I do two types on a regular bases. One is with rennet and the other just with letting milk go sour and thick by itself and then straining it.
I m by no means an expert on the subject, but i manage :-), So if anyone want to come and teach me more – yes please!
Below some pics of the process. It starts with warming up the milk and when its about 35-40ºC add the rennet. Dosage is on the package – at the beginning I added to little cause it gave me dosage instructions for 80l milk…..Well I only used 3-4 litres so difficult to down scale.
Anyway if it doesn’t set try using more rennet.
But lets do the step by step list:
- Warm milk to 35-40ºC
- Add rennet (dissolved in a bit f water usually)(no wild stirring, just soft little turn for a couple of times)
- wait 20 min – 2 hrs check when milk has set by moving pot slightly, it looks a bit like wobbly yogurt from the consistency when set
- cut with knife into blocks and wait 5 – 10 minutes
- strain into sieve lined with cloth (can be cotton, I use organza currently, needs to be fine meshed and not to thick so liquid can pass)
- Hang for about 30 minutes for dripping (if lots of cheese it might take longer)
- fill into forms if you have them or just squeeze the fabric tighter and add a weight (as in photo with heave stone mortar)
- You can add salt to the curdled milk or when cheese is made from both sides.