Ezine Peyniri — cow/sheep blend
Uncooked pressed white cheese matured in brine. 10 L milk. Shared calculations and pH notes.
- Milk
- 10 L milk
- Make
- about 7 h +12 h brine
- Salt at
- 16% brine after pressing
- Affinage
- 2–4 months, 4 °C
Ingredients
- Already-pasteurised milk blend10 L total; no UHT milk
- 7.407 L cow +2.593 L
sheep - 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/mL889 IMCU total; dilute 1:10 immediately before use
- 4.44 mL
- BrineInitial soak and fresh storage brine; w/w assumed
- 16% NaCl
- Cheese saltSource 20–25 g/kg curd is a composition goal, not an additional dry-salting dose
- absorbed from brine
| 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 | 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 | 32 | ≈6.5predicted, milk | Cover and ripen at the culture temperature. | |
| Rennet | 45 min | 32 | ≈6.3predicted, 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 | 32 | ≈6.2predicted, curd | Cut to 1 cm; stir gently. | 15 min includes source cutting/stirring period. |
| Pitch | 30 min | 32 → room | ≈6.1predicted, curd | Rest until whey rises, then drain whey from curd. | |
| Stir | Skip for this cheese | ||||
| Scald | Skip for this cheese | ||||
| Shape | |||||
| Drain and form | while filling | room | ≈6.1predicted, curd | Pack curds into a cloth-lined mould. | 9 min filling allowance is for modelling only. |
| Press | 4 h | room | ≈5.6predicted, curd | Press gently to consolidate. | Source 15–20 kg for original mould; adjust to mould area and whey flow. |
| Salt | 12 h | 12 | ≈5.1predicted, curd | Soak in 16% brine. | |
| Mill | Skip for this cheese | ||||
| Cave | |||||
| Cold rest | 1–2 days | 4–8 | ≈5.1make-end baseline; recheck during aging | Turn daily; surface-dry after brining. | |
| Affinage | 2–4 months | 4 | ≈5.1make-end baseline; recheck during aging | Store in a container with fresh 16% brine. Turn every 2 days through weeks 2–6, then weekly. | Source gives 85% RH where exposed; RH does not govern cheese submerged in brine. |
Source and cheese-specific notes
Ezine_Peyniri.docx — Simplified Cow/Sheep Blend
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.
No separate dry-salting operation is specified; do not add the source approximate salt mass as well as brining.
Source 15–20 kg press load applies to 13.5 L mould; preserve comparable mould area or adjust to drainage rather than scaling by litres.
Source says surface dry after initial cold brine rest; then return to fresh brine for maturation.
≈ 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.