1: Clean and sanitize all equipment.
2: Warm milk to 75 degrees F.
3: Sprinkle culture on top of milk and let it rehydrate for 5-7 minutes. Then stir gently for 2-5 minutes.
4: Stir in rennet using an up and down motion for 1 minute.
5: Let sit for 8-12 hour. When curds have formed and create a clean break, ladle into forms to drain or into cheese cloth and hang. Draining of whey will start.
6: Let the whey drain for 8-12 hours. If using molds, flipping the molds will lead to faster draining.
7: Unmold or remove from cheese cloth and mix in 1 tsp of salt or sprinkle on top of forms to let it sink in.
CALL, EMAIL OR JUST DROP BY!
Phone: 1-802-763-2777 or 1-844-770-2777
Address: 461 Waterman Rd, Royalton, VT 05068
Mon-Fri 8:30am - 4:30pm
Saturday & Sunday By appointment only.