Fluidr / cafuego's "Cheese O' Clock" set

Milk

A Apple iPhone 4S — 1/40s ƒ/2.4 ISO 80 at 4.3 mm

N 0 B 859 C 0 E Oct 20, 2012 F Oct 20, 2012

G Australia > Victoria > > Melbourne > Docklands

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104 litres of unhomogenised fresh milk.

Tags: cheese

g i Some Rights Reserved

Warm the milk

A Apple iPhone 4S — 1/20s ƒ/2.4 ISO 200 at 4.3 mm

N 0 B 627 C 0 E Oct 20, 2012 F Oct 20, 2012

G Australia > Victoria > > Melbourne > Docklands

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After adding citric acid (1 ~ 1.5g/l dissolved in cold water) we warm the milk to 37°C

The citric acid lowers Ph and means the curds form within 20 minutes instead of 3 hours.

Tags: cheese

g i Some Rights Reserved

Curd Box

A Apple iPhone 4S — 1/30s ƒ/2.4 ISO 64 at 4.3 mm

N 0 B 419 C 0 E Oct 20, 2012 F Oct 20, 2012

G Australia > Victoria > > Melbourne > Docklands

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12 litres of milk turns into curds over the course of about 20 minutes.

Tags: cheese

g i Some Rights Reserved

Cut the Cheese

A Apple iPhone 4S — 1/100s ƒ/2.4 ISO 100 at 4.3 mm

N 0 B 2.0K C 0 E Oct 20, 2012 F Oct 20, 2012

G Australia > Victoria > > Melbourne > Docklands

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The curds can be cut when whey fills the gap if you lift the curds a bit.

Tags: cheese

g i Some Rights Reserved

Floaters

A Apple iPhone 4S — 1/100s ƒ/2.4 ISO 100 at 4.3 mm

N 0 B 265 C 0 E Oct 20, 2012 F Oct 20, 2012

G Australia > Victoria > > Melbourne > Docklands

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Curdy floaters after going to town with a knife.

Tags: cheese