Cheese Recipe
Make Cheese Recipe in just 12h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Cheese Base
Culture & Coagulation
Finishing & Optional Add-ins
Method
Cheese Base
- 1
Prepare milk
Pour 1 liter whole milk and 250 ml heavy cream into a large, heavy-bottomed stainless steel pot. Stir gently to combine. Attach an accurate thermometer to the pot or clip it to the side so the bulb is submerged but not touching the bottom.
- 2
Heat to culture temperature
Slowly heat the milk to 32°C (90°F) over medium-low heat, stirring occasionally to prevent scorching. Remove from heat and maintain this temperature for adding culture.
- 3
Add culture
Sprinkle 1 tsp mesophilic starter culture evenly over the milk surface. Let it rehydrate for 1–2 minutes, then stir gently and thoroughly for 1 minute to incorporate. If using the optional thermophilic culture for a firmer cheese, add 1/4 tsp now and stir in.
- 4
Culture & Coagulation
- 5
- 6
Add rennet
Dilute 1/4 tsp liquid rennet in 1/4 cup (60 ml) cool, non-chlorinated water. With the milk held at 32°C (90°F), stir the diluted rennet in gently for about 30 seconds using an up-and-down motion, then stop stirring and cover the pot. Allow the milk to set undisturbed for 45–60 minutes, or until you achieve a clean break (a knife inserted at an angle produces a clear separation between curd and whey).
- 7
Cut the curd
Once the curd is set, cut it into 1–1.5 cm (3/8–1/2 inch) cubes using a long knife or curd cutter, cutting vertically then horizontally. Let the cut curds rest for 5 minutes to firm slightly and expel whey.
- 8
Cook the curd
Gradually heat the curds to 38–40°C (100–104°F) over 20–30 minutes, raising the temperature by about 1°C every 2–3 minutes. Stir gently and occasionally to prevent matting. This encourages syneresis (whey expulsion) and firms the curds.
- 9
Stir and settle
Hold the curds at 38–40°C for an additional 20–30 minutes, stirring occasionally and allowing the curds to settle to the bottom. The curds should be springy and the whey clearish.
- 10
Drain the whey
Line a colander with butter muslin or fine cheesecloth and place it over a large bowl or sink. Carefully ladle or pour the curds and whey into the colander to drain. Reserve the whey for other uses if desired.
Finishing & Optional Add-ins
- 11
Cheddaring / pressing (for a pressed-style cheese)
For a pressed or semi-firm cheese: gather the drained curds into a cloth, place them into a cheese mold, and press at 5–10 lbs (2.5–5 kg) for 1 hour. Flip the cheese, re-dress in cloth, and press at 10–20 lbs (5–9 kg) for 12–18 hours. If making a softer fresh cheese, skip heavy pressing and simply allow gentle draining for 2–4 hours until desired consistency is reached.
- 12
Salt & add-ins
After pressing (or if making an unpressed fresh cheese), remove the cheese from the mold and rub or sprinkle 1.5 tsp kosher salt (or 2 tsp cheese salt) over the surface and into any cut surfaces. If desired, work in up to 1 tsp herbs, spices, or cracked pepper. For a creamier texture, gently mix in 2 tbsp softened butter into a fresh cheese curd before shaping.
- 13
Aging (optional)
If aging a pressed cheese: let the cheese dry on a rack at room temperature (18–22°C) for 1–3 days until rind forms. Wax or vacuum-seal and age in a cool, humid cellar at 10–12°C and 75–85% humidity for 2 weeks to 6 months depending on desired flavor. Turn the cheese every few days during the first two weeks. If keeping fresh, refrigerate wrapped and consume within 1–2 weeks.
- 14
Final chilling and serving
Chill the finished cheese in the refrigerator for at least 4 hours before slicing to allow it to firm up. Serve at room temperature (take out 30 minutes before serving) for best flavor.