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Instructions |
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Place milk in large pot with thermometer. Sprinkle 1 tsp. citric acid over milk and stir. Turn heat on med-low and heat milk to 90 degrees, stirring occasionally. While you are heating the milk, dissolve 1/4 rennet tablet in 1/4 C. cool water. When milk has reached 90 degrees, turn off heat. Pour rennet over slotted spoon into milk and stir for 20-30 seconds.
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Remove thermometer and let milk sit undisturbed for 8-10 minutes.
Milk should be like a thick gelatin. Cut the curd into a grid pattern.
Stir gently for a minute and then remove the curd using your slotted spoon into a microwave safe bowl, trying to leave as much of the whey (the yellowish liquid) behind.
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Pour off as much liquid as you can without losing any curds. Heat in microwave for 1 minute. Stir, pour off liquid and heat for 35-40 seconds more. Stir and pour off any liquid. Cheese should start to stick together and look stringy. If the curds are not sticking together you can heat for 35-40 seconds more.
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Once your curds are sticking together and you have removed most of the liquid, add your cheese salt. I usually sprinkle a little on, knead, and sprinkle more on until all the salt is incorporated.
After your salt is incorporated, heat the cheese for 35-45 seconds more until it is stretchy like taffy.
Pull and stretch cheese until it is shiny and smooth. Shape cheese into a log by kneading on counter top.
Place cheese into a bowl of ice water for about 5 minutes to firm it up.
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Originally Submitted
10/31/2012
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