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Ingredients
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Main Ingredients
Method
Preparation
- 1
- 2
Combine with Buttermilk
Once the milk reaches the desired temperature, remove it from the heat. Add the cultured buttermilk and stir well to combine.
- 3
Add Calcium Chloride
Dissolve the calcium chloride in a small amount of cool, non-chlorinated water, then add it to the milk mixture. Stir gently.
- 4
Add Rennet
Dilute the rennet in a small amount of cold water (about 1/4 cup), then pour it into the milk while stirring gently for about 30 seconds. Let the mixture sit undisturbed for 30-60 minutes until a gel-like curd forms.
Cut and Cook the Curd
- 5
Cut the Curd
Once the curd has set, cut it into 1-inch cubes using a long knife or curd cutter. Let it rest for 5-10 minutes to allow the curds to firm up.
- 6
Cook the Curd
Gently stir the curds while gradually heating the mixture to 38°C (100°F) over 30 minutes. This helps to expel whey. Stir occasionally to prevent the curds from sticking together.
Molding and Salting
- 7
Mold the Cheese
Once the curds have reached the desired temperature, pour them into a cheese mold lined with cheesecloth. Press the curds gently to remove excess whey.
- 8
Salt the Cheese
After pressing, sprinkle salt over the curds and gently mix it in. Allow the cheese to sit in the mold for several hours or overnight, turning it occasionally.
Aging
- 9
Age the Cheese
Once the cheese has formed, remove it from the mold and coat it with cheese wax to protect it during aging. Store the cheese in a cool, humid environment (ideally at 10-12°C or 50-54°F) for at least 2-3 months.
