ADVERTISEMENT
Introduction:
Making homemade cheese block is an incredibly satisfying and rewarding experience that brings fresh, creamy goodness straight from your kitchen. With just a few simple ingredients and a little patience, you can create a cheese that's far superior to store-bought varieties in flavor and texture. Whether you're a beginner or a seasoned food enthusiast, crafting cheese at home allows you to explore the world of artisanal dairy and customize the flavors to suit your taste. In this guide, we’ll walk you through the process of making your own cheese block, offering tips for success, serving suggestions, and ways to store your homemade creation.
Ingredients:
To make a basic homemade cheese block, you will need the following:
2 liters of whole milk (fresh, full-fat milk works best)
1/4 teaspoon of mesophilic starter culture (you can purchase this from specialty food stores or online)
1/4 teaspoon of liquid rennet (or according to the instructions on the packaging)
1/4 cup of cool, chlorine-free water (for diluting rennet)
1-2 teaspoons of salt (adjust to taste)
Optional: Herbs or spices for flavoring (garlic, basil, oregano, or black pepper)
Instructions:
Prepare Your Equipment:
Sterilize all your equipment (pot, spoon, thermometer, cheesecloth, etc.) to ensure a safe and clean cheesemaking process. You can do this by boiling the equipment or using a sanitizing solution.
Heat the Milk:
Pour the milk into a large, heavy-bottomed pot. Slowly heat the milk over medium-low heat, stirring occasionally to prevent burning. Use a thermometer to monitor the temperature. Heat the milk to 32°C (90°F), the ideal temperature for adding the starter culture.
Add the Starter Culture:
Sprinkle the mesophilic starter culture over the milk's surface. Let it rehydrate for a minute, then stir gently with an up-and-down motion to mix it thoroughly into the milk. Let the milk sit undisturbed for about 30 minutes to allow the culture to develop its flavor.
Prepare the Rennet:
While the milk is resting, dilute the rennet in 1/4 cup of cool, chlorine-free water. Stir gently to mix.
Add the Rennet:
After the milk has rested, gently stir the rennet mixture into the milk. Use an up-and-down motion to incorporate the rennet evenly. Let the milk sit undisturbed for 30 to 60 minutes, or until it has thickened into a custard-like consistency (called curd).
Cut the Curd:
Once the curd has formed, use a sharp knife or cheese curd cutter to cut it into small cubes, approximately 1-inch in size. This helps the curds release whey and firm up.
Cook the Curd:
Slowly heat the curd to 38°C (100°F) over the course of 30 minutes. Stir gently and occasionally to prevent the curds from clumping together.
Drain the Whey:
Once the curds have reached the desired firmness, remove them from the heat and allow them to settle for a few minutes. Then, pour off the whey, reserving some for future use if you prefer.
Salt the Curd:
Once the curd has drained and cooled slightly, sprinkle salt over the curd. Stir to ensure the salt is evenly distributed throughout the curd. You can also add herbs or spices for flavor at this stage.
Mold the Cheese Block:
Transfer the curd into a cheese mold lined with cheesecloth. Press the curd down gently to remove any remaining whey. Fold the cheesecloth over the curd, and press it with a light weight or cheese press for about 12-24 hours, depending on how firm you want your cheese block to be.
Unmold and Store:
ADVERTISEMENT