So, I'm just learning how to make cheese.
Thus, I present my first cheese making thread in which I will most likely do everything wrong and leave everyone here in hillarity, but hey, you gotta do stuff to learn stuff.
As such, I will be making a "Hard Other" cheese today.
Milk: Cows milk, just regular old grocery store whole milk. Regular pasteurization, homogenized
Culture: Buttermilk
Coagulation: Animal rennet.
Basic plan:
Heat milk to like 90F (1.5 gallons of milk)
Add half cup of buttermilk.
Let it party for an hour.
Add rennet.
Let it party for an hour.
Cut curds and raise temp slowly to 105F
Cook curds until I think they are right.
Drain curds (save whey for riccotta).
Salt curds and put in form.
Press to make some sort of cheese wheel.
Put in cheese cave and wait a while.
Eat Cheese.
Profit!
MolBasser