The Joy of Lactic Cheese


My top 10 ways to use lactic cheese:

1. In place of ricotta in lasagna.
2. Spread on pizza in place of mozzarella.
3. On bagels or toast.
4. In place of cream cheese in cheesecake.
5. In dressings and dips of all kinds.
6. In burritos or enchiladas (in place of or in addition to other cheeses).
7. In veggie roll-ups.
8. Dolloped on top of green salads.
9. Mixed into potato salads or egg salads.
10. Slathered on top of burgers.

In fact, it’s hard to think of a way you can’t use lactic cheese. It’s the cheese of cheeses! I also use lactic cheese as the base for homemade Velveeta. Lactic cheese is even delicious simply served on a plate drizzled with olive oil and an herb garnish. Dig in with some good crackers!

Lactic cheese is one of the easiest, and most versatile, of the soft cheeses, and it delivers an incredible yield on just one gallon of milk. “Lactic” means milk, and that’s what it is, an ingeniously simple milk cheese. It looks and acts like cream cheese, but without any cream, leaving the cream for butter, whipped cream, coffee cream, and other delectable purposes. It’s also one of the most forgiving recipes I’ve ever used, which has made it a big favorite here. I can neglect it mercilessly while it’s in the making, which suits my schedule just fine. For my cheese challenge for New England Cheesemaking this month, I’m bringing you lactic cheese and a few of my favorite lactic cheese-inspired recipes and ideas. This is a perfect cheese for beginning cheesemakers. If you haven’t given it a try yet, you must!

Lactic cheese can be stored in the fridge for a couple of weeks, but for long-term storage I freeze it. I press the cheese into 8-ounce Ziploc containers.

After it freezes, I remove the cheese from the container and slip it into a sandwich baggie. I can then store about eight 8-ounce lactic cheese blocks in one 1-gallon freezer baggie. When I need some cheese, I remove one (or more) blocks of lactic cheese, defrost, and use. It freezes wonderfully.

This recipe comes from Ricki Carroll at New England Cheesemaking.

*A note about the diluted rennet: It sometimes feels wasteful to use but 1 teaspoon of the diluted rennet. Often when I am on a lactic cheese binge, making it several times in a row to store for later use, I will save over the diluted rennet to re-use multiple times. I’ve found I can store it in the fridge (in a small container with a lid) for one to two weeks and it is fine. The diluted rennet will lose its strength after a while, so just beware if you do that. It’s okay to save it over to continue to use, but you can’t save it over forever.

Printer-Friendly Printer-Friendly
How to make Lactic Cheese:

1 gallon whole or skimmed milk
1 packet direct-set mesophilic starter
3 drops liquid rennet diluted in 1/3 cup cool unchlorinated water
cheese salt (optional)

1. Heat the milk to 86 degrees (F). Add the starter and mix thoroughly.

2. Add 1 teaspoon of the diluted rennet and stir gently with an up-and-down motion. Cover and let set, undisturbed, for 12 hours, or until a solid curd forms.

Sometimes I let it sit in the pot for 18 hours. Or 24 hours. Because I’m busy. Or I don’t feel like it. Or I’m just plain lazy. Lactic cheese WAITS. Lactic cheese is patient, lactic cheese is kind. It does not envy, it does not boast, it is not proud. It does not dishonor others, it is not self-seeking, it is not easily angered, it keeps no record of wrongs. Lactic cheese does not delight in evil but rejoices with the truth. It always protects, always trusts, always hopes, always perseveres!

And when you are ready, it is ready! Patient lactic cheese curd pulling away from the sides of the pot:

The curd will look like yogurt.

3. Gently ladle the curd into a colander lined with butter muslin. I also use disposable cheesecloth for lactic cheese with no problem.

Tie the corners of the muslin into a knot and hang the bag to drain for 6-12 hours, or until the cheese reaches the desired consistency. A room temperature of at least 72 degrees will encourage proper drainage. If you hang it on the low side, 4-6 hours, the consistency is lighter and creamier, and the yield is higher.

