Lactic cheese is very versatile and can be used as an herbed spread by adding salt and spices or left unsalted and used as a dessert ingredient, such as rolled in crepes with strawberries. It can sometimes be used in place of cream cheese, too. This is a cheese you can make in the evening, let set overnight, and drain in the morning. It is very adaptable and forgiving, making it an all-around good beginner cheese.
20 minutes
160 minutes
4
INGREDIENTS AND EQUIPMENT AVAILABLE AT CULTURES FOR HEALTH
Mesophilic Direct-Set Starter Culture
Mesophilic Direct-Set Starter Culture
$12.99
From cheddar, Colby, and Monterey Jack to Feta, Chevre, and more, you'll enjoy the flavor and variety of homemade cheeses made using this starter culture.
Liquid Vegetable Rennet
Liquid Vegetable Rennet
$5.99
Double-strength liquid vegetable rennet. Each bottle contains enough rennet to set (24) 2-gallon batches of cheese.
INGREDIENTS:
- 1 gallon whole milk
- 1 packet direct-set mesophilic culture
- 3 drops vegetable rennet dissolved in 1/3 cup water
INSTRUCTIONS:
- Heat milk to 86°F. Sprinkle direct-set culture over the surface of the milk and let rehydrate for 3-4 minutes; stir in thoroughly.
- Add 1 tsp. of the diluted rennet solution and stir again for 1 minute, using a gentle up-and-down motion.
- Cover and leave the cheese to set for 12 hours, or until a solid curd forms.
- The curd should resemble yogurt and may have a similar aroma. Pour or scoop the curd out of the whey into a colander lined with butter muslin. Tie the corners of the muslin to make a bag and suspend bag over a sink or large bowl to drain 6-10 hours, or until the cheese reaches the desired consistency.
- When the cheese is ready, pour the curds into a bowl. Add salt and herbs. Cover the bowl and store in the refrigerator. Lactic cheese will keep in the refrigerator up to 2 weeks.
