https://fromaggio.com/collections/all/products/rennet||https://fromaggio.com/products/cream-cheese-culture||https://fromaggio.com/products/calcium-chloride||||A simple and easy cheese to make, this is a great cheese to add to your weekly cheesemaking routine.1. +Milk
Note: 1 gallon (Not Ultra-Pasteurized)
2. +Milk
Note: 1 pint heavy cream
3. +Ingredients
4. Heat
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Note: Pour the milk and cream into the Fromaggio. Heat slowly to 86F/30C.
5. Mix
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Note: Add the calcium chloride, culture, and rennet and mix slowly over 15 seconds. Let sit undisturbed for one hour. The curd will look like a block silky tofu floating in liquid whey.
6. Drain
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Note: Drain the curd for 1 to 2 hours before adding salt.
7. +Ingredients
8. Mix
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Note: Mix in the salt