adapted from 200 Easy Homemade Cheese Recipes
3 quarts whole milk
1 tbsp pickling (canning) or kosher salt
½ tsp liquid rennet
Sterilize all equipment.
In a large stainless steel pot, heat milk gently to 90°F, stirring gently to prevent scorching.
Remove from heat and stir in salt
Dilute rennet in ¼ cup cool water. Add to milk and, using an up-and-down motion, draw rennet down into milk until well blended. Cover and set aside at room temperature for 30 minutes to an hour, or until a firm curd has formed.
Using a whisk, gently break up curd, stirring until curd pieces are approximately ½ inch in size. Let stand for 2-3 minutes. Using skimmer, stir gently for 5 minutes.
Gently pour curd into a cloth-lined colander and let drain for 1 hour. Scrape cheese into center of cloth. Gather the four corners of the cloth together and tie to create a bag. Hang the bag and let drain over a bowl or the sink for another 5 hours at room temperature. Place a colander in a bowl; place bag in the colander and let drain in the refirgerator for another 12 hours. Twist the cloth tighter from time to time to aid draining.
Remove cheese from cloth and place in a bowl. Store in the refrigerator for up to 2 weeks.
There you have it! October's cheesy challenge. Here is a link to the book if you wish, you can use the recipe we provided or one of your choosing. There are many variations of Mizithra.
Link up to the October linky when you have some great cheese to share!
Want to suggest recipes for Forging Fromage? Just let us know!
email us at forgingfromage at live dot com
How are your colby and cheddar doing? Mine are still hanging out, suffering benign neglect in my beer fridge. The colby should be ready soon!
