1 gal. Milk
14 c. Culture or Buttermilk
1/2 tsp. Liquid Rennet
1/4 c. Cool Water
Non-Iodized Coarse Salt
- Warm milk to 86º F. Add 1/4 cup cheese culture or buttermilk and stir well. Let milk set for 1 hour to ripen.
- Add ½ teaspoon liquid rennet to 1/4 cup cool water, add to milk. Stir gently for 1 minute. Cover and allow to set, another hour.
- Cut the curds into ½ inch cubes. Allow the cheese to rest, for about 5-1 minutes. Stir gently for 15 minutes, keeping the curds at 86° F.
- Pour curds into a colander lined with cheesecloth. Tie the bag of curds and hang to drain for 4-6 hours.
- Slice curd ball in half. Sprinkle hunks of cheese with about 4 to 5 tablespoons of coarse salt. Place slices into a dish, cover and let stand at room temperature for 24 hours.
- After 24 hours, salt all surfaces again, let rest at room temperature for 2 more hours.
- Place cheese in a covered container, place in the refrigerator and allow to age 5-7 days. Use within 2 weeks or wrap and freeze.
For information on cheese making basics, please go here.
Excerpt taken from A Cheesemaker's Journey by Mary Jane Toth
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