Bloomy cheese isthereason to start cheesemaking.
Its like magic, except its science.
Dont be intimidated; its not more complicated, its just more steps.
Place your trust in my wheys and itll all work out.
Or it wont, because thats just cheesemaking.
(But it totally will.)
Bamboo or plastic mat, cut to the size of the Tupperware.
Keep your spray bottle of vinegar and clean towels nearby.
Were looking for a sterile environment.
Attach your thermometer to the pot, and turn the heat on to medium-low.
Were basically making a gooey brie/camembert situation, and what makes it good is the cream.
When in doubt, dont worry about overdoing it a little bit with culture.
Its a tiny pinch.
(Do absolutely nothing, and the cultures soak up milk.)
Now stir for a full minute using a figure-eight motion, with some real purpose.
You want to ensure that those cultures get mixed into the milk.
Set and cut the curd
Its time for rennet.
Get a good swirl going in the pot so the milk is moving, then pour in your rennet.
Stir vigorously in a figure-eight motion for one full minute, but no more.
Bring the milk to a still, then put the cover on.
Take a disco nap for 90 minutes while the curd sets.
At ninety minutes, check for a clean break.
If you have a clean break, proceed.
If you do not, put the lid back on and wait another ten minutes and re-test.
The glorious thing about this recipe is that you just barely cut the curds.
Now let the curds heal by walking away awkwardly for five minutes.
Youll notice they immediately begin to weep whey, and that is precisely what theyshoulddo.
Keep ladling to the tippy top of the mold.
Wait 30 minutes, then ladle more curds into the molds.
Youll keep doing this until all the curds are in the molds.
You may need all six molds, or you may not.
Use what you have, as you need it.
Flip the cheese
Im honestly so excited for you right now.
This is the most engaging part of cheesemakingflipping the cheese.
Its the most hands-on youll get.
After two hours, theyre barely holding together, but over time, theyll get stronger.
Flipping the cheese does a few things.
It lets more whey drain off, makes the cheese even on all sides, and shapes the cheese.
Its magical; trust the cheese.
before you dive in flipping, wash your hands meticulously, and spray them with vinegar.
The side with the pattern should be on top now.
Every two hours, flip that cheese.
Do it three times (over six hours).
Now leave it to hang out overnight.
When you awake, its time to start flipping again.
Flip it every six hours for the next 24 hours.
Then its time for the cheese to go into the curing boxthe Tupperware you set up before.
Dont let the cheeses touch each other, or the sides of the Tupperware.
They need air around them to form the white fuzz that makes them bloomy.
Then it goes into the cheese fridge.
After a few days, youll see the white mold begin to grow, which is exactly right.
Itll be spotty at first, but will eventually cover them completely.
Two weeks in, lightly press the middle of a cheese to see how firm it is.
On your first go, youll likely have a hard time figuring out when its done.
Even before they get gooey, theyre still pretty good.
Once you hit goo, its time.
Grab the best baguette in town and lounge in luxurious self-satisfaction.
Youve conquered the lactic gods, and you should enjoy your reward.
