Cheese Recipe

Prepare Equipment

Sterilize or thoroughly clean a large stainless-steel pot, a long-handled spoon, a thermometer, a colander, cheesecloth or butter muslin, and a cheese mold or small bowl lined with cheesecloth. Keep everything warm and dry.

Pour 2 liters whole milk and 250 ml heavy cream into the large pot. Gently stir to combine.

Heat the milk and cream slowly over medium-low heat, stirring occasionally to prevent scorching. Heat to 32°C (90°F). Monitor with the thermometer and remove from direct heat briefly if it climbs too fast.

When the milk reaches 32°C (90°F), sprinkle the mesophilic starter culture evenly over the surface. Let it rehydrate for 1–2 minutes, then stir it gently but thoroughly into the milk using an up-and-down motion for about 30 seconds.

Allow the milk to ripen at 32°C (90°F) for 30–45 minutes. During this time the culture will begin to acidify the milk; you may notice a slight increase in acidity and a faint tang.

Dilute 1/2 teaspoon liquid rennet in 2 tablespoons cool, non-chlorinated water. Stir gently to mix without creating foam.

Stir the diluted rennet into the milk with an up-and-down motion for about 20–30 seconds, then stop stirring and cover the pot. Let the milk sit undisturbed at 30–32°C (86–90°F) for 45–60 minutes, or until a clean break forms (when a knife or finger is inserted and the curd splits cleanly).

When the curd has set, cut it into roughly 1–1.5 cm (3/8–1/2 inch) cubes using a long knife, slicing vertically and then horizontally. Let the curds rest for 5 minutes to firm slightly.

Gently stir the curds for 10–15 minutes, keeping the temperature steady at about 30–32°C (86–90°F). This helps the curds expel whey and firm up. Keep stirring slowly and evenly to avoid breaking curds too much.

Line a colander with cheesecloth and place it over a bowl or sink. Carefully ladle or pour the curds and whey into the colander to drain. Reserve whey if you want to use for other recipes.

Gather the corners of the cheesecloth and tie or fold to form a bundle. Allow the curds to drain for 30–60 minutes at room temperature, depending on how dry you want the cheese.

After initial draining, transfer the curds in the cloth to a small cheese mold or bowl lined with fresh cheesecloth. Press the curds under a light weight (about 1–2 kg) for 1–2 hours at room temperature to knit the curd mass. For a firmer cheese, increase weight or press longer.

Unmold the cheese and unwrap. Sprinkle 1 tablespoon non-iodized salt evenly over the surface and rub it gently into the cheese. Salt can be adjusted to taste. If you prefer, dissolve the salt in a little warm water and brine the cheese for 1–2 hours instead.

If using annatto or paprika for color, dissolve 1/4 teaspoon in a tablespoon of warm water and brush onto the curd surface before pressing, or mix into the curds gently before placing in the mold.

If adding herbs, fold 2 tablespoons chopped fresh herbs gently into the curds just before molding so they are distributed evenly.

After salting and any additions, allow the cheese to air-dry on a rack in a cool place for 12–24 hours, turning once or twice to dry evenly. Then refrigerate it in a covered container. Cheese can be eaten fresh (within 1–7 days) or aged further in a cool cellar for firmer texture and more flavor.