| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Cheese |
1 |
Servings |
INGREDIENTS
|
|
Milk |
|
|
Buttermilk |
|
|
Rennet |
|
|
Salt |
INSTRUCTIONS
From: Kim Pratt <[email protected]>
Date: Fri, 25 Aug 95 08:03:21 PDT
1. Heat milk to 90 degrees, add culture (1/2c buttermilk per 2 gals milk),
cover and hold at 90 degrees for 45 minutes.
2. Add rennet, hold at 90 degrees for 45 minutes.
3. Cut curds and let sit 15 minutes.
4. Stir curds and warm to 100 degrees over the next 30 minutes.
5. Hold for 30 minutes at 100 degrees.
6. Drain curds and put back in put.
7. Add salt (1T per gallon milk) and stir to mix it in, separating curds.
8. Allow curds to sit at 100 degrees for 1 hour (stir when necessary to
keep curds from sticking together)
9. Press curds and allow to dry 2-3 days
10. Wax curd and age (2-6 months, even longer for sharp cheese)
REC.FOOD.RECIPES ARCHIVES
/EGGS
AGE CHEESE 2-6 MONTHS
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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