https://www.copymethat.com/r/FklJgA9UO/homemade-cheese/
24561380
Cjy5KVe
FklJgA9UO
2024-10-27 09:16:09
Homemade Cheese
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Cream Cheese
Ingredients
- 5L full fat milk
- Mesophilic 1 dash
- Calcium chloride 1 tad
- Rennet 1 tad
Steps
- Heat milk to room temperature - 20 to 25* C
- Add 1 dash [1 dash - 1 tad] mesophilic culture & stir
- Add 1 tad Calcium Chloride to non-chlorinated water
- Add to milk & stir
- Dissolve ΒΌ rennet tablet or 1 tad liquid rennet in 3 Tbsp non-chlorinated water
- Add to milk
- Stir gently for 30 seconds
- Cover the container with a lid
- Leave on counter at room temperature for 24 hours
- subheading: Next Morning:
- Line a colander with WET cheesecloth
- SLOWLY scoop curds into colander
- Allow to rest for 30 minutes
- Tie corners of cheesecloth and hang for 12 hours above a pot in the sink
- After 3 to 4 hours you can add cheese salt to taste by mixing in with a sanitized spoon
- Re-tie the cheesecloth & continue hanging time up to 12 hours
- Scoop the cream cheese into a dish
- Add salt and/or herbs according to taste
- Keep in fridge for up to 2 weeks
Notes
- Store Rennet in fridge
- Cultures in freezer
- Cheesecloth Care:
- 60 weave is very good
- Always rinse in cold water
- Wash in a mason jar in a water & baking soda solution
- [can boil in microwave]
- Rinse in fresh cold water
- Dry in sun