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I could now see curds and whey. The whey was a pale yellowish hue and curds looked a little bit like scrambled egg whites. I then lined a colander with cheesecloth and proceeded to filter curds from whey. I put curds into a bowl and added salt to further help removal of excess liquid. Next, I returned it to colander lined with a fresh layer of cheesecloth. I was anxious to taste it, and wow, it actually tasted like cheese!
The next step is optional – putting your cheese in a mold and pressing it. To make my press, I rummaged around kitchen to see what I could use. I took an old plastic sherbet container and put a bunch of holes in it. I then placed my cheese curd filled cheesecloth inside and placed it in a large bowl and but a plate on top of my curds. Now problem was having enough weight to press it. I placed two big cans of tomatoes on top and, voilà, it worked. After pressing it, I put cheese into refrigerator and let it set. It tasted a lot like cheddar.
Next time I try to make cheese, I probably use this same recipe but will try to improve upon it. When I master this one, then I think I’ll feel a little more like trying a different style of cheese. Happy cheese making!
Paul Rinehart is a classically trained chef who currently works as a web developer. He is also founder of Online Cooking, a place where he can work on two interests at same time, computres and food.
Paul Rinehart is a classically trained chef who currently works as a web developer. He is also the founder of Online Cooking, a place where he can work on two interests at the same time, computres and food.