How do I do?
First, mix fresh milk (1 liter), Petit Suisse (1 jar) and rennet (3 drops, in pharmacies). We pour everything into cheese strainers, cover and ferment in a room between 22° and 24°, 10 hours. Then we take it out of the strainers and let it drain at the same temperature (from 2 hours to 24 hours for beaten cheese, wet or dry). If you want dry cheese, salt it and put it in a clean cloth for 2 to 4 days. Then, head to the cellar. There, we count in weeks…
And is it as good as "real" cheese?
We obtain a correct fresh cheese, to be flavored with herbs, pepper… For a dry cheese, the ripening is very long and the result random.
Watch out for germs!
It is imperative to use ultra-clean equipment (we bleach everything), we monitor the temperature of the rooms and we always protect the cheeses.
Simpler:the cheese maker.
If you don't have a place to rest your preparation at home, you can opt for a cheese machine, to ferment the milk... without risk.
