The following recipe is from Beginning Cheese Making preservation workshop, presented by Mountain Feed and Farm Supply at the Aptos Farmers Market.
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 (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)
Brine: 1/2 cup salt (Kosher) per 1/2 gallon of water (boiled and cooled to below room temperature)
Sterilize all equipment before using.
In a double boiler or sink 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 in to 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 into 2-3 inch blocks and let sit at room temperature for 2-3 days, then put blocks into 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.