The curds are solid chunks of milk protein, while the whey is the remaining liquid. Using the right amount of acid is really important. If you add too much, the flavor will be off, but if you don’t add enough, the milk won’t curdle. That’s why it’s best to follow a recipe until you have some experience with cheese-making.
At this point, you can also add other seasonings, including herbs, if you want.
Use a thermometer to monitor the temperature.
Mesophilic culture is a starter bacteria used to convert lactose (milk sugar) to lactic acid.
Completely stir in each ingredient before adding the next. Once all the ingredients are incorporated, gently stir the milk for up to 1 minute. Annatto adds color, rennet is the acid in the recipe (which separates the milk into curds and whey), and calcium chloride adds calcium to the cheese.
Next, cut the curd into 1⁄2 inch (1. 3 cm) cubes by placing a curd cutter in the pot and rotating it around to cut the curds horizontally. Use a knife to make vertical cuts in both directions.
Let the heat increase slowly, rather than cranking the burner to high to try and speed up the process.
If done correctly, the curds will come out in 1 big lump.
Aim to keep the temperature at 102 °F (39 °C).
Be sure to use “cheese salt,” which is non-iodized.
Pressing the cheese forms it into a dense wheel.
Check the pressure and retighten the spring after 6 hours, if necessary.
You can use lard in place of coconut oil. Using a cloth band instead of wax makes the cheese more flavorful.
As cheese ages, the lactose continues to break down into lactic acid, which results in a more sour flavor.
