Making the Cheese
As I have mentioned earlier, you can make this cheese with any milk; raw, pasteurized, milk from cow, goat or ewe. But please, please, please, no low or no fat milk! This cheese depends on the natural flavor of the milk, and the butterfat is a big part of that.
This cheese will be a combination of a lactic style with just a teeny bit of rennet. This means that we will rely primarily on the conversion of lactose to lactic acid by bacteria to develop enough acidity to cause the milk to coagulate. This will give us a light and more open texture in the final cheese-very different from the traditional rennet coagulated cheese.
For this cheese, I will work with a good quality whole cows milk from the store since this is what most folks can easily find. If you can find a source for raw cow, goat or ewes milk this will develop even more complex flavors but the pasteurized milk will make a wonderful cheese as well.
As always, fresh is best.
This process will involve:
- Heating the milk and adding the culture.
- Allowing this to sit for several hours to develop acid.
- Adding a few drops of rennet and allowing a firm curd to form with good acid development.
- Cutting the curd briefly.
- Ladling to draining cloth and forms for 12-36 hours.
- Allowing the cheese to dry and age for 4-40 days.