Garlic Cheese Recipe With Chives

by AdobeStock/Olga Koronyevska

Directions

• Warm the milk to 86 degrees Fahrenheit in pot. Remove from heat and stir in the Cultured Buttermilk with the long, slotted spoon.
• Mix rennet with cool water and stir thoroughly into the milk. Cover and allow to sit for 45 minutes to coagulate.
• Test the curd for firmness by dipping your finger into it. If curds break cleanly over your finger, they are ready to heat.
• Heat the curds slowly, stirring and breaking the curds with your hands, until the temperature feels hot to your hands. Remove from heat and drain off the whey. Place the curds into a colander and rinse with very warm water. Drain for 5 to 10 minutes.
• Place the drained curds back into the pot and mix in the salt, garlic powder, and chives.
• Line a cheese press hoop with cheesecloth and fill with curds. Fold over the corners of cheesecloth and place the cheese press follower on top.
• Press curds at 20 pounds pressure for 2 to 4 hours. Remove from press, and set the wheel of cheese onto a plate. Cover with plastic wrap and chill for 6 to 8 hours.

Serve this Garlic Cheese recipe with crackers or as as part of a cheese tray at your next get-together.

This Garlic Cheese Recipe With Chives is a fresh, pressed cheese. It can be made and eaten in the same day. It slices very nicely and makes a great addition to any cheese tray. This is a family favorite that all of my kids just loved. The cheese has a sweet, milky taste. It’s delicious as is or with crackers.

You can vary the cheese by using different combinations of herbs and spices, making this a wonderful cheese open to your imagination.

A Cheesemaker’s Journey Recipes

Cheesmaking: The Basics
Ricotta Cheese Recipe
How to Make Colby Cheese
How to Make Parmesan Cheese

Reprinted with permission from A Cheesemaker’s Journey by Mary Jane Toth and published by Hoegger Supply, Inc., 2012.