[Cheese] Cheese test

[Brian]

Howdy folks.
> Back on Jan 17th I made what I thought would be a "Dubliner" wannabe.
> Well, it ain't Dubliner.
> Here is the recipe:
>
>
> DUBLINER WANNABE 1/17/06
>
> 2 gallons low fat milk
>
> ½ gallon of "Milkman" low fat milk = 3 qts
>
> ¼ tsp. Mesophilic starter A
>
> 1 1/8 tsp. Liquid rennet diluted in ¼ cup cool non chlorinated water
>
> ¼ tsp. Calcium chloride
>
>  1.. Heat the milk to 86F, add starter and calcium chloride. Cover and let
> ripen for 45 minutes.
>  2.. Heat up to 90F, add rennet, stirring in an up and down motion for 1
> minute, let set for 45 minutes.
>  3.. Cut the curds into ½ inch cubes.
>  4.. Put curd pot in a sink full of 116F water. Stir a little and keep the
> pot in the sink for 50 minutes.
>  5.. Drain off whey using a ladle and pour curds into a cheesecloth lined
> colander. Place colander in a large bowl and cover for 15 minutes.
>  6.. Place curds on cheese board and cut into 3 inch slabs.
>  7.. Place slabs in pot sitting in a sink full of 100F water, cover and
> rotate curds every 15 minnutes for 1 hour. Drain whey as you rotate.
>  8.. Mill to ¾ inch pieces, rotate in pot every 10 minutes and drain whey.
>  9.. Mill smaller if possible, drain and set 10 minutes.
>  10.. Drain again and add 3 tbls. Salt. Mix with your hands. Put into a
> cheesecloth lined mold and press at 20 lbs for 15 minutes.
>  11.. Remove cheese, flip and re-dress and press at 40 lbs for 12 hours,
> then 24 hours at 50 lbs.
> Note: Seems crumbly. Too much draining?
>
> I cut a small wedge out tonight and although it started to taste like a
> mild cheddar, it had a sour, almost sour cream taste in the end.
>
> I will probably use this for some cheese sauces etc..  Not good by itself 
> at this point.
>
> Any thoughts????
>
>
>
> Brian