Difference between revisions of "Ibores"

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==heading==
 
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===heading===
 
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*thing 1
 
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*thing 2
 
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#item
 
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#iten
 
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===Ingredients===
 
===Ingredients===
 
*86 pounds Whole Milk (10 gallons)
 
*86 pounds Whole Milk (10 gallons)
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*1.5 teaspoons Double Strength Vegetable Rennet
 
*1.5 teaspoons Double Strength Vegetable Rennet
 
*Saturated Brine
 
*Saturated Brine
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*Olive Oil
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*Smoked Paprika
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==Process==
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===Ripening and Coagulation===
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#Heat Milk to 90°F, slowly
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#Sprinkle culture over the top, let hydrate one minute
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#Stir for one minute
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#Let milk ripen for 30 minutes
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#Dilute rennet in 1 cup of cold water
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#Stir Rennet into milk for one minute, slowly
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#Let set for 45 minutes (DO NOT STIR DURING THIS TIME)
 +
 +
===Cutting and Cooking===
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#Cut Curd into 1/2 inch grid, let rest 5 minutes
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#Slowly raise temperature to 102°F and stir for 30 minutes
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#Let curds settle for 10 minutes
 +
 +
===Molding and Pressing===
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#Put into clean molds with plyban cheesecloth
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#Press at 20 pounds of pressure for 15 minutes
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#Remove from press, flip and redress (Flip in molds, and flip molds on press)
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#Press at 30 pounds of pressure for 30 minutes
 +
#Remove from press, flip and redress
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#Press at 50 pounds of pressure overnight (18-24 hours)
 +
 +
===Brining===
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#Remove wheels from press and cheesecloth
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#Weigh wheels and get average weight
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#Put into saturated brine for 3 hours per pound (8lb wheels = 24 hours)
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#Remove and put into cave
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 +
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===Affinage===
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#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

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

  1. Heat Milk to 90°F, slowly
  2. Sprinkle culture over the top, let hydrate one minute
  3. Stir for one minute
  4. Let milk ripen for 30 minutes
  5. Dilute rennet in 1 cup of cold water
  6. Stir Rennet into milk for one minute, slowly
  7. Let set for 45 minutes (DO NOT STIR DURING THIS TIME)

Cutting and Cooking

  1. Cut Curd into 1/2 inch grid, let rest 5 minutes
  2. Slowly raise temperature to 102°F and stir for 30 minutes
  3. Let curds settle for 10 minutes

Molding and Pressing

  1. Put into clean molds with plyban cheesecloth
  2. Press at 20 pounds of pressure for 15 minutes
  3. Remove from press, flip and redress (Flip in molds, and flip molds on press)
  4. Press at 30 pounds of pressure for 30 minutes
  5. Remove from press, flip and redress
  6. Press at 50 pounds of pressure overnight (18-24 hours)

Brining

  1. Remove wheels from press and cheesecloth
  2. Weigh wheels and get average weight
  3. Put into saturated brine for 3 hours per pound (8lb wheels = 24 hours)
  4. Remove and put into cave


Affinage

  1. After 10-14 days, rub with slurry of olive oil and paprika
  2. Repeat as needed to control mold growth
  3. Cut after 60-90 days
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