Soft White Cheese with Chives

Soft White Cheese with Chives
Serves: 4-5 cups
  • 4 litres of full cream milk (I used powdered milk)
  • 1 sachet of mesophilic culture
  • 1 rennet tablet dissolved in ¼ cup water
  • A good handful of fresh chives
  1. Heat milk to 24°C. (In our climate that's not much heating and may even be cooling)
  2. Sprinkle the mesophilic culture on the milk and leave to dissolve on the surface of the milk for approximately 2-3 minutes. Once dissolved, stir the starter culture into the milk.
  3. Add rennet mixed with water. Using up and down strokes, incorporate the rennet into the milk. Do not over-mix.
  4. Cover the pot and allow the mixture to culture for 14-16 hours at approximately 22°C.
  5. After 14-16 hours, the cheese should look like yoghurt. You may see some whey separating from the cheese. The whey is a mostly clear liquid.
  6. Place a piece of cheese cloth, doubled, in a colander in a bowl. Gently spoon the cheese into the cloth. Gather up the corners and tie knots to secure.
  7. Hang the cloth filled with the cheese over a bowl, to allow whey to drain.
  8. Drain the cheese for 6-12 hours, until desired consistency is reached.
  9. Mix in non-iodised salt to taste and finely chopped herbs. At this point the cheese can be molded or kept in a bowl.
  10. It is lovely on crackers. At 6 hours draining it is quite soft like ricotta.


Author: admin

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