Cheese Recipe

Prepare milk

Pour 2 liters of whole milk into a large, heavy pot. Slowly heat the milk over low-medium heat, stirring occasionally to prevent scorching, until it reaches 32°C (90°F). Use an instant-read thermometer for accuracy.

If using calcium chloride, dilute 0.5 tsp in 2 tablespoons cool water and add to the milk, stirring gently to incorporate.

Sprinkle 1/4 tsp mesophilic starter culture evenly over the milk surface. Let the culture rehydrate for 1–2 minutes, then stir gently for about 30 seconds to distribute.

Cover the pot and allow the milk to ripen at 32°C (90°F) for 30–45 minutes. The milk should develop a faint tangy aroma.

Add rennet

Dissolve 1/4 tsp liquid rennet in 2 tablespoons cool, non-chlorinated water. Stir the rennet solution gently into the milk for about 20 seconds using an up-and-down motion. Stop stirring and cover the pot.

Allow the milk to set undisturbed for 45–60 minutes (time varies with rennet strength and temperature) until a clean break is achieved. To test, insert a clean finger or a knife at an angle and lift slightly — the curd should split cleanly and the whey should be clear, slightly yellowish.

Using a long knife or curd cutter, cut the curd vertically into 1–1.5 cm (3/8–1/2 inch) cubes, then make perpendicular cuts to form cubes. Let the cut curds rest for 5 minutes to firm slightly.

Gently stir the curds for a few minutes to release whey, keeping the temperature steady at 32°C (90°F). Over the next 20–30 minutes, slowly raise the temperature to 38°C (100°F) by increasing heat in small increments while stirring occasionally. Maintain gentle agitation to prevent curds matting. This will expel more whey and firm the curd.

When curds have reached the target texture (springy, not chalky), stop heating and let them settle for 5 minutes. The whey should be clearer and more separated.

Line a cheese mold or small colander with butter muslin or cheesecloth. Carefully ladle or pour the curds into the cloth-lined mold, allowing whey to drain away. Gather the cloth edges and tie or fold to form a compact parcel.

Sprinkle 1 tablespoon non-iodized cheese salt evenly over the curd mass. If desired, open the parcel and work the salt gently through the curds so it distributes evenly.

Apply a light weight (approx. 1–2 kg) to the mold to press the cheese for 1 hour, flipping the cheese and re-wrapping every 15–20 minutes to ensure even pressing and drainage.

After initial pressing, increase the weight to 3–5 kg and press for an additional 4–12 hours depending on desired firmness. For a simple fresh cheese, 4 hours yields a semi-firm cheese; longer pressing yields firmer cheese.

Remove the cheese from the press and unwrap the cloth. At this stage you have a fresh pressed cheese that can be eaten immediately — slice and serve chilled or at room temperature.

For a firmer rind and mild aged character, dry the cheese at room temperature on a rack for 1–3 days (turning daily) until a thin rind forms, then move to an aging fridge or cool cellar at 10–13°C and 80–85% humidity for 2–8 weeks. Turn twice weekly and, if desired, rub with a little salt or brine weekly to develop rind and flavor.

Store finished cheese wrapped in wax paper or cheese paper in the refrigerator. Consume within 2–4 weeks for best flavor (fresh) or longer if properly aged.