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This document provides a detailed recipe for making Same Temperature light brine washed Curd cheese, adapted from Mastering Artisan Cheese by Gianaclis Caldwell, using 10 liters of un-homogenized full cream milk. It outlines the ingredients, step-by-step process, and temperature and pH goals throughout the cheese-making process. The cheese is intended to be matured with a B.Linens wash for optimal flavor development, ready to eat at 6 weeks but can be aged longer.

Author

cesaremart

Language

EN