2 litres of whole pasteurized milk
2 Tsp Rennet
1/2 tsp Citric acid.
1 tsp of sea salt ( I used more after to get the flavour right)
I was following a recipe for a cheese that said to heat the milk to 38°C add the Rennet and let it sit for 15 minutes, although this did produce cheese curds it wasn’t separating the curds from the whey in the way I expected, a quick look at another recipe on the internet said heat the milk with citric acid to 85°C, now this got results and I could see the curds and whey separating as it closer to 85°C. I let the cheese sit for 10 minutes.
I poured the cheese through a cloth lined sieve. I think I drained it a little too much, the cheese was drier than I wanted but decided to leave it like that.
I adjusted the salt first, then added black pepper, dried garlic and fresh chives. A little dry? Maybe, but none the less delicious.