Lactic Cheese

Let's Cook

1. Step 1.

   Add to a large stainless steel pot: 1 gallon whole milk

2. Step 2.

   Heat the milk over medium heat, stirring frequently, to 86°F. Remove from the heat and add: 1 packet direct-set mesophilic starter

3. Step 3.

   Stir continuously for 1 minute. Cover the pot and let sit for 30 minutes.

4. Step 4.

   Combine in a 1-cup liquid measuring cup: ⅓ cup cool water; 3 drops liquid rennet

5. Step 5.

   Uncover the pot. Add 1 teaspoon of the rennet mixture (discard the rest) and stir for 30 seconds. Cover the pot and let the curd form, undisturbed, for about 12 hours. The curd will be soft but set, somewhat like yogurt.

6. Step 6.

   Line a colander with a clean flour sack towel and set it in the sink (if desired, place over a bowl to save the whey for another application like Ricotta). Scoop the curds into the colander and let them drain for 1 hour. Bring the corners of the towel together and tie them with kitchen string. Hang the curds and let them drain for 8 to 12 hours or until the desired consistency is reached.

7. Step 7.

   Transfer the cheese to a bowl and stir in: Salt to taste

8. Step 8.

   Store, covered and refrigerated, for up to 2 weeks.