so here we go.......
Cheese making is all about bacterium so you only want the correct ones to grow not the "bad" ones.
So now that everything is sterile we can start (everything includes the pots used to make the cheese).
I am using 2 x 20lt pots in this recipe and this should yield around a 4,5kg Gruyere at the end depending on the milk.
40lt of pasteurized milk (if you use fresh you must use it within one hour of milking and it is best to pasteurize then your self buy getting it to 63 degrees Celsius for about 15 minutes.
1 tsp - Thermophilic culture - i use CHR Hansen ST-M5 DVS
1/8 tsp Propioni Bacterium
1.5 tsp calcium chloride
2 tsp liquid rennet (i use animal rennet)
(here are some guidelines if you want to make a smaller batch, thermophilic culture you use 1/3 tsp per 10 lt's of milk, rennet you use 4 drops per liter of milk and Propioni is a tip of a tsp per 10 liters of milk and calcium chloride is 3/4 tsp per 20 liters of milk)
i used 2 pots and a tilting pan filled with water (most of you will not have a tilting pan so make a bain marie using another pot.
So now once the milk is up to 32 degrees i sprinkle the thermophilic culture on top of the milk along with the bacterium and leave it for 5 minutes to rehydrate, then using a sterile ladle i slowly pull the cultures into the milk but trying not to break the surface of the milk.
Now add in the rennet also dilute it with 50 ml of cool water first and do exactly the same as with the calcium.