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This homemade cheese spread goes great on your favorite breads and is super easy to make.
Photo by Mathieu Dupuis
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"Fermentation Revolution" by Sébastien Bureau & David Côté is an inexpensive guide for readers interested in home fermentation. Readers will soothe their digestive system and revive their immune system with 70 recipes provided in this book.
Cover courtesy Robert Rose Inc.
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.
