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Making cheese in your kitchen

Nice home made cheese - how does that sound?
I´m going to give you my recipe so you can see that making cheese is really magical!

The cheese that you are going to make at home will not necessarily resemble the cheese you usually buy. This doesn´t really matter because this recipe is really simple and once you see how it works, you can refine it.

Ingredients:
- 5 litres of full cream milk.
- 1 yoghurt to act as a ferment.
- 15 drops of rennet (you can get it at the pharmacy).

Ready for this experiment?
Pour your milk into the pot (it should be at 25° C or thereabouts).
Add the yoghurt, mix with a whisk, add the rennet and mix again.
Cover it with a tea towel and let it stand for 24 hours in a cool place. You must not touch it.

The next day.
Your milk now has the consistency of a flan. With a ladle, remove the buttermilk that could ""hurt"" the coagulation and then very delicately remove the curd to fill your strainers. 10 to 12 cheese shapes that are each 250 g should suffice. They should be quite full.
Leave them to drain for 24 hours taking care not to allow the bottom to stand in the buttermilk. A temperature of 18 to 20°C offers good results.

Day 3.
You are going to remove the moulds.
Add a pinch of salt and voilà! you can turn your cheese onto a grill or straw mat. A pinch of salt on the other side and now all that remains is to place the cheese in a cool and slightly damp place to mature.

Keep an eye on the cheese and taste it at the different maturing stages. Most of all - enjoy!


Material :
- 1 ladle.
- cheese moulds for draining (12 that are 250g.).
- 1 thermometer.
- 1 stainless steel or enamelled steel pot (if you already own an electric steriliser for your preserves, that will be perfect).
- oven or smokehouse grills.
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