Date Posted:26 June 2018
It can also be eaten on its own, mixed with herbs or served with jam. I prefer to make the cheese from full cream milk but it can also be made with recuded fat milk.
2 litres of full cream or low fat milk. (I have used UHT milk with this cheese with good results.)
4 drops of calcium chloride, diluted in ¼ cup of non-chlorinated water.
Mesophilic soft curd starter culture. (See packet for amount to add)
Salt to taste.
Stainless steel pot large enough for your two litres of milk.
Stainless steel perforated spoon.
Tight weave cheese making cloth.
Large stainless steel or enamel colander.
Somewhere to hang your cheese.
Place your two litres of milk into the stainless steel pot and add your calcium chloride solution. Heat by direct heat to 30°C. Remove from heat.
Add the starter culture and stir well. Cover and let stand for 12 to 24 hours, undisturbed, in a warm place, to ensure that the temperature of the mixture does not drop blow 22°C.
Line the colander with your tight weave cheese cloth. Carefully ladle your curds into the lined colander and drain for a few minutes. Tie the corners of the cloth together to form a bag and hang, using the string, drain for a further 12 to 24 hours. The cheese is sufficiently drained when it is the consistency of cream cheese. Remove the cheese from the cloth, salt to taste and place in an air tight container and place in the fridge to chill before serving.
This recipe is from Home Cheese Making in Australia by Valerie Pearson, now in its Second Edition. To get your hands on a copy of this book or to purchase any cheese making ingredients or equipment, please go to our website or call our helpline on 07 3808 5276 Mon-Sat, 9:00AM – 4:30PM.