[Sca-cooks] Cheese, a progress report

Michael Gunter countgunthar at hotmail.com
Tue Sep 4 10:40:07 PDT 2007

I started my Slip-Coat cheese this weekend. I would have preferred
to have started it earlier but I couldn't get the rennet and have a
full day in which to work on it before now.

I wound up using whole milk and heavy cream as the basis since the
"strokings" were to be higher in fat and the recipe actually states
that city slickers can use a mixture of milk and cream.

The milk and cream were mixed and sat out to around room temperature
then boiling water was added and this sat until it again reached room
temp. After this the rennet was added and here is where the problem
started. Nothing happened.  I waited and there was a bit of thickening
but nowhere near the proper congealing. I added more rennet and
waited. Nothing. More. Nothing. I finally did an old Farmer's Cheese
trick and added about a tablespoon of distilled white vinegar. That did the
trick and after about an hour the milk had developed very delicate curds.
These were gently transferred to a layer of muslin lining a collander in
the sink. The curds drained and were carefully squeezed of the whey for
several hours with the cloth being changed as it got saturated.

After a few hours a paper plate was sat on the cheese and a can of
vegetables added for weight. Another problem I had was that the cheese
was supposed to be kept in one piece and smooth but I could never
keep it in one piece when transferring it to the clean cloth. It's a little
lumpy and broken in places.

The weight was gradually increased overnight and after around 24 hours
I salted it and placed it wrapped in cheesecloth between two sushi mats.

I was told the cheese would be pretty thin and runny like brie but this has
set rather firm and is more like queso blanco or even a mozzerella than 
The flavor is very light and delicate so I hope it absorbs a bit of salt and
ages with a developing flavor. Still, it's a pretty good cheese, especially
for a first effort and I'll be displaying it at Laurel's Prize Tourney next 


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