I've been reading a lot about making cheese (thanks to google) and finally did it for the first time. Now, I am not sure what exactly I made, but I've seen it referred to as a "basic hard cheese".
1 Gallon water
6 cups dehydrated low fat milk
1 pint heavy whipping cream
1/8th cup of cultured buttermilk
Held at 86 degrees for about an hour
Held at 86 degrees for 4 hours
Cut the curd, raised temp to 102 degrees for one hour
Drained the whey, dried the curd, salted it slightly and mixed it in, and then pressed it in a home made cheese press for a few hours at a time, flipping it to press out as much liquid as possible.
Pressed it for 24 hours (refrigerated) and then salted the outside of it with damp fine sea salt, and let it sit and "crust" in the refrigerator for 3 days. I then waxed it.
So it's been in there for about 2 weeks now. Question is, will it rot, and how soon is that likely to happen?
Should I let it age for a few weeks or more than a month?
What type of cheese did I make? Is it just a mystery cheese because of my buttermilk starter?
I just did a 2nd batch, and have not waxed it yet. I am trying to resist the urge to eat it tonight.
Any advice appreciated.
Now that I've made my first two pounds of cheese, I will probably order a good starter, additives, press, and a few other things from a cheese making supply.