Ready in : 1⁄2 day
Quantity: approx. 1 pound (454g) of cheese per 1 gallon of milk
- 1 gallon of whole milk (or non-homogenized raw milk)
- 1⁄4 tsp calcium chloride
- 1 packet of thermophilic culture (lactose, S.Thermophilus, D.S.Bulgaricus, L.Helveticus)
- Note: 1 packet can process up-to 2 gallons of milk
- 1⁄4 tsp Rennet
- 2 tbs water
- Kosher salt to taste (or coarse sea salt)
Note: these ingredients are probably also available at your local grocery store.
- 1 large stainless pot
- 1 large stainless spoon
- 1 thermometer
- 1 large strainer
- 1 cheesecloth (approx. 12pouces X 24pouces (30cm X 60cm))
- 1 long stainless knife
** All stainless equipment should be very clean. Sterilize if possible. **
Add calcium chloride and the envelope of culture and mix well (rinse spoon with cold water)
Turn off the stove so that the temperature stop rising.
Let stand for 45 minutes.
Mix 1⁄4 tsp of Rennet with 2 table spoon of water
Add rennet mix to milk and mix well (Rince spoon under cold water)
Let stand for another 45 minutes.
Check the condition of the curd by planting the thermometer and the emerging at an angle of 90 degrees. If the break is sharp, the curd is ready. Otherwise, wait another 15 minutes.
Start the heat at the lowest setting
Cut the curd into slices about 1⁄2 inch across the width of the cauldron. Rotate a quarter turn and cut in the other direction, so that the curd is completely diced 1⁄2 inch wide. Then cut diagonally downward in both directions.
Let stand for 10 minutes.
Close the heat when the temperature reaches 110°F (44°C)
Check the texture of the curd by taking a piece between your fingers. If it collapses well, without gelatinous texture and it is spongy but still firm, it’s ready. Otherwise, keep going (with the heat off)
Salt to taste with coarse salt (I used 1 tsp)
Your cheese is ready for tasting! It will keep at room temperature for 24 hours, it is advisable to refrigerate afterwards.