Home Cheese Making by Ricki Carroll

Author:Ricki Carroll
Language: eng
Format: epub
Publisher: Storey Publishing, LLC
Published: 2002-05-07T16:00:00+00:00

RECIPE FROM A HOME CHEESE MAKER

guido’s cheese

With a bit of honey on top, this cheese is perfect as an after-dinner treat. It goes well with a nice glass of Chianti.

2 gallons farm-fresh milk

1 packet direct-set ther-mophilic starter, or 2½ ounces prepared thermophilic starter

1 tablet vegetable rennet, dissolved in ½ cup cool water

1 pound cheese salt (for brine), plus more for seasoning

1 gallon water

1. In a double boiler, heat the milk to 90°F. Turn off the heat and add the starter. Stir thoroughly and let set for 25–30 minutes.

2. Add the rennet, stir, and let set for about 15 minutes.

3. Make cuts with a long knife in the solidifying milk. The curd is ready when it shows a clean cut, like pudding. Cut the curd into small pieces.

4. Stirring frequently, slowly heat the curds to 120°F over a period of 30–40 minutes.

5. Line a mold with cheesecloth and ladle in the curds. Press the cheese with your hands. Put the mold with the cheese into a bowl to collect the draining whey. Put a weight of about 2–3 pounds on the cheese. Turn over the cheese and rewrap it in the cheesecloth; this ensures a good shape. Turn the cheese frequently at first, then every few hours, keeping the cheese at 90°-95°F for 4–6 hours total. Remember to rewrap the cheese each time.

6. Let it set for 24 hours with a 2-pound weight on top.

7. Combine 1 pound of the salt and the water to make a brine solution. Remove the cheese from the mold, remove the cheesecloth, and put the cheese into the brine. Let set for 24 hours.

8. Remove the cheese from the brine and pat it dry with paper towels. (Reserve the brine for future uses.) Sprinkle with additional salt to taste.

9. Line a dish with paper towels, put the cheese into the dish, and age in a dry, cool place for at least 3 weeks.

10. For the first week, turn it 2 or 3 times a day. After the first week, turn it once a day.

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