Manchego Cheese Recipe
Make Manchego 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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Main Ingredients
Optional Seasoning
Method
Cheese Making Process
- 1
- 2
- 3
Add Rennet
Dissolve the rennet in a small amount of cool, non-chlorinated water, and add it to the milk while stirring gently. Allow the mixture to sit undisturbed for about 30-60 minutes until it coagulates and forms a gel-like consistency.
- 4
Cut the Curd
Using a long knife, cut the curd into small cubes (about 1-inch size) to help the whey separate from the curds.
- 5
Cook the Curd
Gently heat the curds to about 38°C (100°F) while stirring slowly. This should take about 30 minutes. Continue stirring until the curds are firm and springy.
- 6
Drain the Whey
Line a cheese mold with cheesecloth and carefully ladle the curds into the mold. Allow the whey to drain for about 15-20 minutes.
- 7
Press the Cheese
Fold the cheesecloth over the top of the curds and apply pressure to shape the cheese. Use a weight to press down on the cheese for 1-2 hours.
- 8
Salt the Cheese
Remove the cheese from the mold, unwrap it, and rub the salt over the surface. Let it rest for 24 hours, turning it occasionally.
- 9
Aging the Cheese
Place the salted cheese in a cool, humid environment (ideally around 10-12°C or 50-54°F) to age for at least 60 days.
