Ingredients
Units
Scale
Instructions
- Heat the milk to 72 degrees Fahrenheit.
- Add the calcium chloride mixture to the milk and stir well.
- Add the direct-set mesophilic starter and stir again to make sure it is well mixed into the milk.
- Add the diluted rennet and stir it using an up and down motion for one minute.
- Cover the pan and let the milk set at 72 degrees Fahrenheit for 12 to 18 hours until it is coagulated. The curd is going to be very soft.
- Cut the curd into 1/2 inch cubes* and then allow them to sit in the pan, undisturbed for 15 minutes.
- Return the pan to the heat and slowly increase the temperature three degrees at a time over a five minute period until the temperature of the pan contents reaches 90 degrees Fahrenheit.
- Then turn the heat up so the temperature ninth pan increases one degree per minute until the temperature reaches 102 degrees Fahrenheit.
- Cook the curds at the 102 degree Fahrenheit temperature for 30 minutes. Be sure to keep the temperature steady. The curds will be firm when they are done with a custard like interior.
- Let the curds sit for five minutes at 102 degrees Fahrenheit.
- Pour the contents of the pan through a colander lined with cheesecloth. A pan placed underneath the colander can be used to catch the whey.
- Allow the curds to drain for several minutes before dipping the cheesecloth containing the curds into cool water, and then allow the cheese to drain again.
- Submerge the bag of curds into ice water to cool them and then let them drain for another five minutes.
- Then place the drained curds into a bowl to break the pieces up because some will have matted.
- Add the heavy cream, salt and herbs to taste, if using.
- Store in a covered container in the refrigerator for up to two weeks.
- Prep Time: 24 hours
- Cook Time: 2 hours
