Recipe by: BC Dairy Foundation

A fresh white cheese you can make yourself at home with no special equipment.

Yield: 1 litre
Prep time: 10 minutes, plus up to 2 days holding time
Cook time: 30 minutes

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Equipment

large saucepan

measuring cup and spoon

mixing spoon

glass bowl

long knife

ladle

colander

cheesecloth

Ingredients

4 L milk

½ rennet tablet

30 mL water

125 mL buttermilk

salt to taste

fresh herbs

Instructions

1. Heat milk to 24ºC–26ºC.
2. Dissolve rennet in water and stir into buttermilk. Add the buttermilk and rennet into the warm milk, stirring well.
3. Pour milk into a glass bowl and hold for 12–18 hours until the milk is clabbered and the curds separate from the edge of the bowl. The curds should look smooth and silky.
4. Cut the curds into 2.5 cm cubes with a long stainless steel knife. Cut at 2.5 cm intervals in one direction, then perpendicularly, then at a 45º angle. This releases the whey.
5. Gently, so as not to disrupt the curds too much, ladle the curds into a colander lined with cheesecloth. Drain for up to 24 hours, depending on how moist or dry you want the cheese.
6. You may lightly salt the cheese or blend in herbs.