A fresh white cheese you can make yourself at home with no special equipment.
- Large saucepan
- Measuring cup and spoon
- Mixing spoon
- Glass bowl
- Long knife
- 16 cups (4 L) milk
- ½ rennet tablet
- 2 Tbsp (30 mL) water
- 1/2 cup (125 mL) buttermilk
- salt to taste
- fresh herbs
- Heat milk to 24º C–26º C.
- Dissolve rennet in water and stir into buttermilk. Add the buttermilk and rennet into the warm milk, stirring well.
- 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.
- 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.
- 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.
- You may lightly salt the cheese or blend in herbs.