-
½ gallon Fresh Cream
-
4 ounces Mesophilic Starter Culture
-
¼ Tab Rennet
- Mix ½ gallon of fresh cream with 4 oz. of mesophilic starter. Mix ¼ tab Rennet into two tablespoons of COOL water. Mix this into the milk thoroughly using a whisk and stirring for at least 5 minutes. Cover and set aside to ripen for about 12-15 hours at room temp (70 F / 21 C). The milk should be a firm curd within 15 hours, however the full 12-15 hours is needed to develop the correct flavor.
- After 12-15 hours, gently ladle the curds into a colander lined with a FINE cheese cloth. Allow the curds to drain for a while then tie the four corners of the cloth together. Hang it to drain 6-8 hours. After the curds have drained, place the curds into a small bowl. Mix by hand until pasty. Add salt, herbs, etc. to taste. Place the cheese into a sealable container into a refrigerator. The cheese will firm up a little once under refrigeration.
|
