Homemade faisselle cheese

Name: Homemade faisselle cheese
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 1
Cuisine: En
Ingredients: 1 quart whole milk; 1 healthy pinch mesophilic culture; 1/4 tablet rneent dissolved; 1 tablespoon cool water

Dessert

Very Easy

45 min

Ingredients

1 quart whole milk
1 healthy pinch mesophilic culture
1/4 tablet rneent dissolved
1 tablespoon cool water

Preparation

Preparation25 min

Cook time20 min

Scald a heavy stainles steel pot. Add 1 quart whole milk and heat to 86-90 degrees. Sprinkle a healthy pinch of mesophilic culture on top and leave to rest for 5 minutes.
Using a stainless steels skimmer or paddle in a slow up and down motion, blend in culture without breaking the surface of the milk. Add rennet in the same slow motion, cover and leave in a warm draft free spot for 12 to 20 hours.
Ladle curds into 4 1 ounce molds or into one small mesh strainer placed into a bowl. The whey shold be allowed to drain around the mold or molds, keeping the cheese moist. Leave to drain for 12 hours in the fridge. Unmold and serve, use within 4 days.