Add enough cold water to lower the temp to 85°. Let the curds settle for 5 minutes, undisturbed.ĭrain the the whey until it in level with the curds (about 1/2-3/4 of the whey). Raise the temperature of the curds to 95° (99° for cow milk) over the next 20 minutes, stirring occasionally so the curds do not stick together. What you are doing here is making the size cottage cheese curd/lump you like. Now you can stir the curds gently and cut any that you had missed. Let them rest, undisturbed for 10 minutes (5 minutes for cow milk).
After you have cut the curds, do not stir them yet. This always seem to be the trickiest part of cheese making, but take your time, and don't worry if all the curds are cut to exactly 1/2". Cut the curds into 1/2" pieces with a stainless steel knife. Hold the milk at a temperature of 86° (90° for cow milk) for the entire time. Cover the pot and let the milk set for 45 minutes, or until you get a clean break. Add the rennet and stir briskly for 15 seconds. Stir well and let set, to ripen, for 1 hour. *The DVI cultures I use are EZAL cultures from France purchased from Get Culture Inc.īring the milk to 86° (90° for cow milk) and add the mesophilic culture. Liquid rennet (I use double strength vegetable rennet), dissolved in 1/4 C.
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