Credit where credit is due, this is a kit I bought from “Country Brewer” a home brew supply store in NSW, Australia. This is the first cheesemaking kit they have produced and I have to say it is great, very easy to follow instructions and the kit has everything you need. http://www.countrybrewer.com.au/category11_1.htm
I tried to upload The instructions below in PDF form but I couldn’t sorry for the long post.
1) ALWAYS STERILISE EVERTHING THAT COMES IN CONTACT WITH YOUR MILK!
2) Preparing a Starter (the day before)
Preparing a starter ensures that your cultures are active. The starter will thicken to the consistency of
yoghurt … if this does not happen, get some fresh culture.
• Boil then cool 200ml of fresh milk
• Add ½ tea spoon of Culture / Mould Blend and stir in well
• Store at 25 -30°C covered until it thickens (approx 12 – 24 hrs)
• Will store in the fridge for a couple of days until needed.
3) Preparing the Milk
• Warm 7.5 litres of milk to 32°C using your pot / double boiler.
• Dilute 2 ml of Calcium Chloride in 20 ml of water. Add to milk and stir.
• Add your 200 ml starter culture and stir thoroughly.
• Leave covered for 75 minutes to ripen.
4) Renneting
Rennet is an enzyme that reacts with protein in milk causing it to set.
• Dissolve 2ml of Rennet liquid in 20ml of water.
• Pour over the milk covering as much of the surface as possible and stir gently for approximately 2
minutes.
• Leave covered, maintaining 32°C for 60 minutes or until you get a “clean break.”
5) Testing for a Clean Break
• Slide your knife into the curd at an angle and lift some on the side of the blade.
• If the curd breaks cleanly around the knife and whey runs into the crack that is made, you have a “clean
break.”
6) Cutting the Curd
• Using a long knife, cut the curds into 2cm cubes.
• Firstly, cut vertically across the curd one way 2cm apart, then again perpendicular to the first cuts. (See
diagrams)
• Insert your knife at an angle to make horizontal cuts.
• Let the curds sit for 30 minutes to firm up before stirring.
7) Stirring the Curd
• Turn all the curds over gently for 3 minutes.
• Any larger curds that come up from the bottom may be cut at this stage.
• Let the curds sit for 20 minutes maintaining 32°C.
• Repeat Step 7 twice more.
8) Preparing the Curds for Moulds
• After the final rest, the curds mass will sink in the whey. Using a glass or ladle, scoop out 40 – 60% of
the whey and discard.
• After the whey has been removed, give the curds a gentle stir to keep them from setting. This will make
it easier to scoop them into the moulds.
9) Filling the Moulds
• Place a bamboo draining mat on a cutting board and cover with a sheet of greaseproof paper and place
the 4 moulds on top. The greaseproof paper will stop the curds from falling through your draining mat.
• Filling is best done on the kitchen sink with one end of the board slightly elevated to allow the whey to
drain away.
• Using your slotted spoon, scoop a small amount of curds into each
mould, then go back and put more in each and so on until they are
evenly filled.
• Fill the moulds just short of the top. When turned repeatedly they
will settle down to the thickness required.
• Leave to drain for 20 minutes.
10) Turning the Moulds
• For the first turn, place another sheet of greaseproof paper on top of your moulds, then the second
bamboo draining mat and finally a second cutting board. By holding both boards firmly you should be
able to flip all the moulds over in one movement. From this point, greaseproof paper is no longer
required.
• Turn your moulds hourly for the next 5 hours.
• The moulds should be turned a minimum of 3 times prior to allowing them to set overnight covered with
a tea towel.
First Cut Second Cut Horizontal Cut
11) Salting the Cheese
• The following morning the young cheese will have firmed and pulled away from the edges of the
mould. This indicates that they can now be removed for salting.
• Using the salt supplied, lightly sprinkle over the top of the cheese and let stand for 15 – 30 minutes.
• Turn the cheese over and lightly sprinkle the bottom and sides with salt and let stand another 15 – 30
minutes.
• Place on a bamboo draining mat, cover with paper towel and allow drying for 24 hrs at room
temperature.
12) Aging the Cheese
• Place some paper towel then black plastic aging mat into the bottom of your aging container.
• Space your cheese on the draining mat and with the lid ajar, store in a cool humid environment at 11 –
15°C for 8 – 10 days. Turn daily to avoid the cheese sticking to the mat.
• Elevate one end of your ripening container to allow any additional whey to drain away from your aging
cheeses.
• The cheese should be totally covered with white mould after 10 days.
• Aging can be done in a fridge down to 5°C, but will take considerably longer.
13) Monitor the Cheese - Daily
• If you see any hard yellowing on the edges of the cheese they are too dry and the white mould will have
difficulty spreading over this surface. Add a small amount of water to the bottom of the aging container.
• If there is excessive condensation on the lid of the aging container, this can drip on the cheese causing a
yellowish slime. Remove the lid, wipe away the any moisture and replace the lid leaving it slightly ajar.
• Check the bottom of the aging container for excessive moisture. You may choose to replace the paper
towel if this occurs.
14) Wrapping the Cheese
• Once the cheese is fully cover in white mould, they are ready to wrap
• Using the wraps provided, centre the cheese on the film and fold the corners onto the cheese until it is
completely covered.
• Place the wrapped cheese back into the aging container with the folded side on the bottom.
• Seal and age for a further 2 – 4 weeks at 11 – 15°
