Cheese
This recipe guides you through making cheese at home, emphasizing the importance of fresh, quality milk. You'll need a thermometer, cheesecloth, and rennet to create your own homemade cheese, with optional steps for aging.
1 thermometer
1 cheesecloth
1 cheese recipient
2l of milk
25g of table salt (optional with aging)
2g of rennet
Some coarse salt
Oil and vinegar (for aging)
Pour the milk and the salt into a pot, stir it well, and heat it up to 35°C.
Once the temperature has been reached, add the rennet and stir well.
Let it cook until it solidifies (about 1 and a half hours), then cut in 1x1cm squares.
Let it rest for half an hour.
Pour the cheese into the cheesecloth and il drip until it has completely separated from the liquid part (whey).
Place the cheese into the recipient.
Cover both sides of the cheese with coarse salt, repeat this operation twice, waiting 1 hour between two saltings.
Store in the fridge.
Store the cheese in a chill place (around 12°C).
Every day of aging, flip the cheese upside-down.
For the first two weeks, also cover it with oil and vinegar every day.