Fromange Blanc
Soft cheese

Ingredients:
1 gallon milk
1 packet Fromange Blanc starter

Equipment:
Colander
Butter muslin cloth or bag
Dairy thermometer


Step 1)
Warm your gallon jar of milk to 86 deg F. (this can be done in your sink or in a large bowl of warm water).  If you heat the milk too fast it will go over temperature or the outside of the jar will get too hot and the middle will stay cold.  Stir occasionally to keep the milk mixed until it reaches the teperature you want.
Step 2)
Add the mix from starter packet to the milk that is now 86 deg F.  Put the lid on the jar tightly and gently tip the jar end over end several times to mix up the culture.
Step 3)
Cover the jar with a towel and let it sit at room temperature for 12 hours (minimum) until the contents of the jar are thickened like yogurt.
Step 4)
Ladle the curd gently into a butter muslin lined colander, hang the tied muslin for 6-12 hours.  Remove from muslin.  Add salt if desired.  Refrigerate.

Note: add some honey and chopped fruit (fresh or dry) or chopped herbs to change the flavor of the cheese.  Great on crackers or as a raw vegetable dip!

This is a great all around soft cheese.  We use it instead of ricotta for lasagna and for dips.  It goes great with salsa and chips too!

Chevre
Soft cheese

Ingredients:
1 gallon milk
1 packet Chevre starter

Equipment:
Colander
Butter muslin cloth or bag
Dairy thermometer


Step 1)
Warm your gallon jar of milk to 86 deg F. (this can be done in your sink or in a large bowl of warm water).  If you heat the milk too fast it will go over temperature or the outside of the jar will get too hot and the middle will stay cold.  Stir occasionally to keep the milk mixed until at the temperature you want.
Step 2)
Add the mix from starter packet to the milk that is now 86 deg F.  Put the lid on the jar tightly and gently tip the jar end over end several times to mix up the culture.
Step 3)
Cover the jar with a towel and let it sit at room temperature for 12 hours (minimum) until the contents of the jar are thickened like yogurt.
Step 4)
Ladle the curd gently into a butter muslin lined colander, hang the tied muslin for 6-12 hours.  Remove from muslin.  Add salt if desired.  Refrigerate.

Note: add some honey and chopped fruit (fresh or dry) or chopped herbs to change the flavor of the cheese.  Great on crackers or as a raw vegetable dip!

This is a great all around soft cheese.  We use it instead of ricotta for lasagna and for dips.  It goes great with salsa and chips too!

     30 Minute Mozzarella
Prep Time: 10 minutes
Cook Time: 20 minutes
Ingredients:
        1/4 teaspoon liquid rennet 
        1/4 cup cool, chlorine-free water
        1 gallon milk
        1 1/2 teaspoons citric acid
        Salt
Preparation:
Dilute the rennet in ¼ cup of the cool water.

Pour cold milk into a non-reactive pot (no aluminum or cast iron). Place over medium heat. Sprinkle the citric acid over the milk and stir a few times. Heat milk to 88 degrees F. Milk will begin to curdle.
At 88 degrees F, add the rennet solution and continue stirring slowly every few minutes until the milk reaches 105 degrees F. Turn off the heat. Large curds will appear and begin to separate from the whey (the clear, greenish liquid).  Let mixture sit for about 5 minutes.
With a slotted spoon or mesh strainer, scoop up chunks of the curd and put them into a large glass bowl. Press the curds gently with your hand and pour off as much whey as possible. Microwave curds on high for 1 minute, then drain off all the excess whey. With a spoon, press curds into a ball until cool. Microwave two more times for 35 seconds each, and continue to drain the whey and work cheese into a ball.

You can save the whey to make ricotta cheese with.
When the cheese is cool enough to touch, knead it until smooth. When you can stretch it like taffy, it is done. You can sprinkle 1 to 2 teaspoons salt into the cheese while kneading and stretching it. The cheese will become stretchy, smooth and shiny.


Put the finished mozzarella shapes into a bowl of ice water to cool it quickly.  It is ready to eat.

Each gallon of milk makes between ¾-1lb of cheese.

Mozzarella freezes well too.  I freeze it in amounts to make a pizza.Adapted from:
Source: Home Cheese Making, by Ricki Carroll (Workman Publishing)

Cheese cultures, organic vegetable rennet, citric acid, organic cotton cheese bags, thermometers, and butter muslin are all avaliable in our farm store.