15 minutes
48 minutes
2
INGREDIENTS AND EQUIPMENT AVAILABLE AT CULTURES FOR HEALTH
Fresh Cheese Making Kit
Fresh Cheese Making Kit
$45.99
Our most comprehensive choice, the Fresh Cheese Kit contains two starter cultures and supplies to make five different varieties of soft cheese - feta, cottage cheese, cream cheese, fromage blanc, and traditional quark. Kit contains a Mesophilic Cheese Culture, a Fresh Cheese Culture, calcium chloride, vegetable rennet, cheese salt, butter muslin, a thermometer, and an instruction and recipe booklet.
Packaging and Equipment in the kit may appear different than pictured.
Stick On Thermometer Strip
Stick On Thermometer Strip
$1.99
A stick on thermometer is a hassle-free way to keep an eye on the temperature of your ferments. Apply a thermometer sticker to your kombucha fermentation bottle or your yogurt culturing container and always know that you're within the safe range.
Strip thermometers are flexible, unbreakable, and self-adhesive for easy use.
Cheesecloth
Cheesecloth
$7.99
A looser weave than our butter muslin, this 100% cotton cheesecloth is great for wrapping cheeses and draining whey from all sorts of cultured foods.
Mesophilic Direct-Set Starter Culture
Mesophilic Direct-Set Starter Culture
$14.99
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 Animal Rennet
Liquid Animal Rennet
$12.99
High quality single strength animal rennet. This non-GMO animal rennet is preferred for aged cheese as it creates a more desirable flavor and aroma during the aging process. Each bottle contains enough rennet to set (12) 2-gallon batches of cheese.
Vegetable Rennet Tablets
Vegetable Rennet Tablets
$7.99
Rennet tablets are used to coagulate dairy products, usually for cheesemaking. Each pack of vegetable rennet tablets will set approximately (20) 2-gallon batches of cheese. Store rennet tabs in the freezer between batches, and they'll keep for up to 3 years.
Cheese Salt
WHAT IS MONTEREY JACK?
Monterey Jack is a popular semi-hard cheese that was first developed in the American west. It is mild and flavorful and melts easily. It is traditionally made with cow milk, but goat milk will work equally well.
HOW TO MAKE IT AT HOME
EQUIPMENT:
- Large pot
- Stick On Thermometer
- Cheesecloth
- Cheese press
- Cheese wax
INGREDIENTS:
- 2 gallons cow or goat milk (do not use UHT/UP milk)
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Mesophilic culture (choose one):
- 1 packet direct-set mesophilic culture
- 1/8 tsp. bulk mesophilic culture
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Rennet (choose one):
- 1/2 tsp. liquid rennet, dissolved in 1/2 cup cool water
- 1/4 tablet vegetable rennet, dissolved in 1/2 cup cool water
- 1 Tbsp. cheese salt
INSTRUCTIONS:
- Heat the milk to 90°F. Add culture, stir well until thoroughly incorporated, cover, and ferment 30-45 minutes.
- Slowly add the diluted rennet using an up-and-down motion.
- Allow the cheese to set for 45 minutes, or until the whey begins to separate from the curd. There should be a layer of mostly clear whey floating on top of the curd, and the curd should be pulling away from the sides of the pot.
- Using a curd knife, carefully cut the curds into 1/4-inch cubes and allow to set for 45 minutes. Do not stir.
- Over the next 30 minutes, slowly heat the curds to 100°F, stirring frequently. As you stir, the curds will shrink.
- Once the curds are at 100°F, maintain the temperature and continue stirring occasionally for the next 30 minutes. If the curds get too hot, remove from heat. After 30 minutes, let the curds rest for 5 minutes.
- Pour about half of the whey out, leaving enough to just cover the top of the curds. Maintain the curds at 100°F for the next 30 minutes, stirring every few minutes to prevent them sticking together.
- Pour the curds into a cheesecloth-lined colander. Place the colander and curds into the sink, and add cheese salt. Stir carefully and drain.
- Line a cheese mold with cheesecloth. Press at 5 pounds of pressure for 15 minutes.
- Using a fresh piece of cheesecloth, flip the cheese and press at 10 pounds of pressure for 12 hours.
- Remove the cheese from the press and air-dry for 2-3 days, until smooth and dry to the touch.
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Wax the cheese and age at 55-60°F for at least 30 days. If using raw milk, age for at least 60 days. The flavor of this cheese will become stronger and sharper with longer aging.
