Directions:
- Add the rennet liquid to the 1/2 cup of water, set aside.
- Heat skim milk to 85 degree F and maintain temperature for one minute.
- Add buttermilk and Rennet solution and stir well.
- Cover with towel and leave at room temperature (70 degrees F) for 12 to 18 hours. A firm curd will forms and a little Whey will appear on the surface. (To test for firm curd, remove a milk sample at a point near the edge of the pan or bowl with a spoon. The curd is ready when the coagulated milk sample holds its shape and the edges are sharply defined.).
- Cut the curd into 1/2 inch squares by passing a long knife through the curd lengthwise and crosswise of the container.
- Heat curd slowly over hot water until temperature reaches 110ºF.
- Hold this temperature for 20-30 minutes, stirring every 5 minutes to help distribute the heat evenly and keep the curd from sticking together.
- Note: If using a double boiler bring the water to boil and then turn off and watch closely, otherwise it may overheat and you'll have 'cheese'. In my crockpot I turn to high and keep a close eye on the temperature; stirring around the edges and bottom every 5 minutes. Once it gets up to 100 degrees, I turn it to low until it reaches 110, then turn to the keep warm setting. Each crockpot is a little differnt so watch it carefully. I've also read where the container with the curd can be microwaved on high for 1 minute, then stirred and let stand for 5 minutes; but I haven't tried this method yet.
- Immediately pour the the curd into a bowl, or collendar that is lined with cheese cloth and drain for several minutes; shifting the cloth occassionally to help drain off the Whey.
- Once the Whey has been drained off, immerse curd in the cheese cloth in a bowl of cold water for approximately 2 minutes.
- Drain the Whey from the curd and transfer the cheese to a bowl.
- Mix in salt and cream.
- Chill before serving.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 381.18 Kcal (1596 kJ) | ||
| Calories from fat | 25.7 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.86g | 4% | |
|---|---|---|---|
| Cholesterol | 28.83mg | 10% | |
| Sodium | 1119.89mg | 47% | |
| Potassium | 1686.51mg | 36% | |
| Total Carbs | 50.95g | 17% | |
| Sugars | 50.16g | 201% | |
| Protein | 30.69g | 61% | |
| Vitamin C | 10.1mg | 17% | |
| Calcium | 2057mg | 206% | |
| Amount Per 100 g | |||
| Calories | 36.16 Kcal (151 kJ) | ||
| Calories from fat | 2.44 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.27g | 4% | |
|---|---|---|---|
| Cholesterol | 2.73mg | 10% | |
| Sodium | 106.23mg | 47% | |
| Potassium | 159.98mg | 36% | |
| Total Carbs | 4.83g | 17% | |
| Sugars | 4.76g | 201% | |
| Protein | 2.91g | 61% | |
| Vitamin C | 1mg | 17% | |
| Calcium | 195.1mg | 206% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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