For best results, please read recipe entirely before beginning.
Ingredients needed:
2 gallons of milk
Option 1: ¼-teaspoon of TA 61 AND ¼-teaspoon LH 100 OR Option 2: ¼-teaspoon of SU CASU
1/16 teaspoon Propionibacteria
3/8 teaspoon (2 mls) Calcium chloride
1/2 teaspoon (2.5 mls) rennet (coagulant)
Water (non-chlorinated)
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)
Cheese "cave" for ripening step (many hobbyists use a second refrigerator that allows temperature and sometimes humidity control)
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 (Option 1) ¼ teaspoon of TA culture AND ¼ teaspoon of LH 100 culture, or (Option 2) 1/4 tsp. SU CASU. In addition to either of above-listed options, you will also need to add 1/16 teaspoon Propionibacteria. Allow to sit on top of the milk for 3-5 minutes. Then stir into the milk.
- Allow culture to ripen for 45-60 minutes. Keep pot covered to help maintain the temperature at 90⁰ F. The pH may not change during this time
- Add 3/8 tsp (2 mls) of calcium chloride. Dilute in ¼ cup non-chlorinated water.
- Add 1/2 tsp (2.5 mls) rennet/coagulant 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 ¼” by using a metal spatula or 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.
- Allow the curd to sit in the whey for 10-15 minutes.
- Start stirring the curd slowly and gently as it is very fragile at this point. To increase the acid production, raise the temperature to 115-120⁰ F, over a period of 45 minutes. Caution: Do not cook too fast or over cook.
- Once the temperature has been reached continue to gently stir for another 25 minutes. The curds should begin to firm after this time.
- After the stir, allow the curds to settle without any additional stirring. Remove whey until the top of the curd shows. Transfer the remaining curds and whey into a cloth-lined cheese mold and lightly press for 25 minutes
- Remove cheese, flip over and repress overnight for 12-14 hours.
- Remove cheese from the press and place in cold saturated salt brine. Sprinkle salt on the surface of the cheese that is exposed. Refrigerate cheese and brine for 12-14 hours.
- Remove the cheese from the brine and place on a draining mat. Store at a cool temperature (55⁰ F) for one week. The humidity should be fairly high at 80-85%. Store the cheese for one week -- allow for partial drying of the surface. Wash with brine soaked cloth. Don’t apply excessive water.
- Place cheese in a warm room (72⁰F) for 2-3 weeks for eye development. You will need to turn the cheese daily and wipe with a brine cloth. Again, do not completely wet the cheese, just wipe it clean. You can determine if the eye development has occurred by swelling of the cheese.