Categories: Cheese

Ingredients

• 1 gallon of whole milk
• 1 quart of buttermilk
• cheesecloth
• a rubberband

Directions

1. - Fold rinsed cheesecloth into layers and use it to line a colander or sieve in the sink.

2. - Pour the milks into a large Stainless Steel, Glass, or Ceramic saucepan. Don’t use aluminium or copper which will react to the acids in the milk.

3. - At this point I like to attach a candy thermometer to the side of the pan, it will come in handy later in the proceedings.

4. - Put the pan over high heat and stir with a rubber spatula, scraping the bottom of the pan to make sure the milk doesn’t burn.

5. - Once is the milk is warm, stop stirring and continue to heat.

6. - You will start to see lumps forming in the milk – these are the curds. Once the temperature reaches between 175 and 180 F, the curds and whey will separate. At that point remove your pan from the heat.

7. - Using an Asian Skimmer or other large flat ladle with holes, very gently transfer the curds to the lined sieve and leave them to drain.

8. - Once the draining has slowed to a drip, carefully gather the edges of the cloth around the cheese and secure with a rubberband, into a bag shape which can be hung from your faucet or tap.

9. - Drain further until the cheese cools down and dripping completely comes to a halt.

10. - Remove from the cheese from the cloth and refrigerate. For absolute freshness, consume as quickly as possible.

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