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1
Ensure that all equipment is sterilised before starting the recipe.
2
Heat the milk slowly to 90°C / 195°F, then cool it rapidly to 20°C / 68°F. (see the video on how to do this)
3
Add the cheese starter culture to the milk, and stir for 30 seconds (see the cream cheese on how to make up the cheese culture).
4
Add 1 tsp of rennet powder, and gently stir for 30 seconds
5
Cover the pan, and let it sit at room temperature for 24 hours.
6
When the times up, strain the curds through a sterilised cheese cloth, tie the 4 corners of the cloth together and hang the cloth over a large bowl, allow to drain for 24 hours, (see the video for ideas on hanging the cloth).
7
Once drained, turn out the curd into a large bowl, give it a good mix, add cheese salt at little a time, until you reach the required taste.
8
At this point you can add your preferred herbs and spices, (see the video for ideas).
9
Pack into suitable containers, and refrigerate or freeze, the flavour will increase over time.
10
Refrigerated: Best consumed within a week.
11
Frozen: Use within 3 months.
12
Enjoy.
Method
Ingredients
4ltr / 7pts whole (full fat) Cows milk
1tsp Rennet Powder
2 Frozen culture ice cubes
Cheese salt to taste.
Herbs n Spices of your choice
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Skeleton style Oven Gloves. Rated for up to and not beyond 260°C / 500°F.
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