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Lactic Cheese

Posted By Suzanne McMinn On October 15, 2011 @ 1:05 am In All Recipes,Appetizers & Snacks,Cheese,Dairy,Homemade Cheese,Soft Cheeses | No Comments

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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