| Prep Time : | Ready Time : |
|---|---|
| 20 min | 20 min |
Servings
Ingredients
1 gallon Whole milk cow, goat or sheep
1/4 cup Cultured buttermilk
1/4 teaspoon Lipase powder
1/4 teaspoon Vegetable rennet or 1/16t calf rennet
1/4 cup Water cool
Brine
20 ounce reserved whey
2 ounce Salt
1 tablespoon Vinegar optional
Directions
Method:
Place the milk and cultured buttermilk in a pot and bring up to 90 degrees. Stir in lipase powder until completely incorporated. Combine the water and rennet then stir the mixture into the milk. Cover and let sit for 90 minutes, do not disturb during this time. After the 90 minutes check for a clean break ( using a knife cut through the curd, you should get a clean cut with the whey coming through ) If you don’t get this let sit a little longer and try again. Once you have the clean break cut the curds into one inch squares. Once cut, let them sit for fifteen minutes to firm up. Gently move the curds in the pot to help expel the whey. I normally start from the bottom and move the curds to the top. Continue this process for about 10 minutes. Gently ladle the curds into a cheese cloth lined colander over a large bowl to capture the whey. Reserve 20 ounces for the brine and save the rest for other uses. Tie the corners of the cheese cloth together and hang it without refrigerating for about twenty four hours. You can make the brine solution by adding the 20oz of whey to 2oz of salt ( add optional vinegar here ) and letting it sit out at room temperature while the cheese is hanging. Remove the cheese cloth and cut the curd into one inch cubes. Place the curd into a container and cover with the brine. Let sit in the refrigerator for one to five days as the cheese will become drier and crumble. Serve, Enjoy!
Culinary Secret™ The brine must be acidic or else the cheese will melt on the surface. The whey is made acidic by letting it sit out at room temperature for twenty four hours.
