Artisan Cheese Recipe
Make Artisan Cheese Recipe in just 3h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Milk
Rennet & Salt
Herbs and Spices (optional)
Method
Preparing the Milk
- 1
- 2
Add buttermilk
Remove the pot from heat and gently stir in the buttermilk. Let the mixture sit undisturbed for about 5 minutes.
Coagulation
- 3
- 4
Cut the curds
Once the curds have formed, use a long knife to cut them into 1-inch cubes. Let them sit for another 5-10 minutes.
Cooking the Curds
- 5
Heat the curds
Gently heat the curds over low heat, stirring occasionally for about 10-15 minutes until they reach a temperature of 105°F (40°C).
- 6
Drain the curds
Line a colander with cheesecloth and pour the curds into it. Allow the whey to drain for about 5-10 minutes.
- 7
Add salt
Sprinkle the kosher salt over the curds and mix gently to incorporate.
Molding the Cheese
- 8
Shape the cheese
Transfer the curds into a cheese mold or form them into a ball by hand. Press down gently to remove excess whey.
- 9
Press the cheese
Cover the cheese with cheesecloth, place a weight on top, and let it sit for 1-2 hours at room temperature.
Aging (optional)
- 10
Age the cheese
For a firmer texture, place the cheese in a cool, humid environment for aging. This can take anywhere from a few days to several weeks depending on the desired flavor profile.