Cheese-making no. 2 - soft cheese

We started our 2nd cheese-making attempt on Sunday evening. 2.5 litres of milk into a pan along with 25g of starter liquid. The milk was heated to 22C and then a drip of rennet was added. The pan lid was put on and the pan and milk was left to stand for 18 hours.



Leave the pan to stand in a room of 21C. 18 hours later and the curd separates from the whey. Put the curds into cheese strainer for 1-2 days and then tip them out onto grease proof paper.





We are still learning about cheese-making but we were quite pleased with the results. We had soft cheese spread on bread for dinner tonight.