I Made 9 Cheeses From ONE RECIPE.

Heat the milk to 106°F.

Let the milk rest for 10 minutes after reaching 106°F.

Add 1 teaspoon of rennet diluted in a little bit of water and stir it in.

Let the mixture rest for 40 minutes until set.

Cut the curd with a whisk instead of cubes for quicker processing.

Perform a squeeze test to check curd firmness and moisture.

Press the curds into a mold, covering the top and pressing down slightly.

Press the cheese throughout the day, starting with low pressure and increasing it gradually, flipping occasionally.

Let the cheese sit in the press for 10-12 hours before brining.

Equipment Needed

Allergens