Cheese Recipe
Make Cheese Recipe in just 2h 12m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Main Cheese Mixture
Optional Flavoring / Finishing
Method
Main Cheese Mixture
- 1
Prepare equipment
Sterilize or thoroughly clean a heavy-bottomed pot (at least 3 liters), a thermometer that reads to 0.5°C or 1°F, a long knife or curd cutter, a slotted spoon, cheese cloth or butter muslin, a colander, and a cheese mold or small bowl lined with cheesecloth. Have a bowl ready to catch whey.
- 2
Heat milk and cream
Pour 2 liters whole milk and 250 ml heavy cream into the pot. Slowly heat the liquid over medium-low heat, stirring gently to prevent scorching, until it reaches 32°C (90°F). Stir occasionally to keep temperature even.
- 3
- 4
- 5
Add rennet
Dilute 1 tsp liquid rennet in 1/4 cup (60 ml) cool, non-chlorinated water. Stir briefly in one direction for 30 seconds to distribute the rennet through the milk, then stop stirring. Cover the pot and let the milk sit undisturbed for 45–60 minutes, or until you get a clean break (the curd separates cleanly when cut and a clear whey appears).
- 6
Cut curds
Once the curd is set, use a long knife to cut the curd into 1–1.5 cm (3/8–1/2 inch) cubes. Make parallel cuts across the vat, then rotate and cut again to create mostly uniform curd cubes. Let the cut curds rest for 5 minutes.
- 7
Cook curds
Slowly heat the curds to 38–40°C (100–104°F) over 20–30 minutes, raising the temperature by about 1°C every 3–4 minutes. Stir gently and continuously with a slotted spoon or gentle up-and-down motion to prevent matting. This helps the curds expel whey and firm up.
- 8
Wash or drain curds (optional)
For a softer, moister cheese, you can wash curds by removing about 20% of the whey and adding an equal volume of water at 60–70°C (140–158°F) to lower the temperature by a few degrees; stir gently for 5 minutes. If you prefer a firmer cheese, skip washing and proceed to allow curds to settle for 5–10 minutes.
- 9
Drain whey
Line a colander with cheesecloth and ladle or pour the curds and whey into it. Allow whey to drain for 10–20 minutes until curds begin to knit together but remain slightly loose.
- 10
Salt and press curds
Transfer curds to a mixing bowl and add 2 tsp non-iodized salt. Mix gently to distribute salt evenly. Pack the curds into a cheese mold lined with cheesecloth, pressing out excess whey. Press the cheese at 10–15 psi (or using a weighted plate about 3–5 kg) for 1 hour, flip the cheese, re-dress the cloth and press at 20 psi (or add more weight) for 12–16 hours at room temperature or in a cool place (10–15°C/50–59°F).
Optional Flavoring / Finishing
- 11
Unmold and age (short)
Remove the cheese from the press and unwrap. At this stage you can enjoy it as a fresh, semi-soft cheese. If you want a short-aged rind, dry the surface at room temperature for 1–2 days, turning the cheese twice daily to form a dry skin.
- 12
Apply rind or flavor
If desired, rub the surface with 1–2 tsp cracked pepper or chopped fresh herbs. For a coated rind, warm 1 tbs cheese wax or brush a small amount of neutral oil on the dried rind to protect during aging.
- 13
Longer aging (optional)
For aging beyond a few days, place the cheese in an aging container or cave at 10–13°C (50–55°F) and 80–90% humidity. Turn the cheese daily for the first week, then every few days. Age 2–8 weeks depending on desired flavor; note that mesophilic cheeses typically develop buttery, tangy flavors over 2–6 weeks.