Washed-rind cheeses are hard on the outside and creamy on the inside.
Washed rind cheeses are basic cheeses that can be prepared with ease in your home. They harden on the outside forming a sort of rind, while staying soft and creamy on the inside. Cheese types like this include Brie, Tallegio, Manchester, Dorset and Affidelice. Making your own washed-rind cheese at home with beer proves to be an easy but time-consuming task that produces your own delicious spreadable cheese for crackers and hors d'oeuvres plates.
Instructions
1. Bring a gallon of milk to a slow boil, making sure not to scorch the bottom of it.
2. Drop a rennet tablet into the boiling milk, stirring to help it dissolve. Rennet tablets contain enzymes that help milk curdle to make cheese. It can be purchased online or in your grocer's canning section.
3. Allow the milk to curdle by letting it boil for 15 minutes. Make sure not to scorch it by stirring it frequently.
4. Separate the floating curds from the liquid by dragging a slotted spoon through the pot. Dump the gathered cheese curds onto a square of cheesecloth.
5. Wrap the curds with the cheesecloth and place it in a metal strainer in your sink. Let it sit overnight like this to fully drain the moisture from the curds.
6. Place the curds into a cheese press after molding them into a ball with your hands. The cheese press will help form and pack the cheese to harden it for slicing.
7. Remove the cheese from the press, and place it back onto the cheesecloth square. Wipe the outside of it with another piece of cheesecloth that has been soaked in beer.
8. Wrap the cheese back up with the cheesecloth and place it in a cool, dry place to cure. Wipe the outside of the cheese with the beer-soaked cheesecloth once a day for two months or until you feel the cheese has reached a desired consistency and flavor.
Tags: cheese press, cheesecloth place, creamy inside, like this, milk curdle, sure scorch