Lactic Cheese

Source: Home Cheese Making by Ricki Carroll.

Ingredients

  • 1 gallon pasteurized whole or skim milk
  • 1 packet direct-set mesophilic starter or 4 ounces prepared mesophilic starter or prepared fresh starter
  • 3 drops liquid rennet diluted in 1/3 cup cool, unchlorinated water
  • cheese salt (optional)
  • Herbs (optional)

Directions

  1. Heat milk to 86° F. Add starter and mix thoroughly.
  2. Add 1 teaspooon of diluted rennet and stir gently with an up-and-down motion. Cover and let set undisturbed at room temperature of at least 72° F for 12 hours, or until a solid curd forms. The curd will look like yogurt.
  3. Pour the curd into a colander lined with butter muslin. Tie the corners of the muslin into a knot and hang the bag to drain for 6-12 hours, or until the cheese reaches the desired consistency. (A room temperature of 72° F will encourage proper drainage. If you want the curds to drain more quickly, change the muslin periodically.)
  4. Place the curds in a bowl and add salt to taste, if desired. Add herbs, if desired.
  5. Store in a covered bowl in the refrigerator for up to 2 weeks.

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