After my research I decided to follow this website, because it didn't claim that cheese-making was "super easy" and it also explained things pretty well. It gives a list of 7 cheeses to try to make from easiest to hardest and overall, looks pretty legit. The first 2 "cheeses" it says to make are yogurt and labneh, but I decided to go straight to the rennet cheeses, since the other two aren't cheesy enough for me.
Ok, so here goes. First, the milk. I got a gallon of Twin Brook Creamery 2% milk (you know, the stuff that comes in those cool glass bottles?), some buttermilk, 1/8 tsp of CaCl, and dissolved 1/4 tablet of rennet in 1/4 cup of water. I put the milk in a stainless steel pot and slowly heated it to 65 degrees. Mind you, this doesn't take long since that's just room temp. Getting it as close to the temp noted is key. Get yourself a good thermometer. Next I added the CaCl, then buttermilk, then rennet, stirring well each time in between the additions. I took it off the heat, and let it sit overnight.
|Just a pot of room temp milk.|
This is done by inserting a knife at a 45 degree angle and cutting all the way down to the bottom, making slices about an inch apart. Turn the pot 90 degrees and do the same 4 times to get all sides. Hopefully the picture helps to explain what I'm talking about.
So there you go. Simple fresh cheese. Like the website says, this is a good beginner cheese. I'm happy it was a success and feel more confident to try my hand at the next step on the list. Now what to do with all that whey...