Cheese Spread Directions

Making your own cheese spread is not rocket science - in fact - it is shockingly simple and fun!

Inside your cheese kit you will find these same directions:

Step 1 ~ Preparation
Mix rennet solution by dissolving 1/4 of the rennet tablet into 1/4 cup of cold water and let sit for at least five minutes.
Wrap the rest of the tablet and store in the freezer for future use.
Mix the citric acid by dissolving 1.5 teaspoons (one pre-measured bag) into 1 cup of cold water.

Step 2 ~ Heating the milk
Pour room temperature milk into your stock pot and heat over medium-low heat. Use the thermometer to check the temperature of the milk.  In about 10 minutes it should reach 85F.
When it does, add the citric acid solution and stir with the slotted spoon.
Continue on the low heat and monitor the temperature.  When it reaches 100F add the rennet solution.
Use the slotted spoon to stir in an up and down motion for about 30 seconds.

Step 3 ~ Develope the Curds
Let milk heat to 105F and turn off the heat. Put a lid on the pot and let it sit un-touched for 10 minutes.
Signs of coagulation should show after the time has passed and the curds (white mass) should look like shiny yogurt and pull away from the side of the pot. 
The whey (liquid) should have a yellow tint.
To see if the curds are ready, gently press the back of a teaspoon into the curds. If it leaves a dent, they are ready.  If not, let rest for another two minutes and check back.

Step 4 ~ Draining the Curds
Place the colander over a large microwavable bowl.
Gently pour the curds into the colander; being careful to drain as much when as possible.
After the curds are in the strainer, gently press the curds with the back of the spoon to release all the whey.
After several minutes of gently pressing, place the curds in the microwave safe bowl.

Step 5 ~ Cook & Kneading the Curds
Microwave the curds for 1 minute
Take the bowl out of the microwave and drain any excess whey.
Lightly knead the curds to distribute the heat and microwave again for 30 seconds.
Knead the curds gently until it begins to look smooth, shiny - this should take around 3 minutes.

Step 6A~ Customize your Spread
At this stage your cheese will have a similar texture to cream cheese - eat plain or use one of our recipes to create a truly homemade meal.
Store unused cheese in an airtight container in the fridge and use within 2-3 days.

Step 6B ~ Make Mozzarella Ball
If your curds maintain a tight bond (similar to taffy) starting at the Step 2 processes, then you can stretch your cheese into mozzarella balls.
Check the cheese temperature, it should be at 135F to properly stretch and if it is not, heat in 30 second intervals.
At correct temperature, add a pinch of salt and any other herbs you may want to use.
Stretch and fold the cheese several times and work into a ball shape.
Keep in mind that it is uncommon for commercial milk to allow this process to happen - hence cheese spread!