Government Cheese
Level
Time
SErves
Ingredients
Quantity Ingredients
| Quantity | Ingredient |
|---|---|
| 1 Gallon | 1% Milk (I'm going to try whole next time) |
| 8 oz | Cultured Sour Cream (Can be Yogurt, Buttermilk or Sour Cream. It needs to be Cultured. A Fermented Dairy product.) |
| 1 Stick | Butter - Melted |
| 8 Cups | Klim Powdered Milk |
| 16 Cups | Water |
| 1.5 tbsp | Salt |
| 2 Tablets | Junkert Rennet |
Instructions
Step Description
| Step | Description |
|---|---|
| 1 | Find a pot large enough to hold five gallons. Add two inches of water and your whisk and measuring container to the pot and bring to a boil. Boil for 10 minutes. Basically sterilizing your measuring vessel and whisk. |
| 2 | Once sterilized dump the contents of the pot in the sink, place the lid, whisk and measuring device in a clean area. Combine milk, water and add powdered milk while stirring. (Use an immersion blender, just need to sterilize it first on boiling pot). Mix completely. Bring the contents to room temperature. (68 -72) Stir in cultured Sour Cream or substitute and let sit over night. |
| 3 | Dissolve rennet tablets in 1/4 cup of water. Bring cultured milk to 86 degrees and stir well. Note: Start a pot with boiling water to ensure utensils are sterile. |
| 4 | Try to maintain 86 degrees for two hours without disturbing. After two hours you should have achieved a clean break. Cut the curd with a knife in a crossing pattern until cubed. |
| 5 | Bring the cut curd and whey to 102 degrees for 20 minutes. Use a very clean hand to gently move the curd in an upward motion while the temperature rises. Kill the heat and let the curd stand for 15 minutes. It should settle to the bottom of pot. |
| 6 | Move the curd to the cheese bag and drain well. Transfer to a large bowl when most the whey is drained. |
| 7 | Once all the curd has been collected in the bowl sprinkle a tablespoon of salt and mix. Once mixed add remaining salt and mix again. |
| 8 | Press mixture in to a spring form pan and let rest for 12 - 24hrs at room temperature. |
| 9 | more to come... |
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