1/2 tsp calcium chloride (optional – if using pasteurized milk)
1 cup cultured buttermilk (optional – if using pasteurized milk)
INSTRUCTIONS
Warm the milk to around 85 to 90 degrees.
Dilute the rennet in 1/4 cup of water. Add the diluted rennet to the cheese and stir for about 1 minute using a figure 8 motion up and down in the pot.
If using pasteurized milk, also add 1 cup cultured buttermilk and 1/2 tsp calcium chloride diluted in water at this time.
Allow the cheese to sit in a warm place undisturbed for about 90 minutes until a stiff curd forms.
Cut the curd into 1” cubes with a large knife, ensuring you cut all the way through to the bottom of the pot.
Allow the cut curd to rest for an additional 60 to 90 minutes.
Slowly heat the curd and whey to 100 degrees, increasing the temperature by no more than 2 degrees every 5 minutes. Placing the pot in a sink full of hot water works well (though a wood stove is a more traditional 18th century method).
Allow the cheese to stand at 100 degrees for 5 to 10 minutes before straining the curd through a colander lined with cheesecloth.
Add salt and break the curd up into small pieces with your hands while distributing the salt.
Line a cheese press with cheesecloth and place the curds into the press.
Press the cheese, increasing pressure every 20 to 30 minutes for about 2 hours. Then allow the cheese to sit in the press under pressure for about 12 hours.
Remove the cheese from the press and flip it over. Press on the other side for another 12 hours.
Remove the cheese from the press and age the cheese on a salted shelf for a minimum of 60 days, flipping it over every day or two.
The finished cheese will be dry and a hint salty, perfect for grating like parmesan.
