One of the easiest and most versatile soft cheeses. Recipe courtesy New England Cheesemaking.
Servings: Yield--about 2 poundsPrep 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.
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