Seems to be the worlds easiest recipe. :)
6Lt Goats milk (unhomogenised)
1 tablet of rennet
1/2 packet of mesophilic starter
1/3 cup of unchlorinated water
Method -
Heat milk slowly (over 20-30 minutes) to 25oC
Add starter and stir for 1 minute
Dissolve rennet in water
Add rennet and stir for 1 minute
Allow milk to sit at no higher than 22oC for 12-18 hours
Once the curd has separated, ladle into moulds
Allow moulds to drain for 2 days
Serve immediately or refridgerate for up to 2 weeks.
Its a Ricki Carroll recipe but given its simplicity I don't see how it isn't a 'old' method of cheese making. I am going to do some more research when sitting at my desk is no longer an extreme sport (so very hot!).
I am going to 'spice it up' and add dill when putting it into the moulds for a little extra flavour.
To make this cheese i needed to get some soft cheese moulds (woe is me :D ). I got a variety to see what might work a little better.
So at the moment it is sitting in my little wine fridge at 20oC waiting until morning. It has been so hot this summer that I have already lost one batch of cheese (prior to getting this wine fridge).
So tomorrow morning I will have a look at putting it into the moulds and the let the draining begin!
