How to make it

  • 1. In a pot (with a fitted lid for later steps), heat milk and cream to 75 F (24 C), stirring regularly.
  • 2. Remove pot from stove and add the buttermilk OR sprinkle the mesophilic starter culture over the surface of the milk and allow to dissolve for two minutes.
  • 3. Stir gently. Add diluted rennet mixture and combine using an up and down motion with your spoon under the surface of the milk just until evenly incorporated.
  • 4. Cover pot with lid, wrap in a few kitchen towels, and place in a warm location, 70°F-75 F {21 – 24 C} to incubate, about 14 hours.
  • 5. When cheese is ready to be drained, it will resemble yogurt. Spoon into a strainer lined with a piece of butter muslin. Clip the corners of the muslin together and allow to drain over a bowl (cupboard handles and safety pins can come in handy here) until desired firmness is reached, 7-10 hours.
  • 6. Mix in a 1/4 tsp. salt or other flavorings as desired.
  • 7. Transfer to a container with a tight-fitting lid and refrigerate.

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