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{{#seo:
|title=Home-made soft moulded cheese Cheese making recipe
|titlemode=replace
|keywords=#cheese #warmplace #homemadesoftmouldedcheese #blackpepper #peppercorns #vegetarianrennet #cheesemat #creamcheese #litres #miseenplace #cheesemould
|hashtagrev=032020
|description=My first effort at making a moulded cheese
}}

{{Template:AdvancePreparation}}

My first effort at making a moulded [[Cheese|cheese]].
{{recipesummary
|TotalCalories = 1501
|PortionCalories = 75
|DatePublished=12th April 2013
|Author=Chef
|ImageComment = Home made Soft Moulded cheese sprinkled with Pimentón de La Vera
|Servings = Servings: 20 - Makes around 750 g of soft cheese
|Difficulty = 2
|TotalTime = 2 days, 3 hours + maturation period
|PrepTime = 2 days, 3 hours
|CookTime = 20 minutes
|Image = [[Image:Home made Soft Moulded cheese recipe.jpg|middle|none|alt=Electus]]

}}
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====Best recipe review====

''I Love home-made cheese.''

5/5 

Great recipe Julia. Easy to make, even easier to eat! And it doesn't take too long to make.

 [[User:TheJudge|The Judge]] 
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[[Image:Home made Soft Moulded cheese with peppercorns.jpg|thumb|300px|right|Home made Soft Moulded cheese with peppercorns]]
{{RecipeIngredients
| 3 [[Litres|litres]] full-[[Fat|fat]], [[Pasteurised|pasteurised]] [[Milk|milk]]
| 5 ml liquid [[Starter|starter]] or small pinch of DVI
| 5 drops [[Vegetarian rennet|vegetarian rennet]]
| Flakes of [[sea salt]]

}}

===[[Mise en place]]===
* [[Sterilise]] all equipment
===Method===

{{RecipeMethod
| Using a [[Double boiler|double boiler]], slowly heat the [[Milk|milk]] to 30° C.
| Remove from heat and stir in the DVI culture.
| Allow to rest in a [[warm place]] for 30 minutes.
| Meanwhile, mix the [[Rennet|rennet]] with four times its volume of [[Boiled|boiled]] and cooled water.
| Add the diluted [[Rennet|rennet]] to the [[Milk|milk]] and stir.
| Leave in a [[warm place]] until the curd has set - this could take up to 24 hours. If you can prod it without any [[milk]] being left on your finger, then it is set.
| Drain through a boiled [[cheese cloth]] until the [[cheese]] has the consistency of [[cream cheese]].
| Ladle into a soft [[cheese mould]] and stand on a [[cheese mat]] in an earthenware baking dish and tilt slightly to allow the remaining [[whey]] to drain. The [[cheese]] will gradually shrink inside the mould over several hours.
| Turn the [[cheese]] over onto a second [[cheese mat]] and leave overnight.
| It should now be firm enough to remove from the mould and be salted. Also sprinkle any flavourings over it or roll it gently in them.
| Place it in a small bowl or dish and wrap the whole thing loosely in [[tin foil]].
| Put it into the [[fridge]] for a few hours and it is ready to eat.
| To allow it to develop more flavour, it can be left for up to three days before consumption.
}}
===Variations===
The [[Cheese|cheese]] can be left plain but you can roll it in [[Herbs|herbs]], [[Black pepper|black pepper]], [[Smoked paprika|smoked paprika]] or anything you like. I sprinkled mine with [[Paprika#Pimentón de la Vera|Pimentón de La Vera]].

My second batch of soft [[cheese]] was made with crushed [[black pepper]]. When ladling the curds into moulds, sprinkle layers of [[peppercorns]] between each ladling. Finally, roll the [[cheese]] in a mixture of more [[peppercorns]] and flakes of [[sea salt]].
===Chef's notes===
I used [[Vegetarian rennet|vegetarian rennet]], but you can use [[Animal rennet|animal rennet]] if you wish, in which case use only three drops.
{{RecipeLine}}
[[Category:Recipes|Home made soft moulded cheese]]
[[Category:Cheese making|Home made soft moulded cheese]]
[[Category:Vegetarian recipes|Home made soft moulded cheese]]
[[Category:Boiled or simmered]]

<code 'hashtagrev:12032020'>[[Special:Search/cheese|#cheese]] [[Special:Search/warmplace|#warmplace]] [[Special:Search/homemadesoftmouldedcheese|#homemadesoftmouldedcheese]] [[Special:Search/blackpepper|#blackpepper]] [[Special:Search/peppercorns|#peppercorns]] [[Special:Search/vegetarianrennet|#vegetarianrennet]] [[Special:Search/cheesemat|#cheesemat]] [[Special:Search/creamcheese|#creamcheese]] [[Special:Search/litres|#litres]] [[Special:Search/miseenplace|#miseenplace]] [[Special:Search/cheesemould|#cheesemould]]
</code>

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