When I’m preparing soft cheeses to hang, I set up the bowl with the cheese to one side of my sink. I set the colander in the sink in the middle and to the right, I set my hanging bucket. I have a small (3-gallon) bucket now that I use just for hanging soft cheeses. It’s a handy size, and if my kitchen isn’t busy, I just leave it sitting in the sink while the cheese is draining.

Usually, I’m about to have something else going on in my sink, so I move it off to the counter, or sometimes I even set it on the floor out of the way.

A bucket with a handle is very handy. It also has a pour spout so I can easily pour whey off as needed.

A cheese kitchen is a happy kitchen!

4. Place the curds in a bowl and add the salt to taste, if desired.

I usually don’t add salt at this point because I’ll go on to use the cheese in other recipes. Lactic cheese is creamy yet light, almost “fluffy” in consistency.

5. Store in a covered bowl in the refrigerator for up to 2 weeks. (As I described above, if I don’t use it right away, I freeze it in 8-ounce blocks.)

Yield: About 2 pounds (or slightly more).

And here are some of my recipes using lactic cheese–I can make all of these recipes from just one setting of lactic cheese.

Fresh Cheese & Chervil Dressing or Dip:

1 cup milk
1 cup lactic cheese
1 tablespoon fresh or 1 teaspoon dried chervil
1 teaspoon garlic salt
1/2 teaspoon coarse ground black pepper

Combine all ingredients; mix well. Makes approximately 2 cups dressing. Serve over salads or use as a dip for fresh vegetables. Keep refrigerated. Parsley can be substituted for the chervil.

This is a simple but addictive dressing!

Grandmother Bread with Fresh Cheese:

1 1/2 cups warm water
1 teaspoon yeast
2 tablespoons sugar
1/2 teaspoon salt
1 cup lactic cheese
3 1/2 cups flour

In a large bowl, combine water, yeast, sugar, and salt. Let sit five minutes. Mix in the lactic cheese. Stir in the first cup of flour with a heavy spoon. Add more flour, a little at a time as needed, stirring until dough becomes too stiff to continue stirring easily. Add a little more flour and begin kneading. The amount of flour is approximate–-your mileage may vary! Continue adding flour and kneading until the dough is smooth and elastic. Let dough rise in a greased, covered bowl until doubled. (Usually, about an hour.) Uncover bowl; sprinkle in a little more flour and knead again. With floured hands, shape dough and place in a greased loaf pan. Cover, and let rise for 30-60 minutes. Bake for 25 minutes in a preheated 350-degree oven. Can also be made as dinner rolls–divide into 12-15 rolls, place on greased pan, let rise and bake for about 15-20 minutes or until browned.

This makes a rich but light bread.

See more Grandmother Bread recipes here.

Pumpkin Cheesecake Pie:

2 cups pumpkin (or butternut or cushaw) puree
1 cup lactic cheese
1 cup sugar
2/3 cup (5 ounces) evaporated milk
1/2 cup milk
3 eggs
2 tablespoons bourbon (optional)
1 teaspoon cinnamon
1/2 teaspoon salt
1/2 teaspoon nutmeg
1/2 teaspoon ginger
pastry for single-crust pie
crushed graham crackers

Pumpkin (and other winter squash) puree, especially homemade, has a lot of water in it. I measure and press until I have 2 cups pressed puree. Too much water in your puree will interfere with setting your pie.

Combine first 11 ingredients in a medium-size bowl; beat well with electric mixer. Spoon into prepared pie crust. Sprinkle crushed graham crackers over the top. (It just takes a couple of graham crackers to crush enough.) Bake on lower rack of oven at 400 degrees for 15 minutes. Lower oven temperature to 350 and bake another 30-35 minutes until filling is firm and knife or toothpick inserted near center comes out clean. Chill before serving.

A deliciously different pumpkin recipe for the holidays, or any time!

Find all these recipes on Farm Bell Recipes for the handy print page:
Lactic Cheese
Fresh Cheese & Chervil Dressing or Dip
Grandmother Bread with Fresh Cheese
Pumpkin Cheesecake Pie

See how to make a homemade cheese press here. The spring-loaded press I use now can be found here.

