"This cheese is perfect for grilling and easy to make at home."Serves 7 | Prep Time 10 mins | Cook Time 2 hours
Why I Love This Recipe
I love grilling cheese and this one was really good. You can use it as the main protein in a dish or use it in a sandwich with other proteins. It’s a really nice cheese you can enjoy by itself.
Ingredients You'll Need
1 Gallon of milk, not ultra-pasturized.
1 pack of culture
1/4 tsp. Liquid Rennet
1/2 oz. Salt
3/8 tsp. Calcium Chloride
1/8 tsp. Citric Acid
Heat the milk up to 86-88 degrees Fahrenheit in a pot on the stove, make sure to heat it slowly and stir often.
Once at the desired temperature, the culture and calcium chloride can be added and stirred into the milk.
Add about 1/4 tsp. of single strength liquid rennet diluted in a cup of water.
The total coagulation time is 30-40 minutes.
Cut the curds to about .75-1.5 inch squares in a vertical manner. Wait 3-5 minutes then cut horizontally into cubes.
Stir gently, increasing the heat slowly to 100-106 degrees Fahrenheit in about 20-30 minutes.
Continue cooking for another 20-30 when it reaches this temperature.
Filter the curds from the whey and form into blocks.
Sprinkle the warm blocks with salt.
Pairs Well With
This cheese would be perfect grilled up and served with rice and veggies or as a side to steak.