Things You'll Need:
- 2 percent milk Whipping cream Mesophilic starter culture Rennet Penicillium roquefortii Calcium chloride Salt Cheesecloth Colander Cheese bag Cheese mold
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Step 1
Heat the 2 gallons of 2 percent milk and 1 pt. whipping cream over a medium-high heat. Do not to boil or scorch the milk.
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Step 2
Add the 1/4 cup mesophilic starter culture, 1 tsp. rennet, 1/8 tsp Penicillium roquefortii and 1 tsp. calcium chloride and then stir. Let the mixture simmer for an hour and a half. The rennet and cultures are available from online cheese supply stores.
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Step 3
Whisk the formed curds carefully to make small pieces. Take the mixture off of the stove and let it cool down for half an hour.
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Step 4
Pour out the excess liquid once the curds are cool and then drain the curds using a cheesecloth in a colander.
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Step 5
Place the curd from the cloth in a cheese bag and let them dry for 15 minutes.
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Step 6
Press the curds, still in the bag, between two boards for 2 hours. Make sure the weight of pressure is no less than 10 lbs.
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Step 7
Place the curds in a bowl where you can split the curds into even smaller pieces and add 2 tbsp. of salt.
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Step 8
Place the cheese into a 4-inch mold. Takes turns flipping the mold at least three times a day during the three- to four-day process, or until the cheese is ready to slip out of the mold. It should also have the shape of the mold when it's ready.
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Step 9
Let the cheese ripen by aging it for a month to 60 days.
