Cheese Recipe

Cheese Preparation

1. 1

   Heat the Milk

   In a large pot, pour the gallon of milk and heat it over medium heat until it reaches about 190°F (88°C), stirring occasionally to prevent scorching.

2. 2

   Add Vinegar

   Once the milk reaches the desired temperature, remove it from heat and add the white vinegar. Stir gently for about 1 minute until the milk curdles.

3. 3

   Add Rennet

   Dilute the rennet in about 2 tablespoons of cool, non-chlorinated water. Add this to the curdled milk and stir gently for about 30 seconds. Let it sit undisturbed for about 5-10 minutes for the curds to form.

4. 4

   Cut the Curd

   Using a long knife, cut the curd into 1-inch squares. Let it rest for about 5 minutes to allow the curds to firm up.

5. 5

   Cook the Curd

   Heat the curds gently over low heat, stirring gently, until they reach about 105°F (40°C). Maintain this temperature for about 30 minutes, stirring occasionally.

6. 6

   Strain the Curds

   Line a colander with cheesecloth and pour the curds into it. Let it drain for about 5-10 minutes. Gather the cheesecloth corners and form a pouch, then hang it to drain for an additional 30 minutes.

7. 7

   Add Salt

   Once drained, transfer the curds to a bowl and add the salt. Mix well to incorporate.

8. 8

   Flavoring (Optional)

   If desired, add your choice of herbs and black pepper to taste. Mix until evenly distributed.

9. 9

   Mold the Cheese

   Transfer the cheese mixture into a mold or shape it by hand. Refrigerate for at least 1 hour before serving.