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Ingredients
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Cheese
Method
Preparation
- 1
- 2
Add Citric Acid
Once the milk is heated, remove it from the heat and stir in the citric acid until fully dissolved.
- 3
Add Rennet
Dilute the rennet in a small amount of water and add it to the milk mixture. Stir gently for about 30 seconds, then let it sit undisturbed for 5-10 minutes until the curds form.
- 4
Cut the Curds
Using a knife, cut the curds into 1-inch cubes. Let it sit for another 5-10 minutes.
- 5
Cook the Curds
Gently heat the curds over low heat while stirring occasionally. Heat until the curds reach 105°F (40°C), then remove from heat.
- 6
Drain the Curds
Line a colander with cheesecloth and pour the curds into it. Allow the whey to drain for about 5 minutes.
- 7
Add Salt
Transfer the drained curds into a bowl and mix in salt to taste. You can adjust the amount based on your preference.
- 8
Shape the Cheese
Transfer the curds into a mold or shape them by hand into a wheel. Press firmly to remove excess whey.
- 9
Aging
Wrap the cheese in cheesecloth and let it age in a cool, dry place for at least 5 days. For a sharper flavor, age longer.