See how I made my cheese cave here.

See all my posts in Cheesemaking here.

I get my supplies here.

This is my cow.

To help you get started making cheese, New England Cheesemaking is providing a Deluxe Basic Cheese Making Set (K1, RW1 & BR12), which includes Basket Mold (M222), Vegetable Rennet Tablets (R4), Mesophilic DS Starter (C101), Thermophilic DS Starter (C201), Mini Budget Thermometer (E6), 1/2 oz. Calcium Chloride (C14), 1 yd Re-usable Cheesecloth (U1), Recipe Booklet, Red Cheese Wax (RW1), and Natural Bristle Brush (BR12). Total value: $39.95. Note: This giveaway is open to U.S. residents only. (P.S. Or at least a U.S. shipping address. You can have a friend or relative send it on to you if they have a U.S. shipping address.)

For a chance to win: Leave a comment on this post and let me know you want it. ONE winner will be drawn by random comment number to receive the package. Eligible entry cut-off is midnight Eastern (U.S.) time tomorrow night (October 16). This post will be updated with the winner by 9 a.m. Eastern (U.S.) time on Monday (October 17). Return to this post to claim your prize!

You must be registered to comment. If you’re not registered, you can register here. If you’re already registered but not logged in, go here to log in.

UPDATE 10/17/11: The winning comment number, drawn by, is comment #61, wvhomecanner. Email me at [email protected] with your full name and address for shipping!



  1. lizzie says:

    I want to learn to make CHEESE PLEASE! :shimmy:

  2. KariP says:

    I am soooooo ready to start making my own cheese, and this giveaway would get me moving in the right direction. Everyone on this site inspires me.

  3. mschrief says:

    I would like the cheesemaking kit. I need more joy in my life.

  4. enjay says:

    Cheese making sounds like so much fun, please enter me in the contest.

  5. Nancy S. says:

    I’d love some supplies from New England Cheesemaking!

  6. theresea says:

    You make it look and sound so easy. Please put me in for the drawing….I’d love to give this a try.

  7. Windswept Farm says:

    This was a great post. I am hungry for all of those recipes. Please sign me up for a chance to win the kit.

  8. kellyb says:


    Add my name to the list. After the retreat, I’ve been looking forward to making more cheese.

  9. sheepish says:

    ooh, yes, please. I want one. I am totally inspired to make this cheese now, and since I have a yogurt pile-up and a spare gallon of milk in the fridge, I think I know what I am doing today! thanks!

  10. tsmith says:

    I’d love to win this!

  11. yysmom says:

    I would love to win! My kids and I love making cheese! :woof:

  12. dgkritch says:

    Please toss my name in the hat!!
    I’ll be laid off work in 6 weeks and I’ll have plenty of time to make cheese!!!

  13. Snapper119 says:

    I’m picking up my raw milk this morning and have no freezer room today for the extra gallon. My NEC supplies arrived last week and today’s plan was cheese making. Now I don’t even have to pull down Ricki’s cookbook. πŸ™‚
    Have a great weekend!

  14. Em says:

    I would love to make cheese…enter me please!

  15. Leah's Mom says:

    That dressing sounds great…I’m going to try some next time I make lactic cheese! :hungry: (Sign me up, Scotty!)

  16. DarleneS says:

    As a big time cheese lover I would love to be able to make my own. Thanks for the chance. :snoopy:

  17. Valerie says:

    I would love to be included in the contest. Your goodies look delectable. First thing I’d make with my lactic cheese would be grandmother bread. Yummy! :hungry:

  18. Grammie says:

    I would love to win this and start showing my granddaughters how to make cheese. we love to cook together…

  19. tdu1964 says:

    I would like to learn a little cheese making!

  20. SheilaKay says:

    Thanks for posting all the great pics and instructions. I’m going to try to get back to making cheese as soon as my knee heals….just call me hoppalong! LOL I’d love to be entered in the contest, thanks.

  21. judydee says:

    Me too!! Please enter. Looks like yummy fun!

