Why I Love This Recipe
This recipe was interesting because cheese making is a cool process to see happen. You have to be patient and frankly it is rewarding seeing the cheese curd its really satisfying cutting into it too.
Ingredients You'll Need
1 Gallon of Milk
1/4 tsp Rennet
1/2 oz salt
3/8 tsp calcium chloride
1/8 tsp citric acid
Heat milk to 84-86 with Induction cookware for steady temperature control.
Add Calcium chloride and stir briefly
Dilute the rennet into 1/4 cup of water and then add it into the milk and it will take around 30 minutes for the curd to develop.
After the curd has developed you must cut the curd into half inch cubes.
Stir the curds gently and heat the curd to 100-106 degrees Fahrenheit and keep the temp for 20-30 minutes and stirring every 3-5 minutes.
Form the curds and put it into a mold and allow to dry after it is being pressed.
We allowed the cheese to rest for a week and reserved the whey to cook it in after the week was up.
Our teacher finished the cheese for us and cooked it in whey after drying out where you heat the whey to 190-195 degrees Fahrenheit and cook it for 30-40 minutes.
The last step is to salt to taste