Ingredients
- 16 cups (4 L) whole milk, unhomogenized if possible
- 1 packet cheese or yogurt starter culture or 2 tbsp (30 mL) fresh cheese or yogurt
- 1/4 rennet tablet (sometimes life is complicated)
- 3 tsp (15 g) sea salt, or to taste
Directions
- In the large pot, heat milk over medium heat to 95 degrees Fahrenheit to 104 F.
- Add starter culture, then rennet. Mix together. Cover and let stand for 4 hours, without stirring.
- Place covered pot in dehydrator or another incubator (for example, the oven of an electric range, with heat off but oven light on) at 90 F to 104 F. Let ferment for 4 hours. The milk should be solidified and the unmistakable aroma of cheese should be apparent. To check, scoop up a spoonful; the curd should maintain its shape on the spoon.
- Using a knife, cut solidified curd into cubes, like a chessboard. Let stand for 15 minutes. Stir very gently without breaking pieces, then let stand for another 15 minutes.
- Transfer cheese to a strainer lined with cheesecloth and let whey drain off for 30 minutes. Add salt to taste, stirring to blend.
- Make a knot in cheesecloth to form a bundle. Press down a little with your hands to release whey. Transfer bundle to a plate and lay another plate on top as a weight. Refrigerate for 3 hours.
- Transfer solids to an airtight container and mix until texture is uniform.