Artisan Cheese Kit Instructions
30
.
Add 54°C (130°F) warm water to the
curds until the mixture is
between 35°C - 38°C (95°F – 100°F),
during this time, gently stir the curds
with a draining spoon to keep them from
clumping together.
.
Add 1.5 Tbsp of cheese salt and
continue to stir for a further 15 minutes
until the curd looks dry.
STEP 3:
DRAINING AND MILLING THE CURDS
.
Pour the cheese curds into a cheese cloth
lined colander to allow the whey to drain
for approx 10 minutes, cut the draining
curd every few minutes to help expel
the whey.
STEP 4:
MOULDING AND PRESSING THE CURDS
.
Transfer the curds into the cheese press
lined with the cheese cloth, and place the
pressing plate on top. Press for 15 minutes
at 5 kg (11 lb).
.
Turn the cheese over and rewrap it,
before pressing it for 1.5 hours at
10 kg (22 lb).
.
The cheese should be formed and firm
after this pressing time.
.
Leave the cheese to rest for a few
hours (without pressing), before
submerging in water at 18°C (65°F) for
8 hours or overnight.
.
In the morning (or after 8 hours),
submerge the cheese in your brine
solution for 6 hours before removing and
patting dry with a paper towel.
STEP 5:
AGEING THE CHEESE
.
Allow the cheese to age at 15°C (60°F)
on the cheese mat (air drying on
the kitchen bench is fine but make sure
you cover it with a mesh food cover or
something similar).
.
While the cheese is air drying, make
sure you turn it over regularly to prevent
moisture from collecting on the bottom.
.
Wipe the cheese with the brine solution
every 2 -3 days for 3 months, or until it
reaches the desired maturity.
