• 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

Equipment

• 16-cup (4 L) pot, thermometer, dehydrator or oven, strainer, cheesecloth, 2 plates, airtight container

1. In the large pot, heat milk over medium heat to 95 degrees Fahrenheit to 104 F.
2. Add starter culture, then rennet. Mix together. Cover and let stand for 4 hours, without stirring.
3. 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.
4. 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.
5. Transfer cheese to a strainer lined with cheesecloth and let whey drain off for 30 minutes. Add salt to taste, stirring to blend.
6. 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.
7. Transfer solids to an airtight container and mix until texture is uniform.

Spread generously on one (or several) wood oven-baked Montreal bagels. Keeps for 2 weeks in the refrigerator.

More from Fermentation Revolution:

• Fermented Chutney Recipe
• Fermented Water Kefir Recipe

Courtesy of Fermentation Revolution: 70 Easy Recipes for Sauerkraut, Kombucha, Kimchi and More by Sébastien Bureau & David Côté © 2017 www.robertrose.ca. Available where books are sold.