Ibores

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Ingredients

• 86 pounds Whole Milk (10 gallons)
• .4 grams MA4000 Mesophillic Culture
• 1.5 teaspoons Double Strength Vegetable Rennet
• Saturated Brine

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

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