Fresh Portuguese Cheese Recipes

Steps:

• Pour the milk into a large pot, and heat until the temperature reaches 195 degrees F (90 degrees C), or almost boiling. Stir constantly to prevent scorching on the bottom of the pot. When the milk reaches the temperature, remove from the heat, and stir in the vinegar. Let stand for 10 minutes.
• Line a strainer with cheesecloth, and set over the sink or a large pot or bowl. The milk should separate into a white solid part, and a yellowish liquid (whey). Stir the salt into the milk, then pour through the cloth-lined strainer. Let the curds continue to drain in the strainer for 1 hour. Discard the whey.
• After the cheese has finished draining, pat into a ball, and remove from the cheese cloth. Wrap in plastic and store in the refrigerator until ready to use. Fresh cheese will usually last about a week.

Steps:

• Crush the tablets in a small bowl then add the lukewarm water to dissolve it, then set aside.
• In a saucepan, heat the milk just until you can feel the milk starting to warm. (Do not overheat or cheese will curdle). Remove from the heat then add the dissolved Rennet tablets and salt and stir.
• Set aside for 2 hours until the mixture becomes firm. Cut an X in the cheese and set aside for 10 minutes.
• Using a large spoon, gently spoon the mixture into 2 cheese forms, draining any whey that accumulates.
• Refrigerate the cheeses for several days, or until desired firmness is reached. Remove the whey regularly, and add more salt if needed. Once cheese is firm, store in a sealed container.