Edirne Peyniri

Pressed mixed-milk white cheese with dry salting and cold brine maturation. 10 L milk. Shared calculations and pH notes.

Milk: 10 L milk
Make: 2–3 days + brining
Salt at: after pressing
Affinage: 3–6 months, 3–6 °C

Ingredients

Already-pasteurised milk blend10 L total; no UHT milk: 4.444 L cow +2.963 L
sheep +2.593 L goat
Calcium chloride, 30% solutionDilute separately in cool non-chlorinated water: 3.70 mL
MA11 mesophilic starterSource uses one packet per 13.5 L; check product label for actual 10 L dose: 0.741 source packet
Liquid animal rennet, 200 IMCU/mL489 IMCU total; dilute 1:10 immediately before use: 2.44 mL
Cheese saltSource approximate 30–35 g for 13.5 L; weigh curd instead: 20–25 g/kg curd
Initial brineSource hydrometer specification; prepare/verify at the instrument calibration temperature: 15–16°Bé
Maturation brineSource strength; concentration w/w assumed, not a validated safety limit: 5% NaCl

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	30	≈6.6predicted, milk	Warm milk gently; add diluted calcium chloride and MA11. Stir gently.	Culture mixing time is an operational estimate; source gives no separate mixing duration.
Ripen	60 min	30	≈6.5predicted, milk	Cover and ripen at the culture temperature.
Rennet	90 min	30	≈6.1predicted, curd	Add freshly diluted rennet; stir gently, stop movement and hold to a clean break.	Time is a guide; set strength governs cutting.
Curd
Cut and rest	15 min	30	≈6.0predicted, curd	Cut into 1–2 cm cubes; gently stir to firm.	Source combines cutting and stirring into 15 min.
Stir				Skip for this cheese
Scald				Skip for this cheese
Pitch				Skip for this cheese
Shape
Drain and form	60 min	30 → room	≈5.8predicted, curd	Allow curds to settle; drain into a cloth-lined mould.
Press	2–4 h	room	≈5.4predicted, curd	Increase pressing load gradually while draining freely.	Source 15–20 kg is for original mould; match mould area or adjust to gentle drainage and consolidation.
Salt	48 h	humid room	≈4.8predicted, curd	Dry-salt lightly with 20–25 g/kg curd and rest in humid conditions.	20 °C modelling assumption; source supplies no temperature or turning frequency.
Mill				Skip for this cheese
Cave
Brine soak	12–16 h	4–8	≈4.8make-end baseline; recheck during aging	Soak in 15–16°Bé salt brine.	Use hydrometer calibration; °Bé is not percent NaCl.
Affinage	3–6 months	3–6	≈4.8make-end baseline; recheck during aging	Store submerged in 5% brine and turn weekly.	Source minimum 90 days; peak character 4–6 months; keep containers clean and monitor cheese/brine.

Source and cheese-specific notes

Edirne_Peyniri.docx

Scaled from 13.5 L by 10/13.5. Rennet activity is explicitly 200 IMCU/mL in the source.

No source pH measurements or targets are supplied; any displayed predictions are provisional model outputs.

Room temperature is represented as 20 °C for modelling where the source only says RT; confirm actual room temperature.

Simplified source milk option:7.407 L cow +2.593 L sheep.

Source pressing load 15–20 kg belongs to its 13.5 L mould: retain only with comparable mould area; adjust to drainage/rind closure, not linearly to milk volume.

Source 48 h humid-room dry salting lacks a room temperature specification.20 °C is a model assumption, not a validated holding schedule.

Source 5% maturation brine is retained but must not be interpreted as proof of preservation safety.

≈ 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.