1. Clean all surface and equipment with warm soapy water. Place clean cheese forms in the draining dish.
2. Gently pour milk and cream into pot and gently heat to 84F over low heat while stirring in a "ferris wheel" motion.
3. Remove from heat and sprinkle mold powders on top. Allow to sit for 2 minutes to re-hydrate powder before stirring in a "ferris wheel" motion
4. Stir CaCl2 gently into milk.
5. Add rennet and stir for 30 seconds in "ferris wheel" motion. Make sure milk is still after stirring.
6. Cover and leave undisturbed in a vibration free environment for 1 hour.
7. Check the curds and if they don't appear like tofu, allow to sit for further 30 minutes.
8. Cut curds into 1.5" columns using curd cutter. Allow to 'heal' for 3 minutes.
9. Use the skimmer to begin cutting the curds horizontally, working your way from top to bottom and moving the curds away as you go. Continue the moving motion for 10 minutes then allow the curds to settle for another 5 minutes.
10. Use the ladle to remove the whey from the top. Use the skimmer to fill the cheese forms, continuing to empty the draining dish of whey. As the curds shrink and compact, keep adding more to the top.
11. Cover and drain for 30-45 minutes, remembering to empty the whey. Attempt to flip the cheese or wait another 30 minutes until firmer. Flip again in three hours.
12. After second flip, continue to drain the cheese for another 8-12 hours. Remove whey as needed and flip half way through if possible.
13. Sprinkle a generous pinch of salt on the top side. Allow to sit for 1 hour, flip and salt other side.
14. Continue to ripen at room temperature for several more hours until the cheese is firm enough to keep its shape without the cheese forms.
15. Flip each form out onto a cheese mat and place in container (not airtight) and place in the warmest part of the fridge. The cheese should not take up more than 40% of the container.
16. Flip the cheese every day or two for the first two weeks, and wipe away any moisture. Don't damage any of the mold that is starting to form.
17. The cheese should now be flipped twice a week for the next 3 weeks.
18. Once the cheese is covered in a light fuzzy white surface, wrap in cheese paper and flip the cheese weekly for the next 3 weeks. The cheese is ripe when it gives of a slight mushroom like aroma and gives slightly when pressed.
19. Cheese should be eaten within 2 weeks of ripening. It will continue to change as you leave it in the fridge. Bring to room temperature before serving.
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|Serving Size: 1 Serving (31g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 99 (96%)|
|Amt Per Serving||% DV|
|Total Fat 11g||15 %|
|Saturated Fat 6.9g||34 %|
|Monounsaturated Fat 3.2g|
|Polyunsanturated Fat 0.4g|
|Cholesterol 40.8mg||13 %|
|Sodium 615.9mg||21 %|
|Potassium 22.4mg||1 %|
|Total Carbohydrate 0.8g||0 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 0.8g|
|Protein 0.6g||1 %|
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Calories per serving: 103
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