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There is a lot of variation in this white cheese because each person makes it slightly differently. Usually, whole milk is used, but it may be made with partially skimmed milk.

  • 1 gallon pasteurized milk
  • 1 package C21-Buttermilk
  • app.5 drops of liquid rennet mixed with 1/4 cup of cool sterilized water

Heat the milk to 86 degrees F. and add the package of starter. Stir. Then add a small amount of rennet and let the milk set for 5-6 hours or overnight. Once set, cut the curd into small cubes, stir, and heat the curds to 90 degrees F. Drain off the whey and add salt. Place the curds in a butter muslin bag or muslin-lined molds and press lightly overnight. In the morning, remove the cheese from the press and eat it fresh or wax it and age in a moist, 60 degree F room.

If you have a cow in your backyard, here is a quick, simple method. After milking, let the milk set at 82 degrees F for 2 to 3 hours. Add 1 tablespoon of rennet to 19 quarts of milk and heat to between 98 and 101 degrees F. Drain when firm and hand press into molds. After the cheese has the shape of the mold and the desired consistency remove and enjoy!

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New England Cheesemaking Supply Company
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