For best results, please read recipe entirely before beginning.
Ingredients needed:
2 gallons of milk
¼ teaspoon calcium chloride
¼ teaspoon rennet (coagulant)
Salt
Equipment:
Stainless-steel pot large enough to hold your milk (double-boiler set-up is best)
Thermometer
Measuring spoons
Large mixing spoon
Cheesecloth
Cheese mold with follower for pressing & weight to press with (alternatively, you may use a cheese press)
Long knife (blade approx. 9 to 12" or longer) for cutting curd
pH strips or pH meter (optional)
Note: Please be sure all equipment is sanitized before use.
Directions:
- Heat whole milk to 90⁰ F in stainless steel pot. Initial pH should be at 6.5-6.7
- Add ¼ tsp of calcium chloride per 2 gallon. Dilute in ¼ cup water.
- Add ¼ tsp rennet per 2 gallon by diluting in ¼ cup cool, non-chlorinated water. Stir in an up and down motion 5-7 times. Allow the milk to stop moving and do not disturb the milk during the coagulation time.
- Allow rennet time of 30-40 minutes until the milk is coagulated.
- Cut into cubes 3/8”-1/2" cubes by using a metal spatula or long knife. Cut the coagulated milk into cubes by cutting at a 45⁰ angle, from the left and then to the right and then turn the pot ¼ turn and repeat process.
- After curd is cut, allow curd to settle on the bottom of the pot for 5 minutes.
- Start stirring gently while slowly raising the temperature to 97⁰F. It should take 30 minutes to reach 97⁰F.
- Hold at 97⁰F for 15 minutes.
- Drain whey to curd line very slowly, taking about 15 minutes.
- Keep at 97⁰F for another 15 minutes.
- Drain remaining whey.
- Wash curd with 1 pint of water that is at 88⁰F. Pour water into pot slowly.
- Leave water on curd for 5 to 10 minutes.
- Drain all whey/water.
- Salt curd by adding 1 tsp. of salt (or to taste) three times with 5 minutes between additions.
- Place in a cheesecloth-lined mold with a follower.
- Press for 1 hour at 40 psi (approximately 10 lbs. weight for this size cheese).
- Remove from press.
- Place in covered container or wrap loosely and put in refrigerator overnight. This will help firm up your cheese.