1 gallon whole goat or sheep milk (I hear you can make this with cow milk but you must add lipase to get a similar flavor)
1/8th tsp direct set mesophyllic starter culture [MM100]
½ tsp liquid rennet (16-20 drops if using double strength) or 1/2 rennet tablet
¼ c cool water
4 Tbsp non-iodized salt (to taste)
Warm milk to 86*. Add mesophyllic starter culture and mix thoroughly. Cover and allow to ripen for 1 hour.
Meanwhile dissolve rennet in 1/4-cup cool water, set aside.
After 1 hour, pour diluted rennet into warm ripened milk. Stir gently for 1-3 minutes. Cover and allow to set for 1 hour.
Cut the curd into 1-inch cubes (still in pot). Allow to set undisturbed for 10 minutes. Gently stir the curd for 20 minutes.
Line a colander with cheesecloth. Pour the curds into the colander. Tie the four corners of the cheesecloth into a knot and hang to drain for 8-12 hours.
Take bag down and slice curd into 1 inch slices, (optional- cut slices into 1-inch cubes). Sprinkle with 4 Tbsp kosher salt (more or less to taste). Place in covered bowl and allow to age 4 – 5 days in refrigerator. Keeps approx two weeks.
If a stronger flavor is desired, cheese may be stored in a brine solution for 30 days. To make brine add 1/3 c course salt to 1/2 gallon of water.
Yield: approx 1 to 1 1/2 lbs / 1 lb = 2 cups