Homemade Dutch Hard Cheese
Description
Suitable for both holidays and everyday meals. This fairly straightforward and not very complex cheese-making process can be replicated by anyone. If desired, the classic homemade Dutch hard cheese recipe can be supplemented with natural saffron infusion, for example, to give it its familiar hue. Serve the appetizer at the table.
Instructions
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Step 1
1. First, pour the milk into a large pot and place it over heat. To make cheese, you need a thermometer to monitor the milk temperature. When it reaches 30–32°C, remove the milk from the heat and add the starter culture. Stir gently and let it rest for about 30 minutes. Meanwhile, dissolve the rennet in a small amount of water and pour it into the pot. Keeping the milk at temperature, let it sit for 35–40 minutes. You will get a fairly firm curd that should be carefully cut with a knife into medium-sized pieces.
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Step 2
2. The next step is to carefully mix the mass for 15 minutes. A classic recipe for Dutch hard cheese at home requires patience and time.
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Step 3
3. Now carefully drain off about one third of the separated whey.
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Step 4
4. Add water (at about 40°C) to the milk mixture and keep the milk temperature at 37°C.
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Step 5
5. Prepare molds for the cheese. If you don't have special molds on hand, you can use small containers with holes drilled in them beforehand. Place the molds in a large container where the whey will collect, and line them with cheesecloth.
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Step 6
6. Carefully transfer the cheese curd into the molds, adding it gradually from the pot. This step can take quite a while, as a fair amount of whey will separate out right away.
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Step 7
7. After most of the whey has drained off, place a press of about 3–4 kilograms on the cheese for 30 minutes.
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Step 8
8. Then turn the cheese over and increase the press to 16 kilograms for another 30 minutes. Next, use 25 kilograms, having turned the cheese over again beforehand for another half hour. Turn the cheese over once more to ensure even pressing, and leave it under a weight of 25 kilograms for 6–8 hours. There is also another way to make Dutch hard cheese at home and make it denser: leave it under a weight of about 50 kilograms overnight.
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Step 9
9. Place the cheese in a brine solution and leave it for about 10–12 hours. Then dry it for 2–3 days in the refrigerator. For the rind, you can use wax or special cheese bags. Leave the cheese to mature at a temperature of about 10°C and high humidity for at least 2 months. If you have the patience, an excellent Dutch-style hard cheese made at home will be ready in 6 months.