For the cheese, move some of the milk from the vat to the cheese vat. Light the fire, add the started and cook until curds form. Add rennet and any flavorings desired and cook until its right consistency. Drain and wrap the cheese in cheesecloth to set in the cooler to age.
The first step in cheese making is to coagulate milk into a curd. This process can be aided by adding a small amount of vinegar to milk that you have allowed to warm to room temperature. The acid in the vinegar causes an enzyme called rennet to form that coagulates warm milk and causes the cheese curds to form. You can speed up this process by "cooking" the curds in a large kettle of hot water, controlling the process by controlling the water temperature. The milk is allowed to set undisturbed until a solid curd is formed. A curd is considered "set" when a finger can be inserted into it, and the curd breaks cleanly all around as you lift slightly. Then the curd is cut or handled according to the directions for the cheese you're making. The curd must be drained through a clean rep cloth to remove all the whey. The cheese can then be molded and shaped for storage. Salting can be done at this time as well. Wrap the cheese in another clean cloth and hung in a cool, dry place (the supply shed) to age. Most cheeses take approximately 60 days to age properly.
Another type of cheese that is fairly easy to make is cottage cheese. The following recipe was adapted to fit a typical Gorean setting, like a camp. 1. Warm a gallon of bosk milk to about 95 degrees
2. Stir in one cup of buttermilk
(saved from the last time butter was made)
3. Allow to set at room temperature for 12-18 hours
The milk will clabber and become thick.
4. Cut the curds into 1/2 inch cubes
5. Let rest for 10 minutes
Place the pot into a double-boiler arrangement of pots and heat at a very low temperature until the curd reaches 115 degrees F. Stir often to keep the curds from matting together. This will take an hour or more. The curd is ready when it is somewhat firm on the interior of the cheese. Cook longer if necessary. Some whey will rise to the top. Let the curds settle to the bottom of the pot, drain off the whey and place the curds in a cloth-lined colander to drain. Be gentle, as the curds are rather fragile. Allow the cheese to drain until it stops dripping. Place in a bowl and add salt to taste. Use about one teaspoon salt per pound. Stir in about half a cup of cream per pound if you want an extra creamy cottage cheese.
