- 1 gallon of milk (goat or cow)
- 1/8 tsp. MM100 (if using a different culture it must have diacetylatis bacteria for a richer, buttery taste)
- drop of single strength rennet diluted in 1/8 cup cool, non-chlorinated water
- 1 tsp of cheese salt
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.
Rennet: It is a coagulant and greatly impacts the texture of the cheese. The most common is veal rennet made from the stomach lining of a calf. It also comes in a vegetarian and microbial form.
Clean Break: To test for a clean break insert index finger or knife into the curd about 2 inches at a 45 degree angle. Pull up and forward gently. Look for smooth edges where the curd breaks away and a yellow/green color whey. If edges of the curd are jagged and whey is white it will need to sit longer.