mozzarella cheese and Hard Cheeses: We may have Swiss Cheese ( with illlegal holes )

Well I finally got my stuff that the post office lost ( imagine that ) Time to make Swiss Cheese with illegal holes....YA !!!!!!!! First off here is the recipe I used and as always I changed it to fit what I know will work. That is the major problem when you first try making cheese. There are like umpteen recipes for the same cheese so you wonder which one is right. For me seeing is believing so usually I go to youtube ( good old youtube) and watch to see that it does indeed turn out. Then a little trial and error to get it to work better and walla use it and take notes.....pleaze....Save yourself such heart ache on hours of hope and work and then FLOP.....What a let down, could ruin your whole night....Oh am I being petty ? Well hope dashed is hope dashed you know what I mean, right ?


    Instructions

        things you'll need:
     2 gallons of whole milk, 1/8 teas of direct-set thermophilic
      starter or 2 ounces of prepared thermophilic starter, 1 teaspoon calcium chloride, 1/8 teaspoon
      of propionic shermanii powder, 1/2 teaspoon of liquid rennet or a
      1/4 renbet tablet, 2 pounds of cheese salt, for brine, plus a pinch
      of cheese salt, 1 gallon of cold water, for brine. curd knife,
      stainless steel whisk, cheesecloth. ladle


          Swiss Cheese
           1
            Heat the milk to 90 degrees Fahrenheit. Add the starter and
            mix well.
           2
            Remove 1/4 cup of milk from the pot and add the propionic
            shermanii to it. Mix thoroughly to dissolve the powder. Add
            the mixture to the milk and stir. Cover and allow the milk
            to ripen for approximately 10 minutes.
           3
            Make sure that the milk's temperature ALWAYS remains at 90
            degrees. Add the diluted rennet and stir gently with an
            up-and-down motion for approximately 1 minute. If you are
            wanting to use farm fresh <#> cow's milk, top stir for
            several minutes longer. Cover and let the milk set at 90
            degrees for approximately 30 miutes.
           4
            Using a curd knife and a stainless-steel whisk, cut the curd
            into 1/4 inch cubes.
           5
            Keeping the curd temperatures at 90 degrees, gently stir the
            curds for approximately 40 minutes. This is called
            fore-working and helps expel whey from the curds before they
            are heated.
           6
            Heat the curds by one degree every minute until the
            temperature is 120 degrees Fahrenheit. This will take
            approximately 30 minutes. If you put your burner on the lowest setting it will work just     fine. Maintain the temperature at 120
            degrees Fahrenheit for another 30 minutes, stirring often.
            The curds must be cooked until they reach a stage called the
            "proper break." To test for this, wad together a handful of
            curds and rub it gently between your palms. It the ball
            readily breaks apart into individual particles, the curds
            are sufficiently cooked. If they are not sufficiently
            cooked, they will be too soft to hold the cheese together.
            Let the curds set for approximately 5 minutes.
           7
            Pour off the whey and reserve it for other recipes
            .
           8
            Line a 2 pound mold with cheesecloth and place it in the
            sink or over a large pot. Quickly ladle the curds into the
            mold. You do not want the curds to cool. Press at 8-10
            pounds of pressure for approximately 15 minutes.
           9
            Remove the cheese from the mold and gently peel away the
            cheesecloth. Turn over the cheese, re-dress it, and press at
            14 pounds of pressure for 30 minutes. DON'T BOTHER REDRESSING JUST FLIP IT WILL BE FINE
           10
            Repeat the process but press at the same pressure of 14
            pounds for 2 hours.
           11
            Repeat the process but press at 15 pounds of pressure for 12
            hours.
           12
            Make a saturated brine bath by combining the salt and water
            in a noncorrosive pot; stir well. Remove the cheese from the
            mold, peel away the cheesecloth, and soak the cheese in the
            brine. Sprinkle the remaining pinch of salt on the surface
            of the floating cheese. Refrigerate the brine and let the
            cheese soak for 12 hours.
           13
            Remove the cheese from the brine and pat dry. You can
            reserve the brine for other recipe uses if you so desire.
            Place the cheese on a clean cheese board and store between
            50 to 55 degrees Fahrenheit and at 85 percent humidity. Turn
            the cheese daily for one week, wiping it with a clean
            cheesecloth dampened in salt water. Do not wet the cheese.
           14
            Place the cheese in a warm, humid room, such as the kitchen,
            with the temperature between 68 and 74 degrees fahrenheit.
            Turn it daily and wipe it with a cheesecloth dampened in
            salt water. Do not wet the surface of the cheese. Let the
            cheese set for 2-3 weeks, until eye formation is noticeable.
            The cheese will swell somewhat and become slightly rounded.
           15
            Age the cheese at 45 degrees Fahrenheit. and at 80 percent
            humidity for at least 3 months. Turn the cheese several
            times a week. Remove any surface mold with cheesecloth
            dampened in salt water. A reddish coloration on the surface
            of the cheese is normal and should not be removed.This
            recipe will make about 1 pound of cheese. If you an
            additional pound, just double the recipe.
    Here are some pics