Tomme

• 24 Gallons Milk
• Warm to 91F
• Add Culture
  • 3/16 tsp TA61
  • 3/8 Tsp MA11 omitted first time
• Ripen for 45 min
• add 6.75 tsp liquid rennet for 12-18 minutes
• Cut to small cubes - big kernel corn sized
• Let rest for 2-5 min and stir for 10 minutes
• Begin raising Temp to 98F over 30 min while stirring gently