Cheesemakers Always Get Their Whey

milk and add of heavy cream. mix it well. warm the milk

mesophilic cheese starter culture. add of a rennet

water) the exact amount of rennet is important. too little rennet

the cheese will drain through the cheesecloth. too much

rennet will give the cheese a

set covered at degrees

curd has formed

pour the curds into a cheesecloth-lined colander and hang to

place the curds into a cheesecloth-lined colander and place the

colander in a pot. place a plate in the colander

curds. place a weight on the plate

bricks is sufficientor use a of water). put the cover

on the pot and refrigerate

take the cheese from the pot and place in a bowl. knead and mold

the cheese by hand into four cheeses. you salt

add a variety of condiments if desired such as chives

cut up

pickles. shape the cheeses and cover each

take one of

indirectly degrees. add 4 ounces of

mixture.

drain