Agriculture Reference
In-Depth Information
Once the mixture has ripened, add the rennet solution by
dripping it around the milk and mixing it gently but
thoroughly using up-down and back-and-forth motions.
Continue to maintain a temperature of 85 to 90 degrees while
allowing the mixture to sit covered for an hour. At this point,
the curds should give you a clean break.
Use your curd cutting knife to cut the cubes into 1/4-inch
cubes. Continue holding the temperature at 85 to 90 degrees
for another 40 minutes while gently stirring the curds every
five minutes or so. Keep the curds covered while not stirring
or checking the temperature. You'll notice the curds shrinking
and the volume of whey increasing.
Slowly increase the temperature to 100 degrees over a
30-minute period while stirring every five minutes or so. This
amounts to about two degrees every five minutes. Hold the
temperature at 100 degrees for another 30 minutes while
stirring every five minutes.
Now, very gently so as not to damage or lose curds, pour off
as much of the whey as you can. This may be easier to do
with a helper holding back the curds using the slotted spoon
while someone else tips the pot over the sink.
Put the pot back into the double boiler and continue to stir for
another 30 minutes while maintaining the temperature at 100
degrees. Meanwhile, prepare a double-layer of course
cheesecloth by boiling first, and use it to line a colander. Pour
the curds into the cheesecloth-lined colander. Add two
tablespoons of cheese salt and mix the curds gently.
