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Prep Time: 0 Minutes Cook Time: 240 Minutes |
Ready In: 240 Minutes Servings: 20 |
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Making a simple cheese is easier than most people think. I grew up eating this cheese. It is very tastey and accepts other flavors well. Ingredients:
1 gal whole milk |
1 rennet or junket tablet |
pickling salt |
Directions:
1. In a non reactive heavy saucepan, heat milk to lukewarm.
2. Crush Rennet or Junket Tablet and dissolve in 2 Tbls cold water.
3. Add to milk and stir very well. Remove from heat, cover and wrap in blanket or large bath towel. Leave in warm place for 2 -4 hours or until set.
4. When mixture congeals, break up with hands and pour off as much of the whey as possible.
5. Take some of the curd in your hands and press lightly to drain out the liquid. Form a cheese pattie (about the size of a small hamburger.) Repeat until you have used up all the curd.
6. If cheese is to be served fresh (within 3 days) or marinated in oil w/ spices, do not salt. Place in a storage container and refrigerate until ready to serve.
7. To Store:
8. Salt the top of each pattie, cover patties with plastic cling wrap and refrigerate overnight.
9. Make a brine using 2Qts water and 1/2 cup pickling salt. Bring to a boil for 5 mins then let cool. If necessary, cut patties in to halves or quarters to fit in jars.
10. Pack into sterilized jars, cover with brine and seal.
11. To Serve: Soak in water for an hour or more so to remove salt. Serve for breakfast, lunch or meze before dinner with pita.
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