Fresh Cheese with herbs

  1. heat milk in a pot sitting in hot water to 32 deg C
  2. sprinkle culture over top and let it rest for 10 minutes
  3. mix rennet with 10 ml of boiled and cooled water, then stir through for 1 minute
  4. Let the milk rest for 40 minutes
  5. Use a knife and cut the curd vertically and horizontally (it doesn't matter if you cut in an angle) into approx 1 x 1 cm cubes. Let rest for 5 minutes
  6. Line a colander with cheese cloth and drain the curd through this
  7. Form a bag with the cheese cloth and hang it somewhere so that the remaining whey can drip out of it. Leave it there for 4 hours
  8. Put the curd into a bowl and mix it with rock salt and herbs
  9. Line a cheese mould with cheese cloth and put the curd into the mould. Cover with the cheese cloth and add a lid. Press the cheese for 15 - 30 minutes using a light weight of approx. 1 kg. A jar with water etc. will do. The longer you press the drier and more solid the cheese will get
  10. Remove the weight and let the cheese rest in the mould for 12 hours. Then remove the cheese from the mould. You can keep this cheese for 7 - 10 days in the fridge
  • Katt 04 Jan, 2010

    1st lot, added a big pinch of rock salt & chopped basil. seemed ok.

  • Katt 04 Jan, 2010

    2nd lot, added 3 pinches of rock salt & sweet chillie. + used whole milk. Left it to set for about an hour and a half by mistake. seems a better consistency so far

  • Verne 05 Jan, 2010

    2nd lot too bitter. inedible :(

  • Verne 05 Jan, 2010

    3rd lot: farm house fresh full cream milk. heated very slowely to temp

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