This is better living through home-chemistry. Take a gallon of milk, some bacteria, enzymes, and minerals. Turn it into a soft, cheesy snack. How much more adventurous could you be in the kitchen? (unless of course you have a kinky wife...)
I kept some as plain cheese. The other half was mixed with some fresh garlic, crushed red pepper, and green onions to make a nice spread for crackers.
I kept some as plain cheese. The other half was mixed with some fresh garlic, crushed red pepper, and green onions to make a nice spread for crackers.
Ingredients
- 1 gallon whole milk
- 1/4 cup cultured buttermilk
- 1/4 tablet rennet
- Calcium chloride
- Salt
Directions
- Sterilize everything. We're going to be growing bacteria, so this is important.
- Pour the milk into a large pot. Add buttermilk.
- Add calcium chloride. Mix thoroughly. (The place you buy it from should have directions on how much to add)
- Apply slow, gradual heat while stirring constantly. Bring temperature up to 65ºF.
- Dissolve the rennet in 1/4 cup cool water.
- When milk reaches 65ºF, add water/rennet solution and mix thoroughly.
- Remove from heat. Cover and let stand for 12-24 hours. Don't disturb it at all.
- Once the curd has formed, cut into squares. Strain through cheesecloth to separate the curd from the whey.
- Hang the curd in the fridge for 1-2 days to let remaining whey drip out.
- In mixing bowl, combine curds with 1-2 tsp salt.
- If desired, mix the cheese with flavorings. I left half plain and mixed the other half with crushed garlic, crushed red onion, and sliced green onions.
- Shape the cheese. (I used an empty vegetable can)
- Serve with crackers.
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