Cheese
Ingredients
Directions
Prepare the milk
Cool the night's milk to 60°F (15°C) and let it stand overnight.
Skim off the cream the next morning.
Heat the milk to 90°F (32°C) and add the morning's milk.
Set the curd
Raise the temperature to 84°F (29°C) and add the starter.
After 20 minutes, when the milk is ripe, add rennet.
After 50 minutes, cut the curd with knives.
Stir the curd for 10 minutes with your hand, then with a rake.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Photo for illustrative purposes only · Contact us to use it
Explore the science
What each ingredient does
- Milk
- Provides the protein and fat that form the curd and become the cheese.
- Starter
- Adds lactic acid-producing bacteria that acidify the milk and help it ripen.
- Rennet
- Enzyme that coagulates the milk proteins into a firm curd.
The step that matters
Adding the rennet at the right moment. Rennet must be added once the milk has ripened, because enough acidity is needed for the curd to form cleanly. Adding it too early or too late can give a weak or irregular set.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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