To prepare a charming and tasty cheese, I started by boiling the milk in a large pot, preferably stainless steel, to avoid chemical reactions that could alter the taste. I chose to use fresh milk, preferably from a local source, as the quality of the milk is essential in obtaining an exceptional cheese. Once the milk began to boil, I made sure not to leave it unattended, as it could foam and spill over, which would be a waste.
Once the milk boiled, I let it cool. When the milk temperature reached about 105 degrees Fahrenheit, at which point I checked it with a finger test, I felt confident to add the rennet. I used about a tablespoon of liquid rennet for the 7.5 liters of milk. I stirred well with a wooden spoon, ensuring that the rennet was evenly distributed in the milk. After stirring, I left the pot on the kitchen table, where it quietly sat for half an hour. During this time, the coagulation process took place, and the milk gradually transformed into cheese, forming a consistent curd.
The next step was to use two cheesecloth bags to strain the curd. I was careful not to lose a single drop, so I carefully transferred the curd to another pot. After straining the cheese, I let the bags drain to remove the excess whey. After about 30 minutes, I decided to process one of the portions. I placed the bag in a deep plate and covered it with a flat plate, so the cheese would be pressed and take on a nice, even shape.
To obtain a special salty cheese, I chose to put the second portion of cheese in the reserved curd, to which I added a considerable amount of salt, thus creating a rich brine. I left this bag in the brine overnight, allowing the cheese to absorb exactly the right amount of salt needed for a balanced flavor. The next day, I took the cheese out of the brine, placed it in another deep plate, and covered it again with the flat plate, then put it in the refrigerator.
Thus, I obtained two types of cheese: one sweet, perfect for my children and husband, and one salty, which is my favorite. This simple yet flavorful recipe made me appreciate the art of homemade cheese even more. Although I regret not being able to capture each step of the preparation process with a camera, the satisfaction of enjoying a product made with such dedication and patience was truly rewarding.
Once the milk boiled, I let it cool. When the milk temperature reached about 105 degrees Fahrenheit, at which point I checked it with a finger test, I felt confident to add the rennet. I used about a tablespoon of liquid rennet for the 7.5 liters of milk. I stirred well with a wooden spoon, ensuring that the rennet was evenly distributed in the milk. After stirring, I left the pot on the kitchen table, where it quietly sat for half an hour. During this time, the coagulation process took place, and the milk gradually transformed into cheese, forming a consistent curd.
The next step was to use two cheesecloth bags to strain the curd. I was careful not to lose a single drop, so I carefully transferred the curd to another pot. After straining the cheese, I let the bags drain to remove the excess whey. After about 30 minutes, I decided to process one of the portions. I placed the bag in a deep plate and covered it with a flat plate, so the cheese would be pressed and take on a nice, even shape.
To obtain a special salty cheese, I chose to put the second portion of cheese in the reserved curd, to which I added a considerable amount of salt, thus creating a rich brine. I left this bag in the brine overnight, allowing the cheese to absorb exactly the right amount of salt needed for a balanced flavor. The next day, I took the cheese out of the brine, placed it in another deep plate, and covered it again with the flat plate, then put it in the refrigerator.
Thus, I obtained two types of cheese: one sweet, perfect for my children and husband, and one salty, which is my favorite. This simple yet flavorful recipe made me appreciate the art of homemade cheese even more. Although I regret not being able to capture each step of the preparation process with a camera, the satisfaction of enjoying a product made with such dedication and patience was truly rewarding.
Ingredients
fresh cow's milk (I used 2 gallons - approximately 7.5 liters) rennet