This past weekend I had the pleasure of attending a cheese making class given by The San Francisco Milk Maid, Louella. One of our local 4H clubs put the event together so there was a combination of 4H kids and adults taking the class…a group of around 30.
We would be learning to make Mozzarella and Cheddar Jack cheeses. Apparently most all cheeses are started using the same process. So here’s how it all went down.
This is a four gallon recipe.
1. Warm the milk to 86-92 degrees.
2. Culture the milk. Sprinkle 1/4-1/2 tsp. of culture all over the surface of the milk and let it soak in for 2 minutes. Do not stir in. You can also substitute 1/4 cup of fresh plain yogurt instead of the culture.
3. Dilute 3/4 tsp. Rennet with 1/4 cup of bottled water and then add to the milk vat. Rennet is what solidifies the milk into a gel-like form.
