Mountainoak, Cow’s Milk Cheese, Ontario Recipe

Preparing the Milk

In a large pot, heat the cow's milk gently to 32°C (90°F). Stir occasionally to prevent scorching.

Adding Cultures

Once the milk reaches the desired temperature, sprinkle the mesophilic starter culture over the surface of the milk. Let it rehydrate for 1-2 minutes, then stir gently to incorporate.

Curdling the Milk

Dissolve rennet in a small amount of cool, non-chlorinated water. Add the rennet solution to the milk, stirring gently for about 30 seconds. Stop stirring and allow the milk to set for 30-45 minutes, or until the curd is firm and cleanly breaks when tested.

Cutting the Curd

Using a long knife or curd cutter, cut the curd into 1-inch cubes. Allow the curds to rest for 5-10 minutes.

Cooking the Curd

Slowly heat the curds to 38°C (100°F) over the course of 30 minutes, gently stirring occasionally to prevent the curds from clumping.

Draining the Curd

Once the curds have reached the desired temperature, pour them into a colander lined with cheesecloth to drain off the whey. Allow the curds to drain for about 30 minutes.

Salting the Curd

Once the curds have drained, transfer them to a bowl and sprinkle with salt. Mix gently to ensure the salt is evenly distributed.

Molding the Cheese

Pack the curds into a cheese mold, pressing down firmly to eliminate air pockets. Place a follower on top and apply weight to help the cheese form.

Aging the Cheese

Remove the cheese from the mold after 12-24 hours and place it in an aging environment (ideally between 10-15°C or 50-59°F) with high humidity for at least 4 weeks to develop flavor.