Cornish Yarg — nettle-wrapped home style
Cornish Yarg — nettle-wrapped home style adapted to a 10 L batch. 10 L milk. Shared calculations and pH notes.
- Milk
- 10 L milk
- Make
- about 1–2 days
- Salt at
- before moulding
- Affinage
- about 6 weeks; cave settings assumed
Ingredients
- Whole milkPasteurised, not UHT
- 10 L
- Mesophilic starter
- 0.329 tsp
- Calcium chlorideSource concentration unspecified
- 0.822 mL
- Rennet, 200 IMCU/mLSource liquid strength assumed 200
- 4.11 mL
- Cheese saltPlus surface salting; source does not specify amount
- 2.63 tbsp
- Young nettle leavesBlanch before applying
- enough to wrap
- Cheese brineSource does not specify concentration
- enough to immerse
| Stage | Time | °C | pH | Do | Notes |
|---|---|---|---|---|---|
| Milk | |||||
| Pasteurise | Skip for this cheese | Use already-pasteurised milk; this heating stage is skipped. | |||
| Culture | 2–5 min | 32 | ≈6.6predicted, milk | Add diluted calcium chloride; sprinkle culture, rehydrate 2 min and stir gently. | |
| Ripen | 30 min | 32 | ≈6.6predicted, milk | Cover and ripen, maintaining temperature. | |
| Rennet | 40 min or clean break | 32 | ≈6.4predicted, curd | Dilute rennet just before use; stir up/down 30 s, still milk and cover. | |
| Curd | |||||
| Cut and rest | 0 min rest | 32 | ≈6.4predicted, curd | Cut to 6 mm cubes; allow cut faces to heal without stirring. | |
| Scald | 10 min +40 min | 32.5 | ≈6.1predicted, curd | Raise 32→33 °C 10 min; stir gently and frequently 40 min. | |
| Pitch | 5 min | 33 | ≈6.1predicted, curd | Rest curds. | |
| Stir | Skip for this cheese | ||||
| Shape | |||||
| Drain and form | 10 min | 33 | ≈6.0predicted, curd | Drain into cloth-lined colander; slice 25 mm slabs, stack/turn several times. | |
| Mill | 5 min | 30 | ≈6.0predicted, curd | Break to thumbnail-size pieces. | |
| Salt | mix | 30 | ≈6.0predicted, curd | Mix the listed salt into curds. | |
| Press | about 16.7 h / closure | 22 | ≈5.1predicted, curd | Pack mould. Press 5× wheel weight 10 min, turn and salt faces; 5×10 min, turn/salt; 7.5×20 min; 7.5×16 h. | Source 1 kg mould uses 5 kg and 7.5 kg loads. Surface salt dose absent. |
| Brine and wrap | 18 h brine; 2 days dry | 12 | ≈5.1predicted, curd | After pressing air-dry 3–4 days, brine about 18 h, then dry 2 days. Wrap with young blanched nettles. | Source brine concentration/temperature omitted; do not infer a universal 18 h brine for a resized wheel. |
| Cave | |||||
| Affinage | about 6 weeks | 12 | ≈5.1make-end baseline; recheck during aging | Mature the nettle-wrapped cheese for about 6 weeks, turning regularly. | Turn regularly; nettle-wrapped rind develops. Source omits cave settings; 12 °C/90% RH are house assumptions. |
Source and cheese-specific notes
British Territorials Recipes.txt — Cornish Yarg — nettle-wrapped home style
Source method includes salt in curd, surface salt and 18 h brining. Combined salt uptake depends on wheel dimensions/brine; measure and log rather than treating all amounts as universal.
≈ 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.