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Introduction:
Making cheese at home is an incredibly rewarding and satisfying experience, allowing you to control the ingredients and customize the flavors. While most cheese recipes call for vinegar or citric acid as a way to acidify the milk, it is entirely possible to make cheese without these ingredients. Instead, this method uses natural acidification, utilizing the enzymes and bacteria already present in milk. Whether you're a beginner in cheese making or looking to explore an alternative approach, this recipe will guide you through the process step by step, ensuring you create a delicious, fresh batch of homemade cheese.
Ingredients:
1 gallon of whole milk (preferably raw or pasteurized, not ultra-pasteurized)
1/4 teaspoon of mesophilic starter culture (or you can use a small amount of plain yogurt as a substitute)
1/4 teaspoon of liquid rennet (or tablet form, follow instructions for use)
Non-iodized salt (to taste)
Filtered water (for diluting the rennet)
Instructions:
Prepare the Milk: Pour the milk into a large, heavy pot. Slowly heat the milk to 85°F (29°C) over medium heat, stirring occasionally to prevent it from scorching.
Add the Starter Culture: Sprinkle the mesophilic starter culture (or a few spoonfuls of plain yogurt) over the surface of the milk. Allow it to sit for 1-2 minutes, then gently stir it into the milk using a slotted spoon.
Coagulate the Milk: Dilute the rennet in a small amount of cold, filtered water. Slowly pour the diluted rennet into the milk, stirring gently for about 30 seconds. Then, stop stirring and allow the milk to sit undisturbed for 60-90 minutes, at room temperature, or until the curds form and the whey separates. The curds should have a firm consistency and the whey should appear clear.
Cut the Curds: Once the curds have set, use a long knife or curd cutter to cut the curds into small cubes (about 1/2 inch). Let the curds rest for 5-10 minutes to firm up.
Cook the Curds: Gently heat the curds to 105°F (40°C) over the next 30 minutes, stirring occasionally to prevent the curds from sticking together. This step helps the curds expel more whey and firm up.
Drain the Whey: Once the curds have reached the desired consistency, pour off the whey, leaving the curds in the pot. You can save the whey for other recipes, such as making bread or smoothies, or discard it if not needed.
Press the Curds: Transfer the curds into a cheesecloth-lined mold. Press the curds gently to remove excess whey, gradually applying more pressure over time to compact the curds into a solid block. Press for 2-4 hours, flipping the cheese occasionally to ensure even pressure distribution.
Salt the Cheese: After pressing, remove the cheese from the mold and sprinkle the surface with non-iodized salt. You can also mix salt directly into the curds before pressing if preferred.
Age the Cheese (Optional): Depending on your desired flavor, you can age the cheese. If you prefer a fresh cheese, it is ready to eat right away. For a more mature cheese, let it sit in a cool, dry area for several days or weeks, flipping it occasionally.
Tips for Serving and Storing:
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