Cheese Basic Firm Recipe
1 gallon milk
1/8 teaspoon lipase 400 (optional)
1 pack of C201 Thermophilic
1/2 teaspoon rennet
1 tsp kosher salt
Heat milk to 93F. Stir in culture and hold for 30 minutes.
Stir rennet into 1/4 cup water and stir into milk.
Hold until clean break 15-30 minutes. Need a firm curd.
Cut curds into 1/4 inch pieces. Let sit for 10 minutes.
Stir while warming to 130F
This should take a total of 20 mins
Drain, add salt, and press with cheese cloth to 10 lbs for 1 hour
Remove cloth, reverse, and press again to 20 lbs for an hour
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