domingo, 7 de mayo de 2017

Ingredients4 litres of full cream milk1/16th of a teaspoon of...


  • 4 litres of full cream milk
  • 1/16th of a teaspoon of Mesolphillic direct set culture (MO30)
  • 1/8th of a teaspoon of liquid rennet diluted in 30ml (2 Tbspn) of unchlorinated water
  • 1 Tablespoon of Cheese Salt
  • 1/8th teaspoon of Calcium Chloride diluted in 30ml (2 Tbspn) of unchlorinated water, if using pasteurised/homogenised milk.


  1. Add milk to pot, heat to 32°C (90°F).  Add the
  2. Add the culture and mix the milk well.
  3. Add the diluted rennet and stir for 1 minute only.  Cover.
  4. Allow milk to set for 45-60 minutes, or until you get a clean break.
  5. Cut the curd into ½ cm (¼ inch) cubes.
  6. During the next 20 minutes, slowly increase the temperature to 35°C (95°F), stirring gently to keep the curds from matting.
  7. Cover and let the curds rest for 5 minutes.
  8. Drain off the whey by hand, return the curds to the pot.
  9. Add the salt and gently mix by hand.  Cover and allow curds to rest at 35°C (95°F) for 30 minutes.
  10. Line your mould with cheesecloth and fill with curds
  11. Fold one corner of the cheesecloth over the mould and top with a follower.  Press at 16kg (35lbs) for six hours.
  12. Remove from press and mould.

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