Cheese Recipe

Prepare equipment

Sanitize a large stainless-steel pot, long-handled spoon, thermometer, colander, cheesecloth/unscented butter muslin, and a mold or small colander for pressing. Have a bowl or container ready to catch whey.

Pour 2 liters whole milk into the sanitized pot. Slowly warm the milk over low-medium heat, stirring gently and occasionally to prevent scorching.

Heat milk to 32°C (90°F). Use an accurate thermometer and remove from direct high heat as you approach target temperature.

If using store-bought pasteurized milk, stir in 1 tsp calcium chloride diluted in 2 tbs water, evenly throughout the milk. This helps proper curd set.

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

Cover the pot and let the milk rest undisturbed for 30–45 minutes at ~32°C (90°F) so the culture acidifies the milk.

Dilute 1 tsp rennet in 2 tbs cool, non-chlorinated water. Stir gently to combine.

Gently stir the diluted rennet into the milk for about 20 seconds, using an up-and-down motion to distribute without incorporating air. Stop stirring and cover.

Allow the milk to set undisturbed for 30–45 minutes at 32°C (90°F), until a clean break forms (firm curd that splits cleanly when cut with a knife). Time may vary depending on rennet strength and milk.

Once set, cut the curd into roughly 1–2 cm (1/2 inch) cubes with a long knife, cutting vertically and horizontally, then at a 45° angle to get uniform pieces.

Gradually heat the curds to 38°C (100°F) over 20–30 minutes, raising temperature 1–2°C every 5 minutes while gently stirring to prevent matting. Maintain gentle motion to help curds expel whey.

When curds reach 38°C and are slightly firm, continue stirring gently for another 10 minutes to firm them further. Curds should be springy and slightly translucent on edges.

Let curds settle for 5 minutes so they sink to the bottom.

Line a colander with double-layered cheesecloth and set it over a bowl or sink. Carefully pour or ladle curds and whey into the colander to drain. Reserve whey if you want for other uses.

Gather the cheesecloth corners and tie or lift to form a loose bundle. Hang or set the bundle to drain for 1–2 hours at room temperature, allowing whey to drip. For a moister cheese, drain shorter; for a firmer cheese, drain longer.

After initial draining, transfer curds to a bowl and break them up gently with a spoon. Sprinkle 1 tbs non-iodized salt evenly over the curds and fold gently to distribute. If adding 2 tbs butter/cream or 1 tsp herbs/pepper, fold in now.

Place curds into a cheese mold or small colander lined with cheesecloth. Fold cloth over top and press gently with 1–2 kg (2–4 lb) weight for 1–2 hours to expel more whey and form a cohesive cheese. Turn the cheese halfway through pressing and rewrap for even shaping.

Remove cheese from mold and unwrap. At this stage you have a fresh young cheese (similar to farmer's cheese or simple cheddar-style fresh curd). For immediate use, slice and serve chilled or at room temperature.

To dry-age slightly and develop firm texture, air-dry the cheese on a rack in the refrigerator or cool room (10–12°C / 50–54°F) for 1–7 days, turning daily. For longer-aged hard cheeses a different pressing, salting (brine), and aging regimen is required.

Store finished cheese wrapped in wax paper or cheese paper in the refrigerator for up to 2 weeks. Use reserved whey in soups, baking, or as a starter for ricotta.