raw cows milk 12 l thermophilic culture 1 pinch brevibacterium linens 1 pinch rennet 1 tsp salt 35 g
* add thermophilic culture and brevibacterium linens to the milk. stir thouroughly.
* heat the milk to 35° C. stirring often.
* wait 30 minutes.
* add rennet to milk. stir thouroughly.
* leave undisturbed for 1 hour.
* cut the resulting curd into 1 inch pieces.
* heat curd and whey to 40° C.
* wait 1 hour.
* collect the curd in a cheese cloth. hang somewhere.
* wait for 4 hours.
* place the curd in a cylindrical form. the form interior should be roughly 18 cm (h) x 16 cm (w). or similar volume. place a 1kg weight on top.
* press the cheese for the next 12 hours or so. flip the cheese once every 1 to 2 hours. or, as you are able.
* at this point the cheese can be put in a 'cheese cave'. an environment about 12° C and greater than 80% humidity.
* before placing it in the cave, rub some of the salt on the top and sides.
* the cheese should be flipped once daily, for the entire duration of it's maturation.
* continue rubbing the cheese with salt each morning when the cheese is being flipped, until the 35g of salt is exhausted.
* it's important the salt is applied evenly on the surface of the cheese.
* let mature for at least 6 weeks.
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