Lactic Cheese

 

This cheese is a simple cheese that is very flexible in its use.

It is particularly helpful in using your Chevre culture when goat

milk is not available.  Slightly tart (like goat cheese, but not

to the same degree), it's a good alternative to classic Chevre.

Plus, it takes herbing and flavoring easily.

 

You can make it spreadable (in which case, you stop after

Step  4 ).  If you want a hard cheese, continue with Steps 5-7.

 

Ingredients

- 1 gallon of cow's milk

- 1 Packet of Chevre culture (includes rennet)

- 1 tsp of cheese salt

- Dry herbs or salt-free dip mix seasoning

 

Steps:

Step 1: Heat milk to 86 F. Sprinkle culture. Let sit for 2 minutes and stir thoroughly.

Step 2: Cover pot and let sit undisturbed for at least 12 - 24 hours (if you let it sit longer, 

           the cheese will have an even stronger flavor)

Step 3: Line a colander with cheese cloth and using a slotted spoon, scoop curd into cheese

           cloth.  DO NOT POUR curd or excess whey into cheese cloth (it will destroy the curd).

Step 4: Gather up cheesecloth into ball, hang for 3 hours.  When done, add salt and herbing/flavoring

Step 5: Line mold with cheesecloth and ladle herbed mixed into mold.

Step 6: Press cheese for 18 hours. Start with 10 lbs of weight and gradually

           increase to 30 lbs.

Step 7: Remove cheese from press, coat with salt and place in refrigerator.

           Let cure for 2 days prior to serving.