So, here is my take on home produced cheese . . .
I started with approx 8 litres of full fat, raw (not always possible) milk poured into my old jam pan, I didn't measure the milk, just poured to a manageable level, I added a jam thermometer, put the flame on low and started to stir . . . .
It seemed to take an age but I gradually turned the flame higher until the temperature reached 92ºC and turned off the heat. I left the milk until it cooled to 88ºC and began adding white wine vinegar, one tablespoon at a time, stirring after each spoonful, until the milk began to separate.
When the whey became clearer and took on a greenish hue (I think it took about 10 tablespoons) I left it to set for half an hour.
I removed the curds from the pan into a colander lined with muslin and let it drain for 20 minutes. I then mixed in 2 tsp of salt to taste.
I then lined my steamer pan (holes needed to drain the remaining whey) with clean muslin and added the curds, pressed them firmly into the space and wrapped with the muslin.
I used a very high tech weight system to put pressure on my lovely cheese, a plate, followed by the mortar from my pestle & mortar set and 2 stones from the garden
After 24 hours, here are the results . . . . .
I made 3 separate batches and they fit one on top of another snuggly in my steamer pan, the taste is light and creamy and the family can't seem to get enough of it . .
Much love from Tineggiori xxx
