripening and Coagulation
- Heat Milk to 90°F, slowly
- Sprinkle culture over the top, let hydrate one minute
- Stir for one minute
- Let milk ripen for 30 minutes
- Dilute rennet in 1 cup of cold water
- Stir Rennet into milk for one minute, slowly
- Let set for 45 minutes (DO NOT STIR DURING THIS TIME)
Cutting and Cooking
- Cut Curd into 1/2 inch grid, let rest 5 minutes
- Slowly raise temperature to 102°F and stir for 30 minutes
- Let curds settle for 10 minutes
Molding and Pressing
- Put into clean molds with plyban cheesecloth
- Press at 20 pounds of pressure for 15 minutes
- Remove from press, flip and redress (Flip in molds, and flip molds on press)
- Press at 30 pounds of pressure for 30 minutes
- Remove from press, flip and redress
- Press at 50 pounds of pressure overnight (18-24 hours)
Brining
- Remove wheels from press and cheesecloth
- Weigh wheels and get average weight
- Put into saturated brine for 3 hours per pound (8lb wheels = 24 hours)
- Remove and put into cave
Affinage
- After 10-14 days, rub with slurry of olive oil and paprika
- Repeat as needed to control mold growth
- Cut after 60-90 days
