Cheese Making

Ingredients

• milk
• extract of rennet
• coarse sea salt

Directions

1. Ensure everything is perfectly clean.

2. Strain the milk immediately after milking to aerate and remove odor.

3. Heat the milk to 88°F (31°C) and pour into pans or vats.

4. Add enough rennet to curdle the milk in 20 minutes.

5. Cut the curd into 1.5-inch squares with a thin, sharp knife.

6. Let it sit for 15 minutes, then gradually heat to 94°F (34°C) while dipping off the whey.

7. Once the curd is firm enough, pour it into a cheese basket lined with cheesecloth.

8. Keep the temperature at 94°F (34°C) until ready for hooping.

9. When whey stops dripping, cut the curd into 1-inch cubes without mashing.

10. When the curd squeaks when bitten, it is ready to salt.

11. Cut the curd into 0.5-inch cubes and return to the basket.