Ingredients
Yield: 2 pounds
- 9L full cream pasteuirzed milk
- 1/4 t of Mesophilic Culture, or 4 T mesophilic mother culture
- 2.5ml (1/2 t) liquid rennet in 1/4 cup non-chlorinated water (or 1/4 rennet table)
- 2 T kosher salt
- cheese mold
- cheese cloth
- cheese box
- colander
- large bowl for whey
- large bowl for mixing in salt
- weights
Heat milk to (30C)
- 1/4 t of Mesophilic Culture, or 4 T mesophilic mother culture
- prepare 2.5ml (1/2 t) liquid rennet in 1/4 cup non-chlorinated water
Sprinkle on mesophilic culture, leave for 2 mins
Stir, cover, and ripen for 15 mins at 30C
Add rennet and stir for 1 minute
Cover, and keep at 30C for 1 hour or until clean break
Cut curds into 1/4 inch cubes
- Use a wisk to cut pieces you miss
Let sit (covered) for 5 mins
Pour curds and whey through a cheese cloth lined colander
- keep warm while it drain (about 20 mins)
Break curds into several pieces and put into a cheese basket lined with cheese cloth
Press at 2.4-4.5kg for 12 hours
Flip and press for 12 more hours
- at same weight (2.4-4.5kg).
In a large bowl, mill (break up) the cheese into 1-inch pieces.
Add 2 T kosher salt and mix well
Place the cheese in the mold lined with cloth
Press at 10-20kg for 2-3 days
Remove and let air-try at room temp for 2-3 days
When dry to touch
- Age at 10-13C and 80-85%RH for 3-6 months.
- flip the cheese and wipe the rind with brine twice a week