Netherlands/Holland/Chees Making/Jongenhoeve/Bergambacht Part 13

cow's milk

🥗Healthier: almond milk

💰Cheaper: soy milk

Almond milk provides a nutty flavor while being lower in calories.

goat's milk

🥗Healthier: coconut milk

💰Cheaper: cow's milk

Coconut milk is lactose-free and offers a different taste profile.

cheese wax

💰Cheaper: paraffin wax

Paraffin wax is a less expensive alternative for cheese preservation.

herbs

💰Cheaper: dried herbs

Dried herbs are often more affordable and have a longer shelf life.

Heat the milk to 86°F.

Add 1/2 tsp MM100 culture and let it ripen for 30 minutes.

Add 10 ml single strength rennet and allow the curd to develop for 40 minutes until a very firm curd forms.

Cut the curds into 1 inch squares and let them firm for 2-3 minutes before cutting into 1/2 - 3/8 inch pieces.

Stir the curds slowly and gently for 15 minutes.

Remove 1/3 of the whey and add hot water at 130°F over 15 minutes to achieve a final temperature of 98-102°F.

Continue stirring gently for 30 minutes until the desired moisture is reached.

Fill the molds with curds under the whey to ensure a tight curd mass.

Place the molds in a pan to retain whey and pour free whey into the molds to warm them.

Add a follower and weight on top of the curds, allowing them to consolidate for 15 minutes.

Press the curds with 9 lbs of weight for 30 minutes, then increase the weight to 16 lbs for 30 minutes, then to 25 lbs for 30 minutes, and finally to 25 lbs for 6-8 hours.

Allow the cheese to rest overnight in the mold at 50°F.

Place the cheese in saturated brine for 18-24 hours before removing it and waxing or preparing natural rinds.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens