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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Milk & Culture
Coagulation
Equipment & Extras
Method
Milk & Culture
- 1
- 2
Add calcium chloride and cultures
If using store‑bought pasteurized milk, add 0.5 tsp calcium chloride diluted in 1/4 cup cool sterile water and stir gently for 1 minute. Sprinkle 1 tsp mesophilic starter culture (and 1/4 tsp thermophilic if using) evenly over the surface of the milk and let it rehydrate for 2 minutes, then stir gently to distribute.
- 3
Coagulation
- 4
Add rennet
Dilute 1 tsp liquid rennet in 1/4 cup cool sterile water. Stir the diluted rennet into the milk with an up‑and‑down motion for about 30 seconds to ensure even distribution, then stop stirring. Cover the pot and leave undisturbed for 35–50 minutes, maintaining temperature at 32°C (90°F), until a clean break forms when tested.
- 5
Cut the curd
When the curd has set, check for a clean break by inserting a clean knife at an angle: the curd should split cleanly and the whey should be clearish. Cut the curd into 1–1.5 cm (3/8–1/2 in) cubes. Let curds rest for 5 minutes to firm slightly.
- 6
Cook curds
Slowly heat the curds to 38–40°C (100–104°F) over 20–30 minutes, raising temperature by about 1°C every 2–3 minutes. Stir gently and continuously to prevent matting; the curds will shrink and expel whey.
- 7
Drain whey
Once target temperature is reached and curds are firm and springy, turn off heat and let curds settle for 5 minutes. Line a colander or mold with cheesecloth, ladle curds into it and allow whey to drain. Reserve whey if desired for other uses.
- 8
Salt the curd
After most whey has drained, transfer curds to a bowl and sprinkle 2 tbsp non‑iodized salt evenly over the curds. Gently mix/squeeze to distribute salt throughout. Taste and adjust salt if needed (this is the primary seasoning).
Forming & Pressing
- 9
Pack into mold
Line the cheese mold with fresh cheesecloth, then pack the salted curds into the mold in layers, pressing down to remove air pockets. Fold cloth over the top to cover.
- 10
Press the cheese
Apply a light weight (about 0.5–1 kg) for 15 minutes to consolidate. Unmold, peel and rewrap the cloth and press again at 4–8 kg for 6–12 hours (or overnight) depending on desired firmness. Flip the cheese after 1–2 hours during the first pressing to ensure even drainage.
Aging & Finishing (optional)
- 11
Air dry
Remove cheese from mold and unwrap. Place on a cheese mat at room temperature (18–22°C / 64–72°F) for 1–3 days, turning daily, until a dry rind forms.
- 12
Age
Transfer cheese to a cool, humid environment (10–13°C / 50–55°F, 80–85% RH) and age for 2 weeks to several months depending on style desired. Turn the cheese every few days for the first two weeks and then 1–2 times per week. Taste as it ages and stop when flavor/texture is to your liking.
- 13
Serve
Bring cheese to room temperature before serving. Slice or cube and enjoy plain or with accompaniments.