Homemade faisselle cheese

1 servings
25 min
20 min
Very Easy


Number of serving: 1
1 quart whole milk

1 healthy pinch mesophilic culture

1/4 tablet rneent dissolved

1 tablespoon cool water


  • 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.


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