| Amount |
Unit |
Ingredient |
| 1/2 |
Gallon |
Fresh Cream |
| 4 |
oz. |
Mesophilic Starter Culture |
| 1/4 |
tab |
Rennet |
| Method |
 | Mix 1/2 gallon fresh cream with 4 oz. of mesophilic starter. |
|
| Mix 1/4 tab Rennet into two tablespoons of COOL water. Mix this
into the milk thoroughly using a whisk and stirring for at least 5
minutes. |
|
| Cover and set aside to ripen for about 12-15 hours at room temp
(70ºF / 21ºC). |
|
| The milk should be a firm curd within 15 hours, however the full
12-15 hours is needed to develop the correct flavor. |
|
| After 12-15 hours, gently ladle the curds into a colander lined
with a FINE cheese cloth. |
|
| Allow the curds to drain for awhile then tie the four corners of
the cloth together. Hang it to drain 6-8 hours. |
|
| After the curds have drained, place the curds into a small
bowl. |
|
| Mix by hand until pasty. |
|
| Add salt, herbs, etc. to taste. |
|
| Place the cheese into a sealable container into a refrigerator.
The cheese will firm up a little once under refrigeration |
|
