DELICIOUS HOMEMADE CHEESE
2 gal of RAW milk skimmed
Heat to 91 degrees F for 30 minutes (after achieving temperature) (Water bath) sous vide
Dissolve 1/4 tsp of salt in 1/2 cup of water (CaCl or pickling salt)
Sterilize the whisk and then add the salt water to the milk and stir
(at this point if you want to add the culture for cheddar cheese you can)
Cook for about 10 min (If you added the culture you have to increase the cooking time to 30 min.)
Add 22 drops of Rennet to about 1/4 cup of water (preferably non-chlorinated)
Stir one minute then cook for one hour.
Cut the curd.
Set temp to 95 degrees and cook for 100 min.
Line a colander with cheese cloth and transfer the curd to the cheese cloth. Then drain.
Take the cheese cloth covered curds in a perforated pan back the top of the whey and cook over the top of the whey (without touching the whey) at 113 degrees for 10 minutes.
Cut the now cooked curd “patty” in half and fold over itself. Recover with the cloth and cook again for 15 minutes
Cut the now cooked thick curd “patty” in thirds, cover and flip. Recover and cook for 15 minutes.
Cut the curd into strips and stack double. Recover and cook for 15 minutes.
Flip the strips inside out and top to bottom. Recover and cook for 15 minutes.
Flip the strips again, recover and cook for another 15 minutes.
Remove and cut the cheese curds to the bite size that you want. Place in
a plastic container and add salt 1% of the volume.
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