  22. marika says:

    Hi, thank you for another inspiring cheese recipe! I just made raw goat milk cheese (chevre) and am hungry to make more)
    Please enter me in the give-away for this cheesemaking kit – thank you!


  23. Luann says:

    You make cheesmaking seem so easy. I tried making mozerella once and it was horrible.

    Please enter me in for the giveaway. I must try and try again and maybe one time I will become successful!

  24. JenniferP says:

    Thanks for the great post! I can’t wait to make the pumpkin cheesecake pie–it sounds delicious! Please enter me in the drawing–I’m ready to try making some new cheeses!

  25. jkubemt1 says:

    Yummy. I just made some mozzarella the other day and It turned out great but I think it was a little hard so I’m gunna do it again and see if I can get it to be a little softer. I would love to do more cheeses just don’t have a lot of money right now. I am having fun though. :purpleflower:

  26. tea4too0 says:

    Please enter me in the contest. Thank you. T

  27. Christilin says:

    All those recipes look SO yummy! Can’t wait to try the pumpkin pie for Thanksgiving, and the Grandmother cheesy bread, too. Your recipes always get raves at my house. :snoopy:

    Thanks for the terrific contest, I’d love to win this!

  28. strauger says:

    So glad I found your blog! You make West Virginia sound like heaven. I would love to win the cheese kit.

  29. AutumnK says:

    Enter me to win, please.

  30. csugden says:

    I would love, love, love to get this! I need a patient and kind and forgiving cheese. I really do.

  31. cloudcruiser says:

    Love the blog, and would love to win the kit! :chicken: :chicken:

  32. easygoinglady says:

    I have wanting to get started with some cheesemaking. Sounds like a great place to start. Enter me in the contest for the cheesemaking kit. You inspire me so much

  33. Raiquee says:

    I would love to win this kit pretty please! :cowsleep:

  34. Halfpint says:

    I want to make cheese!

  35. Abby's Mom says:

    Me! Me! :happyflower: Please? :fairy:

  36. Hlhohnholz says:

    Ooo! Lactic cheese. That would go absolutely famously with the Jalapeno Cherry Jam I made yesterday. πŸ˜€ I would love to win this giveaway too!

  37. Laurab says:

    Me! Me! Me! I already make this cheese with my goats’ milk (I call it chevre). I want to start making hard cheeses.

  38. ashmmorgan2 says:

    I would have never thought to make bread with lactic cheese! It sounds yummy. I hope I win the kit so I can make up a batch and try it out πŸ˜€

  39. Dreambria says:

    Thanks for such a great article! I’ve been making Chevre almost every night for a year… but this Lactic Cheese looks almost as easy! I might have to call it “GoatLactic” though… haha! Hope it works with goat milk, we’ll see! I haven’t had much luck freezing my chevre (It gets kinda crystallized and loses flavor) so I’m excited to try out your Lactic Cheese. I can’t wait, and WOW the Pumpkin Cheesecake recipe looks dreamy. I can almost taste it! Please enter me in the contest and thank you!

  40. roosterrun says:

    This kit sounds wonderful. I am ready to start making my own cheese. Please sign me up for the drawing. Good luck to all who enter.

  41. Cheryl LeMay says:

    I’m curious – how much lactic cheese do you get from a gallon of milk? An 8 oz pkg of cream cheese is around two bucks.Would this be more economical? Please enter me too.

  42. Shelly says:

    Please add me to the drawing :wave:

  43. jan n tn says:

    This sounds like a wonderfully, easy way to start cheese making. Please put me in for another chance to win an awesome give-away.

  44. DebbieM says:

    Everything sound so good. I would love to win the cheese kit-thanks for the chance!

  45. Auntie Linda says:

    Sounds wonderful! Enter me please…..

  46. mommafox says:

    This recipe sounds like it is soooooooo easy. Just the thing for me right now. Would like to have a chance at winning the kit.

  47. Blyss says:

    :woof: Another Magical Cheese… I am on it! And I wouldn’t mind winning the kit either! Thanks Suzanne! :sheepjump:

  48. sueann37 says:

    Enter me please. I love cheese and would really like to learn how to make it.

