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1/6 Hansen's cheese rennet tablet, or 2 junket rennet
tablets
1/2 cup cold water
2 quarts skim milk
1/8 cup commercial cultured buttermilk
- Dissolve the rennet tablet in the cold water.
- Combine the skim milk and buttermilk.
- Heat the milk mixture to 70F. Add rennet solution, and stir thoroughly.
- Cover with a towel, and allow to stand at room temperature 12 to 18 hours, or until a smooth curd builds up.
- Using a long knife cut the curd into 1/2-inch pieces.
- Slowly heat the curds using a double-boiler top over hot water, until temperature reaches 110F.
- Maintain this temperature 20 to 30 minutes, stirring around every 5 minutes so curds heat uniformly.
- When the curds are firm, pour into a colander lined with cheesecloth, and let the whey drain off.
- Shift the curds around by slowly lifting the corners of the cloth.
- After whey has drained off, get corners of cloth together, and soak up for about 2 seconds in cold water.
- Work the curds using a wooden spoon to free them of any excess whey.
- Stir; chill.
Makes 8 servings
© Athena G.
© Athena G.