“fromarge blahn”
Storage: Refrigerator
A white cheese often used for making desserts such as cheesecake.
4 litres (1 gallon) full cream milk
1 dose M036 mesophilic culture
8 drops calcium chloride (in ¼ cup filtered water)
6 drops liquid rennet (in ¼ cup filtered water)
1 teaspoon (5ml) cheese salt
Warm milk.
Pour goats milk into a pot and heat (directly) to 30°C. Remove from heat.
Add cheese ingredients.
Add 1 dose of MO36 (mesophilic) culture to the milk and stir to combine. Add the calcium chloride mixture into the milk and stir to combine. Add the rennet mixture into the milk and stir to combine.
Rest mixture (covered) for 12 hours at 23°C (a little warmer is okay).
Collect curd, strain through cloth to discard liquid (whey). Using a slotted spoon, carefully collect the curd cubes and place into a cheese cloth lined colander and mix through the salt. Drain for a few minutes, hang curds to dispel whey. 
Drain cheese.
Drain for 8-12 hours in a cool area of your home, until the cheese is the consistency of cream cheese.
Best served chilled from the refrigerator.

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