  49. hansbrough says:

    This sounds like a great cheese! Please enter me in the contest!! πŸ™‚

  50. Nadeanne says:

    I wanna make cheese! πŸ™‚

  51. AndiK says:

    Please enter me in the drawing. I think I’m ready to make the cheese-making plunge!

  52. DebrafromMD says:

    This looks like a good cheese to start with. Please put me in the drawing.

  53. Pete says:

    Yes, please! Would LOVE to have the starter kit!!

    (Thank you, Suzanne and NEC!!!)

  54. CarrieJ says:

    I am on a cheese making mission and am trying my first cheddar today. Enter me please!

  55. jbbtjbbt says:

    I would love to learn to make cheese!

    Brigitte C.

  56. LisaAJB says:

    Chees me! :eating:

  57. Hugh says:

    Thanks for the great post. Cheese me please!!!

  58. lizajane says:

    Please enter my name! Thanks!!

  59. Victoria says:

    I want to make my own cheese please !!!! hehe. Please enter me. Thx

  60. Badgerdance says:

    Looks like a great cheese recipe. Please add me to the contest!

  61. caroline says:

    I’d love to make this – please enter me in the drawing!! Thanks

  62. debg says:

    Would love to win this cheese kit. Lactic cheese seems to be the bomb.

  63. Jiller says:

    I would love a starter Kit~ In fact it’s on my Christmas list~

  64. jeffsgal212 says:

    I want this SOOOO badly! πŸ™‚ My friend has become a cheese maker and between her and this blog I’m just itching to try it too!

  65. marymac says:

    I would love to win this cheese making kit to get started!

  66. Darlene in North GA says:

    Lovely looking cheese. I’d love to win the prize package. I can make this cheese!

  67. mnmtac says:

    I would love to have a chance to win this cheese kit! I’m a stay-at-home mom of 3 silly little kids. I love making bread, and would love to try making cheese!

  68. STH says:

    I’d love to get started on cheesemaking–please enter me!

    Thank you for this!

  69. BJ Farm says:

    I would love to try my hand at cheese making. :duck: :dancingmonster: :dancingmonster:

  70. Jennifer S says:

    I would love to win! Enter me please!

  71. tinamanley says:

    I would love to make my own cheese! Please enter me.

  72. jafugate says:

    OOOOH, I’ve wanted to try my hand at making my own cheeses but have so far been intimidated, I’d love to win this!

  73. gaea303 says:

    Suzanne, I would love to win this cheese making prize! But if not, I will order some starter myself…I have a question, though. Can you use store bought milk successfully for this lactic cheese? Also, your recipe says whole or skimmed…does that mean store bought skim milk would work too? Or maybe you don’t know since you have your own wonderful REAL milk…if anyone else knows if store bought skim would work, I would love to hear from them. Thanks!


  74. MalagaCove says:

    I’d love the cheesemaking kit, that would be GREAT!

    Thanks for the chance —


  75. cmashorty says:

    I would Love this cheese kit!!!! I cracked up at the “lactic cheese is patient, Lactic cheese is kind…..”.

  76. mamacarpenter says:

    I would love to learn to make cheese! Can you do it with Powdered milk (non instant)?? With that I can make yogurt and yogurt cheese, so maybe regular cheese… Please enter me in the contest!

  77. DancesInGarden says:

    I can’t get liquid animal rennet, so I use tablets. Any suggestions on how much I would need? I think the general guideline is 1/2 tablet per gallon of milk, no?

  78. Rob B. says:

    Would love to try making this, esp. So I could make homemade velveeta!(fingers and toes crossed)

  79. Chaseburgmama says:

    I have the goats… I have the milk… I have the herbs. Now all I need is the cheese kit. I would love to be entered in your contest! Thanks for your great blog . I can relate to so many of your postings. πŸ™‚
    Happy living off the land here in western Wisconsin.

  80. aprilejoi says:

    Please put me in the drawing, Suzanne. I want it! Thank you!

