Here is a recipe for very basic soft, creamy cheese. Half gallon of milk will make about 3/4 lb of cheese, depending on the type of milk you use. I am using cheese molds in the video. You can also do this much more simply by using a delicious store bought organic plain yogurt.
- Heat milk to 86F
- Add juice of ¼ – 1/2 lemon, or ¼ tsp vegetable rennet. Stir well.
- Cover and let sit overnight.
- Line a colander with muslin, or use cheese mold.
- Gently ladle the curds into it.
- If using cheesecloth, tie the corners and knot it over the sink to drain 12-16 hrs.
- If using a cheese mold, cover and let drain for 12-24 hours.
- The longer you let it drain, the firmer the consistency.
Be creative and add your own variety of fresh or dried herbs, fresh garlic, and salt.
Store in covered container in the refrigerator. It will keep for 1-2 weeks.
Save the drained whey, refrigerate. Use for smoothies or your plants.
You can also substitute yogurt for the milk. You will not need to use any lemon juice or rennet. Let it come to room temperature (72F) before draining into colander with muslin and tying up over the sink.
>> Watch Halé’s meditation on goat cheese…
>> Information about cheesemaking…
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