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Lactic Cheese

Submitted by: suzanne-mcminn on October 15, 2011
0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5
Lactic Cheese

One of the easiest and most versatile soft cheeses. Recipe courtesy New England Cheesemaking.

Featured on CITR

Difficulty: Easy

Servings: Yield--about 2 pounds

Prep Time: 24 hours   Cook Time: few minutes  


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. The curd will look like yogurt.

3. Gently ladle the curd into a colander lined with butter muslin. 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.

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

5. Store in a covered bowl in the refrigerator for up to 2 weeks.

Categories: Appetizers & Snacks, Cheese, Dairy, Homemade Cheese, Soft Cheeses

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