1 gallon whole milk (just be sure that it is not Ultra-pasteurized, any other kind will work, store bought, fresh from the cow (or goat))
1 tsp. citric acid*
1/4 rennet tablet*
2 tsp. cheese salt*
A big pot
Thermometer
Slotted spoon
1) Place milk in large pot with thermometer.
2) Turn heat on med-low and heat milk to 90 degrees, stirring occasionally.
3) While you are heating the milk, dissolve 1/4 rennet tablet in 1/4 C. cool water.
4) When milk has reached 90 degrees, turn off heat. Pour rennet over slotted spoon into milk and stir for 20-30 seconds.
5) Remove thermometer and let milk sit undisturbed for 8-10 minutes.
6) Milk should be like a thick gelatin. Cut the curd into a grid pattern.
7) Stir gently for a minute and then remove the curd using your slotted spoon into a microwave safe bowl, trying to leave as much of the whey (the yellowish liquid) behind.
8) Pour off as much liquid as you can without losing any curds. Heat in microwave for 1 minute. Stir, pour off liquid and heat for 35-40 seconds more. Stir and pour off any liquid. Cheese should start to stick together and look stringy. If the curds are not sticking together you can heat for 35-40 seconds more.
9) Once your curds are sticking together and you have removed most of the liquid, add your cheese salt. I usually sprinkle a little on, knead, and sprinkle more on until all the salt is incorporated.
10) After your salt is incorporated, heat the cheese for 35-45 seconds more until it is stretchy like taffy. The cheese will be really hot, so it helps to wear gloves to work with the cheese.
11) Pull and stretch cheese until it is shiny and smooth.
12) Shape cheese into a log by kneading on counter top.
* Also, I took the whey, brought it to 200 degrees, added 1/2 cup of vinegar and got about a cup of ricotta. I kept almost all of the whey and froze it to use in soups. I've also heard that whey is very good for your skin.*
0 comments:
Post a Comment