  81. boulderneigh says:

    I think I’m finally ready to tackle cheese, so enter me please! (Do I get bonus points for rhyming? πŸ™‚

  82. vmfisher says:

    I want to learn to make cheese!

  83. Jblank says:

    If you can use store bought cheese for lactic cheese then I am so interested. Cream cheese at the best price I have found is $1.50 for 8oz. That makes for pricey pumpkin rolls.

  84. whott says:

    please enter me in your contest

  85. woadtoad says:

    Hey. I’d love to win!
    Thanks for the opportunity.

  86. laurie hamar says:

    Enter me please, thanks for the chance.

  87. Liz says:

    :snoopy: I am ready to make this oh so yummy cheese!
    JUST as soon as I win this contest! Yeah!! :snoopy:

  88. ChristaH says:

    I would love to try this!

  89. DaleNofziger says:

    I want it

  90. DaleNofziger says:

    I want it!!!!!!!!!!

  91. AZ Officiant says:

    I just went to Strawberry Arizona for a goat cheese making class at Fossil Creek Ranch. I really need Deluxe Basic Cheese Making Set from New England Cheesemaking.

    Thank you for the great article. I will be subscribing.

  92. EightPondFarm says:

    Another wonderful cheese post; and another chance to win this terrific package! Thanks!!

  93. Turtle Mom says:

    I want it! I want it! PLEASE!!! Thank you for offering these awesome cheese making items!

  94. Joan Galbi says:

    Hi Suzanne,

    I would love to win the Deluxe Kit. So please make it mine.

    Joan Galbi

  95. Aggiemom says:

    :moo: :moo: :moo: :moo:
    I would love to have a cheese making kit. Please pick me. I just love that you always challenge me to try something a little beyond my reach. You are wonderful.
    Carolyn πŸ˜€

  96. DebbieInMemphis says:

    I’d love to win this and get to try making some cheese for the holidays πŸ™‚

  97. lauren says:

    Please enter me for the giveaway this cheese looks not so scarey to try πŸ™‚

  98. lavenderblue says:

    Is it the rennet and mesophilic starter that make it creamy? I have tried Lebnah and Queso blanca (I think those are the names) that are made with just vinegar or lemon juice but A.) They don’t always turn out and B.) When they do, the consistency is often akin to little bouncing rubber cheese balls.

    At any rate, I need something to replace the oh! so! expensive riccotta. That would be a wonderful thing. And if I got really good at making it, maybe it would replace the riccotta in “The Best Cannoli Recipe, Ever”, which I haven’t made in about 15 years. So please, for the sake of my Cannoli, enter me in that contest.

  99. CindyP says:

    I love lactic cheese! I don’t tell everyone it’s lactic cheese either…I’ve either made cream cheese or ricotta cheese. It’s worked wonderfully in anything I’ve tried it πŸ™‚

    Would love a chance to win the kit!

  100. ashleyk says:

    Do I want it? Yes I do!!! I LOVE lactic cheese! πŸ™‚

  101. Rosemeri says:

    please enter me in this drawing. I would love to have this kit and I really want to try making lactic cheese.

  102. rumblet says:

    I have made yoghurt, cheese curd, ricotta, and tried a few recipes using the whey. I am for sure going to make lactic cheese. I like the fact that it has a pretty good yield. Please sign me up for the drawing.

  103. Rainla says:

    Please enter me in the drawing! I loved this post and now I want to make some lactic cheese.


  104. absinthe says:

    Please enter me into the cheese kit drawing! I’d love to make cheese at home!

  105. kindigo27 says:

    I’d love to try my hand at this. This doesn’t look overly threatening.

  106. Sandra in SC says:

    Please put me in the drawing! I would love to win a cheese making kit!!!


  107. CrystalGB says:

    I would love to make cheese. Please count me in the drawing.

  108. forchie says:

    Count me in- would love to win some supplies!My goats and I thank-you

  109. twotravel says:

    I wanna start making cheese and would love to get a jump start with this kit, enter me in too! :turtle: :wave:

  110. Farmgirl says:

    I would love to try this cheese! Add my name to the hat!

  111. Miss Nellie says:

    I would love to win the New England Cheese making kit. Please enter me.

  112. JerseyMom says:

    Wooohooo!! (sorry…watching a football game too and my hoot and holler is in overdrive :woof: ) I’d love to win this. Lactic cheese is the ONLY thing I was ever successful with given my ‘just suspect milk’ milk supply. It only went south when I tried to convert it to Velveeta…..then it became a water cheese sauce. I’d love to try again though…. Count me in!

  113. John says:

    Please add my name to the drawing.

  114. CBinID says:

    This kit would be just what I need to take the first step into the world of cheesemaking. Help me get on my way!

  115. knchock says:

    This post makes me want to make this cheese so please enter me. You make it sound so versatile. Question though….are you able to spread it over pizza sauce on pizza or do you cut it in small pieces and lay it over the sauce?

  116. Wildflower_VA says:

    Me! Me!!!!! I want it! :woof: :hissyfit:

  117. kintyre says:

    I’ve been working on cheesemaking, inspired by your blog. I’d love a chance to try out the real kit. Thanks for all the recipes and ideas!

  118. lwb says:

    I would love the kit!

  119. sekinkead says:

    I would like to be entered in the giveaway! I want to make cheese!!!

  120. wvhomecanner says:

    WOOHOO! WOW! I can’t believe I WON!
    Thanks!!!! Suzanne and New England Cheesemaking!

  121. wibekah says:


    I noticed that New England Cheesemaking’s website calls for 2 drops of rennet per gallon which is much more than you use in your recipe. Do you know why? Have you tried both amounts?

  122. PaulaA says:

    I did it, I did it, I did it!,, :snoopy: I know this an old post, but let this be a reminder, Suzanne, that your posts live on with great value. It’s delicious!! Yay! For others to note- I did it with a half gallon of store bought raw milk, which was about all i could afford. I made it in a big Corningware pot since I needed my stainless steel pasta pot for dinner, i used “a few grains” of mesophilic starter, I let it set about 24 hrs because that was my schedule, my kitchen runs about 60 degrees this time of year ( yes sixty) and I hung it about 5 hours. I couldn’t come up with a bucket, so I set my pot in the oven (off) on the lowest rack, and hung the muslin from an oven rack at the highest position. I’m telling all this because others will look here like I did to see this wonderful method/recipe. I looked at other recipes and always came back here, the main thing I took from other recipes was the “few grains” or 1/10 tsp of starter.
    I mixed a little finished cheese with salt, herbs, chives for a cracker spread, and it is really good. I mean really. I mixed some with a Mexican ‘carne asada’ seasoning salt and had it in a bean and cheese and lettuce burrito. Delicioso! Do it, y’all! You will feel, as I do, like the Cheese Queen! Thank you Suzanne for making this seem so easy and worth it.

  123. Smita says:

    I know this post is from long ago but I am new to cheese making and I would greatly, greatly, appreciate any input you might have. From what I am reading this cheese is not really much different from Fromage Blanc except much less rennet is used than is usually advised. And then different people use different direct set cultures for Fromage Blanc. Would you say this Lactic cheese is Fromage Blanc? Or does the use of much less rennet and longer fermentation time make it a very different tasting cheese? I dont know why that is important for me to know that right now, but I think it would clarify my understanding of processes in cheese making. Thank you so much!

  124. Smita says:

    Thank you so much for your reply!

    Although I haven’t made either Fromage Blanc or Lactic Cheese yet but I think I understand the different nomenclature/classification now, upon further (compulsive) reading. Lactic cheeses are those where the fermentation goes on for a long while and thus the greater amount of acid accumulating is essentially what causes the curd formation. Either no or very little rennet is used for the curd. As is your method. At least theoretically, they have a ‘lactic’ tang. Cheeses like Fromage Blanc use relatively a lot more rennet to develop the curd and shorter fermentation time and have a sweeter flavor.

    You have a wonderful website and it has been educational and inspirational.

    my very best!

Add Your Thoughts