This is a soft fresh cheese, traditionally made with goat's milk.
- Two litres of goat's milk
- ½ teaspoon of Calcium Chloride diluted in ¼ cup un-chlorinated water
- Mesophilic soft curd cheese starter culture (see the packet direction for the amount to add)
- Large pot
- Cheese thermometer
- Stainless steel perforated spoon
- Stainless steel ladle
- Large stainless steel or enamel colander
- One 90 cm square tight weave cheese making cloth
- Piece of string
- Somewhere to hang your cheese to drain
- Place your milk into a large pot. Add your calcium chloride and mix in well.
- Warm the milk to 30 deg C.
- Add the mesophilic culture and mix well
- Cover and let rest, undisturbed for 12 hours. Leaving it overnight is ideal as long as the milk mixture does not drop below 23 deg C.
- Check for a clean break. Once a clean break is achieved, cut the curds into 1.5 centimetre cubes.
- Ladle the curds into a colander, lined with a sterile cheese cloth then using the cloth pull up the corners and make a bag and hang in a cool place and let the whey drain for 24 hours.
- Remove the cheese from the cloth and place in a bowl. Salt to taste (about 1-2 teaspoons), and store covered in the refrigerator. This cheese will keep for 7-10 days..
- Alternatively, you can press the cheeses into small cheese moulds to make small, individual cheeses.
This cheese is excellent for use in making cheesecake. It can also be whipped with some powdered sugar, vanilla extract and a few drops of lemon juice until smooth and serve as dessert with sliced fruit or mixed with fresh berries.