How to make Manchego cheese

Heat water bath to 88 degrees Fahrenheit using an immersion circulator.

Heat 1 gallon of milk to 88 degrees Fahrenheit.

Add 1/8 teaspoon of thermophilic culture and 1/8 teaspoon of mesophilic culture to the milk.

Cover with saran wrap and let sit for 45 minutes to rehydrate and ferment.

Mix 1/2 teaspoon of calcium chloride into 1/4 cup of distilled water and stir into the milk.

Let the milk sit for another 45 minutes to ferment and ripen.

Mix 1/2 teaspoon of lipase into 1/4 cup of water and stir for 30 seconds to 1 minute, then add to the milk.

Mix 1/2 teaspoon of liquid rennet into 1/4 cup of distilled water and stir for 1 minute to set the milk into curds.

Let the milk set for another 45 minutes until curds form and check for a clean break.

Cut the curds into small pieces, first vertically, then horizontally, and finally diagonally using a whisk.

Let the curds rest for about 10 minutes to allow whey to separate.

Stir the curds gently for 30 minutes without stopping to prevent them from healing back together.

Increase the water bath temperature to 104 degrees Fahrenheit and let the curds heat for about 45 minutes while stirring gently.

After reaching 104 degrees, stop stirring and remove the curds from the water bath.

Transfer the curds into springform pans lined with cheesecloth to drain whey.

Fold the cheesecloth over the curds and press down with a weight (5-pound bag of apples) for 2 hours.

After 2 hours, remove the weight and flip the curds over, then repress for another 2 hours.

For the final press, apply a weight for 12 hours, optionally increasing the weight to 10 pounds.

Prepare a brine by mixing 1 pound of salt into 2 quarts of water until dissolved, then add 1 teaspoon of calcium chloride and 2 tablespoons of white vinegar.

Let the brine cool to room temperature before using.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens