Butter & Cheese
This is butter and cheese. Idk what to say this is just gibberish to fill out the page. Is this much text enough? Lorem ipsum dolor sit, amet consectetur adipisicing elit. Magnam, id saepe rerum accusantium recusandae impedit. Soluta, veritatis blanditiis reiciendis eos cumque adipisci vel alias corrupti dolores, sequi facilis ipsa deserunt!
Ingredients
- 10 litres of unpausterized milk
- 5 litrses of old-fashioned milk
- cheese rennet
- salt
- brine
- spices (personal taste)
- mead
- a bowl
- colander
- towel
- tablespoon
How to prepare?
- Heat 10 litres of unpasteurized milk to 38 degrees celsius in two batches. Afterward pour 2 tablespoons of cheese rennet into each milk batch. Rennet is an enzyme from the calf belly mucous membrane that cause the milk to solidify. It can be purchased at an apothecary. Instead of renner you may try to use plants with coagulating properties like thistles, artichokes, buttercups and butterwort. Yellow bedstraw is noted as a particularly strong option. The coagulating properties of these plants are not clearly defined, thus it may be risky to use vegetable rennet in these situations. A defining characteristic of western cheese culture is and has long been, rennet of animal origin.
- When the rennet has been added the mix should be left to solidify for 30 minutes. To remove the whey from the curd the mass is poured into a colander that is rotated around the edge. Much of the whey is extracted in this manner. The now fairly solid curd is placed in a towel and squeezed until all the whey is removed.
- Repeat the above with 5 litres of old-fashioned milk.
- Add your desired spices before the curd is completely dry. Salt is not only used to enhance the taste but also improve durability and prevent mold.
- When the curd is ready it should be swept into a dry towel and placed in a mould. The towel should be changed daily. The cheese should be turned every morning and evening for at least 3-4 weeks. If there is any mold it should be cut off immediately. Keep the cheese on plates with weights on.
- The cheese should be preserved for at least 5 weeks before it is ready to be eaten. The longer time the tastier the cheese. It should be kept cool but not cold. The cheese could be kept in a turned off refrigerator, which has the added advantage of keeping it safe from insects and rodents.