Buffalo Cheese: Meet the Woman Preserving this Ming Dynasty Recipe

buffalo milk

🥗Healthier: cow's milk

💰Cheaper: goat's milk

Cow's milk is more widely available and less expensive.

rennet

🥗Healthier: vegetarian rennet

💰Cheaper: lemon juice

Vegetarian rennet is suitable for non-animal diets.

salt

🥗Healthier: sea salt

💰Cheaper: table salt

Sea salt offers a more natural flavor.

cream

🥗Healthier: low-fat cream

💰Cheaper: milk

Low-fat cream reduces calories while maintaining texture.

Heat buffalo milk in a large pot over medium heat until it reaches 85°F.

Add citric acid and stir gently until dissolved.

Allow the milk to sit for 5-10 minutes to curdle.

Add rennet and stir gently for 30 seconds.

Let the mixture rest for 10 minutes until curds form.

Cut the curds into small pieces with a knife.

Heat the curds gently while stirring for 5 minutes.

Scoop the curds into a cheesecloth-lined colander and drain excess whey.

Rinse the curds under cold water to cool them down.

Knead the curds gently to form a smooth texture.

Shape the cheese into balls or logs.

Submerge the cheese in salted water for flavor.

Store in a cool place or refrigerate until ready to use.

Cooking Techniques

Spice Level:

Allergens