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In the world of cheese, various classifications exist: hard vs. soft, aged vs. fresh, and stinky vs. non-stinky, among others. Notably, cheeses can be made with rennet, an enzyme from animal stomachs that aids in transforming milk into cheese, generally imparting a strong flavor. On the other hand, cheeses made without rennet—like quark and ricotta—have a milder taste profile. In this episode, Miller focuses on making a type of farmer cheese, known for its fresh flavors and simplicity.
The Ingredients & Process for Making Fresh Cheese
To create this delightful cheese, you'll require a few basic ingredients:
1 gallon of whole milk (not ultra-pasteurized)
2 teaspoons of salt
1/3 cup of lemon juice (about two lemons)
1/4 cup of white wine vinegar (more may be needed)