The cheese I’m making for August is called Lactic Cheese. Here’s what the recipe’s author has to say: “This is a delicious, soft, spreadable cheese that is easy to make and ready to eat in 24 hours. You may add herbs in a variety of combinations for truly tantalizing taste treats. I find that a combination of freshly ground black pepper, 1 clove of chopped garlic, chopped fresh chives, and a dash of paprika makes a savory cheese. Try rolling plain or sweetened cheese in crepes and topping with fruit sauce for a gourmet desert. I like to make this cheese at night and drain it in the morning.”
This cheese was very easy to make, and very versatile. I think you could substitute it anywhere for goats cheese or probably homemade ricotta. Tomorrow I’ll post a recipe I made with it for Vegetable Tarts.
I’m not going to show a photo of the cheese, mainly because I forgot to take a picture. It looks basically like a cream cheese. If you drain it less, a little softer.
Recipe from “Home Cheese Making” by Ricki Carroll.
1 gallon pasteurized whole or skim milk
1 packet direct-set mesophilic starter or 4 oz prepared mesophilic or prepared fresh starter
3 drops liquid rennet, diluted in 1/3 cup cool, unchlorinated water
Cheese salt(optional)
1. Heat the milk to 86degrees F. Add the starter and mix thoroughly.
2. Add 1 teaspoon of the diluted rennet and stir with an up-and-down motion. Cover and let set, undisturbed, at a room temperature of at least 72 degrees F for 12 hours, or until a solid curd forms. The curd will look like yogurt.
3. Slowly pour the curd into a colander lined with butter muslin. Tie the corners of the muslin into a knot and hang the bag to drain for 6-12 hours, or until the cheese reaches the desired consistency. A room temperature of at least 72 degrees will encourage proper drainage. If you want the curds to drain more quickly, change the muslin periodically.
4. Place the curds in a bowl and add the salt to taste, if desired. Add the herbs, if desired.
5. Store in a covered bowl in the refrigerator for up to 2 weeks.(If the cheese has a hard, rubbery texture, add less rennet next time. If the cheese is too moist, add a little more rennet.)

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