Artisan Cheese Kit Instructions
24
minutes, stirring gently and frequently.
Once you have reached the target
temperature, keep the curds at this
temperature for a further 20 minutes.
Keep stirring occasionally to stop the
curds from matting.
STEP 3:
WASHING THE CURDS
.
Pour off the whey to the level of the curds.
.
Begin slowly adding the cool water to the
curds, while stirring until the temperature
reaches 27°C (81°F).
.
Keep the curds at this temperature for a
further 10 minutes and stir frequently to
keep the curds from matting.
STEP 4:
DRAINING AND PRESSING THE CURDS
.
Scoop the curds into a cheese cloth
lined colander and allow to drain for
10 minutes.
.
After 10 minutes, place the curds in a
bowl and blend the salt through the
curds with clean, sterile hands.
.
Line the mould part of the cheese press
with a cheese cloth.
.
Scoop the curds into the cheese cloth
lined pressing mould.
.
Press the cheese at 10 kg (22 lb) for 30
minutes (see p.5).
.
Remove the cheese from the press,
flip and redress in the cheese cloth
before pressing again at 10 kg (22 lb)
for 30 minutes.
.
Remove, flip, redress and press again at
15 kg (33 lb) for 30 minutes.
.
Remove, flip, redress and press again at
20 kg (44 lb) for 12 hours.
STEP 5:
MATURING THE CHEESE
.
After 12 hours, remove the cheese from the
press and place on a sterilised cheese mat.
.
Air dry at 10 - 13°C (50 - 55°F) until the
cheese is dry to touch. Keep the cheese
covered with a mesh food cover and turn
every 4 hours for the first few days, then
once daily, to prevent moisture from
collecting at the bottom during this time.
.
Once the cheese is dry to touch, it is ready
for waxing (see p.6).
.
Once waxed, age the cheese for 2 – 3
months at approx 10°C (50°F).
