Ingredients
- 2 gallons raw milk
- 1/4 tsp mesophilic culture
- 1/4 tsp penicillium candidum
- 1/4 tsp liquid rennet
- Ballerina Farm Fine French Salt
- Water (non-chlorinated)
Directions
- Bring your milk to 90ºF, stirring occasionally. Sprinkle the mesophilic culture and penicillium culture over the surface, letting them rest for 5 minutes. Gently mix the cultures into the milk with an up-and-down stirring motion.
- Dilute your rennet in ¼ cup of lukewarm water. Slowly incorporate this mixture into the milk, using that same stirring motion. Cover your pot and let it rest for 30 minutes to an hour.
- After the resting period, check the curds. If they hold their shape when lightly pressed, it’s time to cut. Use a knife to slice the curds into 1-inch cubes. Take your time, pausing for about 5 minutes between each layer of cuts. This process should take 10–15 minutes in total.
- For the next 10 minutes, softly stir the curds with a spoon, careful not to break them apart. Notice how they begin to shrink as the whey is released, transforming into half-inch cubes.
- Place your cheese forms on a drying rack. Gently scoop the curds into the forms.
- Let the curds drain for 12 hours at room temperature. During this time, turn them over two or three times.
- Carefully remove the cheeses from their forms and sprinkle them with salt—about 1 tablespoon for every pound. Return them to their forms and let them rest for another 12 hours.
- Once your cheeses feel firm enough to hold their shape (usually after 24 hours), line a ripening container with a mat. Place your cheeses inside, covering them loosely with the container lid to allow airflow.
- Store the container in a cool spot in your home for about a week. If your home is warm, the refrigerator will work, but note that white mold development may take a little longer—an extra week or so.
- Flip your cheeses each day, ensuring that the container maintains a slight condensation. This helps nurture the perfect humidity for your cheese.
- Over the next two weeks, a soft white mold will begin to appear, eventually covering the cheeses completely. During this time, gently pat down the mold when you flip them.
- Once your cheese is adorned in its snowy coat, wrap each piece in plastic wrap. Allow them to continue ripening in your refrigerator for up to four weeks, flipping them every few days. The longer they age, the richer their flavor will become.
Recipe inspired by Robyn Jackson
