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Published
Create with AI
Recipe Info
Ingredients
Time
Steps
Equipment
Notes
Preview
Share
Print & Export
Step
section name
Action
primary
Time
00:00
Temp
C or F
Ingredients
choose + amount
Equipment
tools used
Target
aiming for
Look for
student cue
Watch out
common failure
Booklet
include
1
Sterilize all equipment.
Sanitize / Food Safety
No temp
Add ingredients
Large pot
Thermometer
Slotted spoon / holey spoon
Cheesecloth
Colander
Clean equipment.
Contamination can affect set, flavour, and safety.
2
Warm the milk to 32°C / 90°F.
Heat Up
Heat to 32°C / 90°F
Whole milk · 4 L / 1 gal
Large pot
Thermometer
Milk reaches 32°C / 90°F without scorching.
Steam should be minimal; this is warm, not hot.
Heating too quickly can scorch the milk at the bottom of the pot.
3
Add culture and ripen covered.
Add Ingredient
No temp
Thermophilic culture · 1.25 ml / 1/4 tsp
Measuring spoon
Lid
Culture is distributed and milk begins acidifying.
Culture hydrates on the surface before stirring.
Stirring immediately can clump or distribute culture poorly.
4
Add calcium chloride.
Add Ingredient
No temp
Calcium chloride · 1.25 ml / 1/4 tsp
Cool non-chlorinated water · 60 ml / 1/4 cup
Small cup
Measuring spoon
Calcium is evenly distributed through the milk.
Chlorinated water can interfere with cheesemaking.
5
Add rennet, stir gently, cover and let set.
Add Ingredient
No temp
Rennet · 1.25 ml / 1/4 tsp
Cool non-chlorinated water · 60 ml / 1/4 cup
Measuring spoon
Small cup
Pot
Lid
The milk coagulates and sets into a gel.
Curd sets into a gel.
Curd too soft if not set long enough. Uneven set if disturbed.
6
Check for a clean break.
Check / Test
No temp
Add ingredients
Spatula
Long clean crack in the curd.
Insert spatula at 30 degrees and lift. Curd should split cleanly.
If wobbly or uneven, wait a few more minutes before cutting.
7
Cut the curd into 1/2 inch / 1.25 cm cubes.
Cut / Prep
No temp
Add ingredients
Long knife
Pot
Curd cubes firm up before being moved.
Rough handling shatters weak curd.
8
Slowly warm curds to 39°C / 102°F.
Heat Up
Heat to 39°C / 102°F
Add ingredients
Thermometer
Slotted spoon / holey spoon
Curds warm slowly without matting.
Heating too fast damages texture.
9
Drain curds and hold warm.
Strain / Drain
Hold at 39°C / 102°F
Add ingredients
Colander
Cheesecloth
Pot
Curds knit together and acidity rises.
Curds cool too much or sit in excess whey.
10
Stretch curd in 77°C / 170°F water.
Heat Up
Heat to 77°C / 170°F
Add ingredients
Stainless steel bowl
Gloves
Shiny, smooth, stretchy cheese.
Cheese becomes glossy and stretches smoothly.
If brittle, dip back into hot water to warm.
11
Shape and brine.
Chill / Cool
No temp
Non-iodized salt · 25 g / 0.88 oz
Bowl
Storage container
Cheese firms and seasons.
Over-brining can make cheese too salty.
Published
Create with AI
Recipe Info
Ingredients
Time
Steps
Equipment
Notes
Preview
Share
Print & Export
Step
section name
Action
primary
Time
00:00
Temp
C or F
Ingredients
choose + amount
Equipment
tools used
Target
aiming for
Look for
student cue
Watch out
common failure
Booklet
include
1
Sterilize all equipment.
Sanitize / Food Safety
No temp
Add ingredients
Large pot
Thermometer
Slotted spoon / holey spoon
Cheesecloth
Colander
Clean equipment.
Contamination can affect set, flavour, and safety.
2
Warm the milk to 32°C / 90°F.
Heat Up
Heat to 32°C / 90°F
Whole milk · 4 L / 1 gal
Large pot
Thermometer
Milk reaches 32°C / 90°F without scorching.
Steam should be minimal; this is warm, not hot.
Heating too quickly can scorch the milk at the bottom of the pot.
3
Add culture and ripen covered.
Add Ingredient
No temp
Thermophilic culture · 1.25 ml / 1/4 tsp
Measuring spoon
Lid
Culture is distributed and milk begins acidifying.
Culture hydrates on the surface before stirring.
Stirring immediately can clump or distribute culture poorly.
4
Add calcium chloride.
Add Ingredient
No temp
Calcium chloride · 1.25 ml / 1/4 tsp
Cool non-chlorinated water · 60 ml / 1/4 cup
Small cup
Measuring spoon
Calcium is evenly distributed through the milk.
Chlorinated water can interfere with cheesemaking.
5
Add rennet, stir gently, cover and let set.
Add Ingredient
No temp
Rennet · 1.25 ml / 1/4 tsp
Cool non-chlorinated water · 60 ml / 1/4 cup
Measuring spoon
Small cup
Pot
Lid
The milk coagulates and sets into a gel.
Curd sets into a gel.
Curd too soft if not set long enough. Uneven set if disturbed.
6
Check for a clean break.
Check / Test
No temp
Add ingredients
Spatula
Long clean crack in the curd.
Insert spatula at 30 degrees and lift. Curd should split cleanly.
If wobbly or uneven, wait a few more minutes before cutting.
7
Cut the curd into 1/2 inch / 1.25 cm cubes.
Cut / Prep
No temp
Add ingredients
Long knife
Pot
Curd cubes firm up before being moved.
Rough handling shatters weak curd.
8
Slowly warm curds to 39°C / 102°F.
Heat Up
Heat to 39°C / 102°F
Add ingredients
Thermometer
Slotted spoon / holey spoon
Curds warm slowly without matting.
Heating too fast damages texture.
9
Drain curds and hold warm.
Strain / Drain
Hold at 39°C / 102°F
Add ingredients
Colander
Cheesecloth
Pot
Curds knit together and acidity rises.
Curds cool too much or sit in excess whey.
10
Stretch curd in 77°C / 170°F water.
Heat Up
Heat to 77°C / 170°F
Add ingredients
Stainless steel bowl
Gloves
Shiny, smooth, stretchy cheese.
Cheese becomes glossy and stretches smoothly.
If brittle, dip back into hot water to warm.
11
Shape and brine.
Chill / Cool
No temp
Non-iodized salt · 25 g / 0.88 oz
Bowl
Storage container
Cheese firms and seasons.
Over-brining can make cheese too salty.
