Cheese Recipe

Heat milk and add calcium chloride

Pour 2 liters of whole milk into a large, heavy-bottomed stainless steel pot. If using pasteurized store milk, dissolve 1/2 tsp calcium chloride in 30 ml (about 2 tbs) of filtered water and stir into the milk. Warm the milk slowly over medium-low heat to 32°C (90°F) for a mesophilic-style cheese or 38°C (100°F) for a thermophilic-style cheese, stirring gently to prevent scorching. Use an accurate thermometer and remove from heat when target temperature is reached.

Add starter culture

Sprinkle 1 tsp of starter culture evenly over the surface of the warmed milk. Allow it to rehydrate for 1–2 minutes, then stir gently for about 30 seconds to distribute the culture evenly through the milk.

Add diluted rennet

Dilute 1/2 tsp liquid rennet in 30 ml (about 2 tbs) of filtered water. Stir the milk gently for 30 seconds while adding the diluted rennet. Stop stirring and cover the pot. Let the milk rest undisturbed for 30–45 minutes at the same temperature until the curd sets and you get a clean break (a clean cut in the curd shows clear whey).

Cut the curd

Once you have a clean break, use a long knife or curd cutter to cut the curd into roughly 1–1.5 cm (1/2 inch) cubes. Make vertical cuts first, then horizontal cuts to form cubes. Let the curd rest for 5 minutes to firm slightly.

Cook and stir the curd

Gradually heat the curd to 38–40°C (100–104°F) over 15–20 minutes, raising temperature slowly (about 1°C every 2 minutes) while gently stirring the curds to keep them from matting. Once target temperature is reached, maintain it and continue stirring occasionally for another 10–20 minutes until curds are firm and springy.

Drain whey and press (for firmer cheese)

Line a colander with dou-ble-layered cheesecloth and place it over a bowl. Carefully ladle or pour the curds and whey into the colander to drain. Gather the corners of the cheesecloth and tie, letting whey drain for 10–20 minutes. For a firmer style, transfer the curds (still in cloth) to a small cheese mold, press at 5–15 psi for 1–4 hours (depending on desired firmness), flipping halfway through.

Salt the curds

If making a soft fresh cheese, crumble the drained curds into a bowl and sprinkle 1.5 tbs non-iodized salt, mixing thoroughly to distribute. For pressed cheeses, after an initial drain or after pressing, rub salt on the surface (for dry-salting) or brine the formed cheese in a saturated salt solution (about 20% salt by weight) for 6–24 hours depending on size. Adjust time and amount to taste and style.

Optional ripening (fresh cheese vs aged)

Fresh cheeses (like ricotta-style from whey or fresh farmer-style cheeses) can be eaten immediately or refrigerated and consumed within 5–7 days. For aged cheeses, remove from press, dry at room temperature for 1–3 days until rind forms, then age in a cheese cave or refrigerator at 10–13°C (50–55°F) with 80–85% humidity for weeks to months depending on the cheese. Turn daily for the first week, then several times a week.

Add flavor and serve

If desired, fold 2 tbs fresh chopped herbs or cracked pepper into fresh cheese, or brush a little butter or olive oil on soft cheeses before serving. Serve chilled or at room temperature with bread, crackers, or as part of recipes.