How to make cheese

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How to make cheese
Ingredients 


 * 2 gallons cow or goat milk (do not use UHT/UP milk)
 *  Mesophilic culture (choose one): 


 * 1 packet direct-set mesophilic culture
 * 1/8 teaspoon bulk mesophilic culture
 *  Rennet (choose one):  

 Equipment
 *  1/2 teaspoon liquid animal rennet, dissolved in 1/2 cup cool water
 * 1/4 teaspoon double-strength liquid vegetable rennet, dissolved in 1/2 cup cool water
 * 1/4 tablet vegetable rennet, dissolved in 1/2 cup cool water
 * <span style="outline:0px;font-size:small;line-height:18px;font-family:verdana,geneva;">2 tablespoons sea salt

<p style="margin-top:0px;margin-bottom:10px;outline:0px;font-size:13px;"><span style="outline:0px;font-size:small;line-height:18px;font-family:verdana,geneva;"> <span style="outline:0px;font-size:small;font-family:verdana,geneva;">Instructions
 * <span style="outline:0px;font-size:small;line-height:18px;font-family:verdana,geneva;">Large pot
 * <span style="outline:0px;font-size:small;line-height:18px;font-family:verdana,geneva;"><span style="outline:0px;font-size:small;font-family:verdana,geneva;">Thermometer
 * <span style="outline:0px;font-size:small;line-height:18px;font-family:verdana,geneva;">Long knife (curd knife; does not need to be sharp)
 * <span style="outline:0px;font-size:small;line-height:18px;font-family:verdana,geneva;"><span style="outline:0px;font-size:small;font-family:verdana,geneva;">Cheesecloth
 * <span style="outline:0px;font-size:small;line-height:18px;font-family:verdana,geneva;">Cheese wax
 * <span style="outline:0px;font-size:small;line-height:18px;font-family:verdana,geneva;">Cheese press

<p style="margin-top:0px;margin-bottom:10px;outline:0px;font-size:12px;font-family:Arial,Helvetica,sans-serif;line-height:18px;"><span style="outline:0px;font-size:small;font-family:verdana,geneva;"> Source : culturesforhealth.com
 * 1) <span style="outline:0px;font-size:small;font-family:verdana,geneva;">In a large pot, heat the milk to 85°F, stirring frequently.
 * 2) <span style="outline:0px;font-size:small;font-family:verdana,geneva;">When the milk gets to 85°F, add culture, stir in with an up-and-down motion, cover, and allow to ferment for 1 hour.
 * 3) <span style="outline:0px;font-size:small;font-family:verdana,geneva;">Stir to homogenize the milk, and slowly fold in the diluted rennet. Using an up-and-down motion with your spoon will ensure that the rennet works its way through all the milk, so you can get the highest possible yield.
 * 4) <span style="outline:0px;font-size:small;font-family:verdana,geneva;">Allow the cheese to set for 1 hour, or until the whey begins to separate from the curd. You should see a layer of mostly clear whey floating on top of the curd, and the curd should be pulling away from the sides of the pot.
 * 5) <span style="outline:0px;font-size:small;font-family:verdana,geneva;">Using the knife, carefully cut the curds into 1/4-inch cubes and allow to set for 5 minutes. Do not stir.
 * 6) <span style="outline:0px;font-size:small;font-family:verdana,geneva;">Over the next 30 minutes, slowly heat the curds to 100°F, stirring frequently. As you stir, the curds will shrink.
 * 7) <span style="outline:0px;font-size:small;font-family:verdana,geneva;">Once the curds are at 100°F, maintain the temperature and continue stirring for the next 30 minutes. If the curds get too hot, remove from heat.
 * 8) <span style="outline:0px;font-size:small;font-family:verdana,geneva;">After 30 minutes, stop stirring and allow the curds to settle to the bottom of the pot. This will take about 20 minutes.
 * 9) <span style="outline:0px;font-size:small;font-family:verdana,geneva;">Pour the curds into a colander. Place the colander and curds back into the cheese pot and allow to drain for 15 minutes.
 * 10) <span style="outline:0px;font-size:small;font-family:verdana,geneva;">Remove the colander from the pot and turn the curds out onto a cutting board. You should have a semi-solid mass that looks like jelly. Pour the whey out of the pot, cut the mass into five slices, and place back into the pot. Cover.
 * 11) <span style="outline:0px;font-size:small;font-family:verdana,geneva;">Fill a sink or basin with 102°F water and place the pot and curds into it. Keeping the temperature of the curds right around 100°F, turn the slices every 15 minutes for the next 2 hours. This is the cheddaring process and will give your cheese its unique flavor and deliciousness.
 * 12) <span style="outline:0px;font-size:small;font-family:verdana,geneva;">After 2 hours, the curds will be shiny and very firm. Remove them from the pot and cut into 1/2-inch cubes. Place back in the pot, cover, and place in the sink filled with 102°F water.
 * 13) <span style="outline:0px;font-size:small;font-family:verdana,geneva;">In 10 minutes, stir gently with your fingers or a wooden spoon. Repeat twice more.
 * 14) <span style="outline:0px;font-size:small;font-family:verdana,geneva;">Remove the pot from the sink and add salt. Stir gently once more.
 * 15) <span style="outline:0px;font-size:small;font-family:verdana,geneva;">Line the cheese press with a piece of cheesecloth and carefully place the curds into the press. Wrap the cloth around the cheese and press at 10 pounds of pressure for 15 minutes.
 * 16) <span style="outline:0px;font-size:small;font-family:verdana,geneva;">Remove the cheese from the press, unwrap, and flip the cheese. Re-wrap using a fresh piece of cheesecloth, and press at 40 pounds of pressure for 12 hours.
 * 17) <span style="outline:0px;font-size:small;font-family:verdana,geneva;">Remove the cheese from the press, unwrap, and flip the cheese. Re-wrap using a fresh piece of cheesecloth, and press at 50 pounds of pressure for 24 hours.
 * 18) <span style="outline:0px;font-size:small;font-family:verdana,geneva;">Remove the cheese from the press and air-dry for 2 to 3 days, until smooth and dry to the touch.
 * 19) <span style="outline:0px;font-size:small;font-family:verdana,geneva;">Wax the cheese and age at 55° to 60°F for at least 60 days.  <span style="outline:0px;font-size:small;font-family:verdana,geneva;">(Click here for practical methods for aging cheese.) <span style="outline:0px;font-size:small;font-family:verdana,geneva;">