Sort ingredients
cstreitwieser
QR Code
Listen
Pdf
Put the milk in a pan and heat it on a medium heat, stirring to prevent the milk from burning on the bottom of the pan.
Bring the milk to the boil and take it off the heat.
Add the buttermilk / lime juice / lemon juice / white vinegar / rennet, and salt if using it. Stir in.
You will see the milk separate into creamy white solids and a transparent, watery liquid.
To strain the curds from the whey, pop the cloth over the strainer and ladle the curds in.
Once it’s cool enough, lift the four corners of the cheesecloth, gathering them together. Gently twist and squeeze the gathered cloth to press out any excess whey.
If you’re using a mold, put the curds into the mold. If not using a mold, fold the cloth with the curds in it into a neat-ish rectangle.
Put some heavy things such as books on top – the weight will squeeze out any remaining whey from the curds.
Check the curds from time to time to see when they have compacted and dried enough.
Once the curds are nicely compacted and hard, cut them into slices.
Dry or dehydrate the chews by hanging them, using a dehydrator, or drying them in the oven on a low heat.