Lactic Cheese

All the fun I am having with making fermented foods has lead me right to cheese.  I wanted to start with something that was very simple, so that I couldn’t get it wrong.  I found this recipe for lactic cheese on another blog and figured that it was the simplest cheese I could possibly make.

You will need:

  • 1 gallon of milk
  • 1 packet mesophillic starter
  • 3 drops of liquid rennet diluted in 1/3 cup of water
  • cheesecloth

First, heat your milk to 86 degrees F, add the starter and mix thoroughly.  Add a teaspoon of the diluted rennet into the milk and mix in an up and down motion.  (I somehow managed to mess this up and I added a teaspoon of rennet to the 1/3 cup of water.  I used the whole 1/3 cup in the milk and I still got cheese.)  You will see the curd start to separate from the whey.

DSC_0258After waiting patiently for 12 hours or so, you will have a solid curd.  If the cheese sits around longer than the 12 hours, it will be just fine.  Now you strain the curd from the whey.  I put mine in some cheesecloth and let it sit overnight.  When I woke up the next day, I had fresh cheese for my eggs.  Keep in mind that this is supposed to be a soft cheese and it will be light and fluffy.  That is it, your very own homemade cheese!

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