A One-meal Cheese
Ingredients
Directions
Make the curd
Pour warm milk into a cheese tub and add rennet.
Allow the milk to coagulate.
Cut the curd into small pieces using a cheese knife.
Let the curd rest for a short time, then cut it again into smaller pieces.
Cover the cheese tub with a cloth and let it sit for about 20 minutes.
Drain and press
Ladle off the whey and press the curd to remove excess whey.
Sprinkle salt over the curd and mix it in thoroughly.
Transfer the curd to a vat lined with a cloth, breaking it up as you go.
Fold the cloth over the curd and press it down.
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.
Explore the science
What each ingredient does
- Warm milk from the cow
- Forms the body of the cheese; its proteins coagulate into curd.
- Rennet
- Enzyme that clots the milk into a firm curd for cutting.
- Coarse sea salt
- Seasons the curd and helps draw out remaining whey.
The step that matters
Cutting the curd. Cutting the curd into small pieces releases whey from the protein network. Pieces that are too large stay moist and soft, while pieces that are cut too small can lose too much moisture and become dry and crumbly.
“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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