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
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.
After 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!