INGREDIENTS AND EQUIPMENT:
1 gallon fresh goat’s milk (You can use store-bought cow’s milk as well.)
1 Tbl fresh yogurt
½ tablet rennet, dissolve in 1/4 cup water
1+ gallon pot with lid
1 long bladed knife
2 clean sterile handkerchiefs
strainer
cheese mold: Cut the ends out of a smooth-sided 4 x 5 inch tin can, save one of the cut ends.
table […]
INGREDIENTS
1 gallon whole milk
1 pinch salt
1 large lemon, juiced
DIRECTIONS […]
Ingredients:One quart of light cream range between 18 and 30% butterfat. Ideally it should contain 25% butterfat.
1/4 teaspoon tartaric acid
Equipment:
Stainless steel double boiler with lid
Sterile handkerchief sterilized by boiling and hanging to dry thoroughly
1 quart bowl to catch the whey
Steps:
Warm 32 ounces of light cream in a stainless steel double boiler to 185 degrees Fahrenheit […]
Ingredients:
2 cups whole milk (500 mL)
2 cups heavy cream (500 mL
2 Tbl fresh cultured buttermilk (30 mL)
1/4 tablet Junket rennet tablet
sterile white plain handkerchief (boil to sterilize, hang to dry thoroughly)
Steps:
1) Combine milk and cream in a stainless pot. Gently warm to 70 F (21 C), stir regularly.
2) Mix buttermilk thoroughly into the warmed milk-cream […]
