INGREDIENTS:
Cheese
2-3 gallons goat milk or cow milk
1 packet mesophilic DVI Culture – OR – 4 oz. mesophilic culture from a mother culture
1 teaspoon liquid rennet dissolved in 1/2 cup water*
Brine:
1/2 cup Kosher salt per 1/2 gallon of water (boiled and cooled to below room temperature)
* NOTE: I use 1/2 teaspoon double-strength vegetable rennet – check the brand you are using to see if it’s regular or double strength)
METHOD:
Sterilize all equipment before use.
In a double boiler or sink filled with warm water, bring your goat milk up to 86°F (or 88°F for cow milk). Stir in the culture, cover, and let ripen for one hour at 86°F.
Keeping the milk at 86°F (or 88°F for cow milk), add the diluted rennet and stir briskly for 15 seconds, making sure the rennet is evenly distributed. Cover and let set for 30-40 minutes or until you get a “clean break.”
Cut the curd into 1/2 inch pieces, let the curds rest for 10-15 minutes, then stir gently, cutting any large pieces down to size. This process will help the curd firm up and release more whey.
Gently ladle the curd into a cheesecloth-lined colander. Let drain for about two hours in the colander, then turn it and hang for 24 hours. Take down the cheese and cut it into 2-3 inch blocks and let sit at room temperature for 2-3 days, then put blocks into the brine to age until ready to use. The cheese will continue to gain flavor for up to 6 months in the fridge.
SOURCE: Recipe courtesy of Mountain Feed and Farm Supply. Cheese making supplies are available at Mountain Feed and Farm Supply.
