Very firm, crumbly cheese with a distinct yoghurt taste, keeps over a month. When heated, it browns instead of melting, creating a funny squeeky sound when munched. First experiment with lots of unfounded/unconfirmed steps, so take everything written here with a grain of salt.

Yield

  • ~360 gr

Ingredients

  • 3 l milk (3%)
  • 200 ml yoghurt
  • 50 gr citric acid (diluted in water)
  • 1 tbsp salt

How To

  • Warm milk and yoghurt to 46°C, cover and let ripen for an hour (this may be totally wrong since both the milk and the yoghurt were from the commercial pasteurized variety).
  • Heat to 88°C while swirling continuously to avoid scorching.
  • Remove from heat, create a fast swirl and pour diluted citric acid inside.
  • Let curds form for the next 5-10 minutes.
  • Add more citric acid, or white vinegar if the “whey” is still too bright (should be yellowish & almost clear).
  • Gather curds carefuly inside a cheese cloth, drain, add salt & mix
  • Press for 12 hours.
  • Air-dry for about 12 hours.
  • Salt if necessary, turn a few times in-between saltings.

Notes

  • The yoghurt step was meant to mimic some termophilic culture, but it actually only affects the taste. We shouldn’t expect any microbial activity after heating to 88°C. Yes, it can be omitted.
  • Could use more salt, more like 15-20 gr.