Artisanal Cheese without Cooking

Ingredients

- 1 gallon unpasteurized milk
- 1/4 tablet rennet, dissolved in 1/4 cup cool, non-chlorinated water
- 1 tablespoon salt

Instructions

1. Prepare the Milk:
Pour the unpasteurized milk into a large, clean bowl. Leave the milk to sit at room temperature, around 68-72°F, for 2 hours until it reaches the ambient temperature.

2. Add the Rennet:
Stir the dissolved rennet solution gently into the milk using an up-and-down motion for about 30 seconds. Cover the bowl with a clean cloth and let it rest undisturbed for 12 hours at room temperature. This will allow the milk to set into a curd.

3. Check the Curd:
After 12 hours, check the curd. It should be firm and pulling away from the sides of the bowl with a slight layer of whey on top. If the curd is still too soft, let it sit for another hour.

4. Cut and Drain the Curd:
Use a long knife to cut the curd into 1-inch cubes. Gently stir the cubes and let them settle for about 5 minutes. Carefully pour off any excess whey.

5. Salting and Draining:
Gently mix in the salt to the curd cubes. Line a colander with cheesecloth and transfer the curds into it. Tie the cheesecloth corners to create a pouch and hang it up for draining over a sink or a bowl for about 6-12 hours, until the desired dryness is achieved.

6. Shape the Cheese:
Once drained, shape your cheese into a desirable form. You can use cheese molds or simply hand-shape it into a round or block.

7. Final Touch:
Allow the cheese to age for an additional 1-2 days in a cool, dry place before enjoying.

Preparation & Setting Time

PT14H
14 hours

Draining & Aging Time

PT18H
18 hours

Total Time

PT1D8H
32 hours

Type of Dish

Snack

Keywords

Artisanal Cheese, Unpasteurized Milk, Cheese Making, Rennet, Homemade Cheese, Dairy Snack, Cheese Recipe, No-Cook Cheese, Cheese Snack

Recipe Yield

Feeds 4 adults

Calories

Total Calories: 1,360

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