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Basic Hard Cheese

This recipe is time consuming but well worth the effort!

  • 1 gallon of fresh, whole milk, I use goat milk
  • 1/2 tablet of Rennet (I use Junkett Rennet tablets)
  • 1/4 cup active cultured buttermilk or;
  • 1/2 cup plain active and cultured yogurt (Dannon works great)

  • Candy thermometer
  • Whisk or another stirring implement
  • Sterilized stainless steel pot of 4 to 6 quart capacity. Do not use aluminum!
  • Long bladed knife
  • Large handkerchief or suitable strainer material
  • Stainless steel strainer
  • Cheese pressing frame (you can buy one or make your own)

    Inoculate the Milk
    The evening before you plan to make cheese, warm 1 gallon of fresh milk to 68 degrees F in your sterilized stainless steel pot. Thoroughly blend in 1/4 cup buttermilk to inoculate (or use the 1/2 cup of plain yogurt). Cover the inoculated milk with a sterilized lid.

    Incubate over night
    Let the covered milk sit out over night at room temperature.

    Warm the milk
    The next morning, gently warm the milk up to 86 degrees F. Meanwhile, dissolve 1/2 tablet of Rennet in 1/4 cup of cold water.

    Add the rennet

    Repeat, waiting thirty minutes between layers. Chill overnight and turn out on flat plate. It looks AWESOME!

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