Replying to Avatar Brian

1 gallon whole milk. 1/8 tsp liquid rennant diluted in 1/4 cup non-chlorinated water. 1/8 tsp calcium chloride diluted in 1/4 cup water. Added the calcium chloride initially to the milk early. brought up to 95 degrees, added renant. covered for about 45 min. at 85 or so degrees. Cubed it, then let it sit a little longer. Drained the curds (saving the whey for the garden). then put back in the pot for another 30 minutes or so. Finally, put in cheese cloth and put in my press for about 6 or 7 hours to make the final form.
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deeznuts 10mo ago

Thank you. Gonna try my hand at this soon

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Brian 10mo ago

I forgot, before putting the curds into the press, I kneeded in just about a tbs of cheese salt (to taste) and ground smoked ghost peppers (from last year's crop in my back yard). Once I kneeded it, then I put it in cheese cloth and in a press that i have. You can make a cheaper press if you dont have something as fancy as mine.