For starters… 2/2

In the previous post, I presented a procedure to make some cheese that we would mature as cheddar. The same procedure, cut shorter, can be used to make some very simple fresh cheese.

In this blog post I will show you how to adapt the procedure explained in the previous blog post and make some cheese you can consume in a couple of days.

In fact, I generally follow the recipe with a little bit more milk and use part of it to make fresh cheese and the rest to prepare for ageing.

A quick recap of the ingredients and tools:

  • 4.5l unhomogenised milk, better if already pasteurised
  • rennet in tablets (or liquid, if it’s easier for you)
  • a cheese thermometer
  • a cheese cloth
  • some cheese moulds
  • a large enough metal bowl
  • some yogurt with live bacteria; Greek yogurt is generally a good bet.

 

In this case the procedure is much simpler.  I leave in bold the phases in common with the previous blog post.

  • as the milk has been pasteurised, we will culture it
  • we will then add rennet in order to coagulate the milk
  • cutting the curd into smaller curds will follow
  • we will proceed to drain the curds
  • after some hours, put the result in the fridge for a couple of days.

Let’s assume you’ve done your homework and followed the previous blog post until you’ve cut the curds. You should have a bowl full of 3D 1-2cm long rhomboids.

Next, you drain them into a cheese cloth, and then fill your plastic mould.

 

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Turn the mould around often, and after some hours (or the morning after, if you’ve done this at night) you will end up with a semi-solid mould of cheese.

At that stage, it’s important to sprinkle some salt around the cheese, while turning around.

Finally, put it on a dish, cover with cling film, and put into the fridge. You can eat it after 2-3 days.

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