This fresh cheese is like cream cheese, but made is from milk rather than cream and therefore is less rich.
Equipment:
- One non-reactive stockpot large enough to contain the amount of milk you are working with (1-2 gallons equals 4-8 quarts).
- Dairy thermometer.
- Food safe container for ripening
- Cheesecloth.
- Colander
Ingredients
- 1 gallon of whole milk.
- 1/8 teaspoon mesophillic culture or 2 ounces of frozen culture.
- 2 drops of rennet diluted in 1 tablespoon of sterile water
- Alternatively, one packet of Fromage Blanc starter can be used in place of the culture and rennet.
- 1/8 teaspoon of 30% Calcium Chloride solution if using homogenized milk.
- 1 teaspoon of pickling salt
Method
Heat milk to 85°F, stirring from time to time keep from scorching. Transfer to a food safe container. Add calcium chloride, if using. Add mesophilic culture, if using, and stir. Add the diluted rennet or the Fromage Blanc starter and stir for 1-2 minutes, then hold spoon or ladle still in the milk until the agitation stops.
Place container in a quiet, warm location for 10 to 16 hours until a firm curd is formed.
Empty contents into a cheesecloth lined colander.
Allow to drain at room temperature for 6 to 8 hours.
Place cheese in a bowl and mix in salt with a whisk. Store in an air tight container in refrigerator for one to two weeks.
Traditionally this cheese is dressed by adding milk to thin it slightly. You can also dress it 1/2 cup of crème fraîche.
Adapted from a recipe from Cowgirl Creamery found in the February 2010 Sunset magazine.