Cheese is easy! Just follow the steps
Four litres of milk
Heat to 28C
Add 6 drops of rennet in some lukewarm water
The curds ready to be collected
Pour the curds and whey through a cheesecloth
Collect and drain the whey
Wash out the rest of the whey
Add a quarter of a teaspoon of salt
Put cheese into a mould and press overnight, either in a press or with heavy weights
Enjoy!
You can add herbs or flavours of all kinds to this basic cheese. It is the starting point to all cheese making and remember that cleanliness and temperature are the most important aspects of cheesemaking.
You can add herbs or flavours of all kinds to this basic cheese. It is the starting point to all cheese making and remember that cleanliness and temperature are the most important aspects of cheesemaking.
My grandmother made cheese like this every day