New-Milk Cheese
Ingredients
Directions
Make the curd
Pour the milk into a pan and add the rennet.
Cut the curd with a saucer to break it.
Let it stand for 2 hours.
Spread a thin cloth in a sieve, pour the curd into the cloth to drain the whey, and gently break the curd with your hand.
Press and dry
Place the curd in a vat with a 2-pound weight on top.
After 12 hours, bind a fillet around the cheese.
Turn the cheese daily until dry.
Serve or ripen
Use the cheese fresh or ripen it with dock leaves or nettles for 3 weeks.
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
- Fresh milk
- Provides the protein and fat that set into the curd of the cheese.
- Rennet
- Enzyme that coagulates the milk proteins so they form a solid curd.
The step that matters
Cutting and resting the curd. Breaking the set curd into pieces lets whey drain out; cutting too little or too early leaves a wet, soft cheese, while the 2-hour rest allows the curd to firm enough to handle.
“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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