#dryhollowhomestead #homestead #cheesemaking #rawmilkcheese #clabber
Make a Cotswold cheese with me. I use raw milk for this cheese, but you can use store bought milk just not ultra pasteurized. for this, I used clabber culture to ripen but you can also just use a mesophilic culture.
Here is the recipe
Cotswold
5 gallons milk
1 tsp meso culture or 1 1/4 cup clabber8-10
1 tsp calcium chloride ( optional if you are using raw milk) diluted in 1/4 cup of water
1 tsp rennet diluted in a 1/4 cup of water
5 Tablespoon salt
seasonings: Chives 1 tsp per gallon, dried onions 1 tsp per gallon and granulated garlic 1/4tsp per gallon
Directions:
heat milk to 90°F
add culture ( meso backsplash whey or clabber) stir to incorporate
ripen 45 minutes
add calcium chloride if using
add rennet and stir gently
allow to sit 45 minutes
check for a clean break
wisk curds and allow them to heal for 5 minutes
stir for 20 minutes off heat
stir 35 minutes heating to 104°F taking the whole time to reach temperature
drain of whey
add herbs and salt, break curds up into walnut size
place inside a cloth lined mold
press with medium pressure for 45 minutes
flip and press with medium pressure 45 more minutes
flip and press on firm pressure overnight
air dry 1-3 days
vacuum seal
age 1-3 months
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