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Export 2 ingredients for grocery delivery
Step 1
Heat milk to 90F (32C).
Step 2
Stir in culture and maintain at 90F for 45 minutes.
Step 3
Stir in calcium chloride, then add the rennet, mixing thoroughly.
Step 4
Maintain at 90F for 45 min and do not stir.
Step 5
When the curds show a clean break, cut the curds into 1/2″ cubes.
Step 6
Cook the curds by stirring the cut curds every 5 minutes for the next 1/2 hour, slowly raising the temperature to 100F (38C).
Step 7
Line a strainer with butter muslin and pour the curds into it. (Save the whey!)
Step 8
Hang the curd in the butter muslin and allow to drain for 1 hour.
Step 9
After an hour, place the curds into a bowl. Break the curds into small pieces and mix in the salt.
Step 10
Pack the curds in to a cheese mold lined with butter muslin. Press at 11 lbs for 10 minutes.
Step 11
Remove the cheese, re-wrap it and turn it over, press at 22 lbs for 10 minutes.
Step 12
Re-wrap the cheese again and turn over, press at 44 lbs for 12 hours.
Step 13
See below for finishing and aging the cheese.
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