Overnight chèvre-style — cow milk

Slow lactic-set cow-milk cheese; fromage-blanc style rather than true goat chèvre. 10 L milk. Shared calculations and pH notes.

Milk: 10 L milk
Make: 15 h set +6–12 h drain
Salt at: after lactic drain
Affinage: 24 h,4°C

Ingredients

Whole cow milkPasteurised, not UHT: 10 L
XPL-1 DVI culture0.347 tsp based explicit 0.62 mL per 3.6 L; no powder mass conversion: 1.722 mL powder
Liquid rennet,200 IMCU/mLSource 0.62 mLper 3.6 L; single-strength assumed 200: 1.722 mL
Cool non-chlorinated waterFor rennet dilution: 167 mL
Cheese saltSource volume only; weigh actual salt if desired, no density assumed: 19.17 mL
Lamb lipaseSource 1/16 tsp per 3.6 L: 0.174 tsp

Stage	Time	°C	pH	Do	Notes
Milk
Pasteurise				Skip for this cheese	Use already-pasteurised milk; this heating stage is skipped.
Culture	rehydrate and stir	22	6.5source target, milk	Warm milk gently 22°C. SprinkleXPL-1, let rehydrate; stir top/bottom 1 min. Add lipase after rehydration.	Source lists lipase without addition step; addition here is an explicit practical placement.
Rennet	about 15 h	22	4.7source target, curd; act on measurement	Dilute rennet in 167 mL cool water; stir up/down 1 min, stop movement and cover. Leave 22°C overnight until soft mass separates whey.	Source gate 4.6–4.8, approximately 18:00→09:00.
Ripen				Skip for this cheese
Curd
Cut and rest				Skip for this cheese
Stir				Skip for this cheese
Scald				Skip for this cheese
Pitch				Skip for this cheese
Shape
Drain and form	6–12 h	22	4.55source target, curd; act on measurement	Gently ladle uncut curd into cloth-lined colander or hanging bag. Drain at cool room temperature until texture and curd pH are right.	22°C representative; monitor actual room temperature. Source pre-salt 4.5–4.6.
Salt	mix thoroughly	22	≈4.5predicted, curd	Unwrap into a bowl; mix in 19.17 mL cheese salt, adjusting to taste.
Final form	pack or shape	22	≈4.5predicted, curd	Pack into small moulds or shape logs/rounds; refrigerate.
Mill				Skip for this cheese
Press				Skip for this cheese
Cave
Affinage	24 h cold rest	4	4.5source target, curd	Refrigerate 4°C; ready immediately, better after 24 h.	Source final 4.4–4.6.

Source and cheese-specific notes

International Cheese Regulars Recipes.txt — Overnight chèvre-style — cow milk

Source scaling table is internally inconsistent with its 3.6 L base dose, so this sheet scales the explicit 0.62 mL culture and 0.62 mL rennet by 10/3.6, not the table.

XPL-1 is described as mixed mesophilic plusS.thermophilus and moderate/slow at 22°C. Alternative mesophilic/aroma cultures change acidification kinetics.

≈ marks an illustrative prediction. Source targets and recorded readings are labelled separately; recorded readings are historical context, not targets for a new batch. Use a calibrated meter and the correct sample medium. Read the shared method and assumptions.