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BIO lump cheese

As a person allergic to preservatives, artificial flavourings and other food supplements that are increasingly present in today’s cheese, I decided to produce my own cheese as it is done in my home country Slovakia till today – myself. The taste is incomparable: Delicious, soft and very slightly sweet!

Pasteurization 60 minutes .. Rennet processing 45 minutes .. Finish 60 minutes

INGREDIENTS .. 1100 gram of cheese

  • 6 liter fresh caw milk
  • rennet
  • a big cooking pot


This is my absolute premiere in terms of fresh cow milk cheese. But I’m glad that I’ve got in this way a real, organic and pure natural cheese to eat and offer to my family.

Milk I have had to pasteurize first and that have done by heating the milk to 60°C. It is according to the cheese specialists absolutely enough to have a healthy product, and the enzymes that allow the milk to cheese transform indestructible. Allow to cool the milk after the pasteurization up to 35°C.

Meanwhile, the cheese curd prepared: according to the directions on the package, separate 1/4 of rennet in 50 ml lukewarm, boiled water and when the temperature of the milk subsided to 35°C, the rennet solution would pour and mix well by equally.

Allow the rennet to the cheese do its work for 45 minutes. I have covered the milk in the pot with lid and maintained throughout the 45 minutes at 35°C.

After the 45 minutes or the milk starts to solidify. You can do that by using a knife or push with your finger as milk and a bit of slightly lift (see photo below). Do you see the curd, cut it with a long knife in the pot to 2 x 2 cm cubes and let it rest for 10 minutes, until the whey floats on the level.

Start the curd “harp”: if you have no cheese harp (special tool for cheese), mix the curd gently with a whisk, so that you get the curd balls of 1 cm. Let the mix of whey and curd balls for 10 minutes, then mix again lightly with the beater, so the curd balls “dry”. Now pour the curd into a watering covered with a clean cloth. Press the curds in the cloth, so that the excess whey to drain. But they keep in a jar! You can drink it as a weasel-rich water or you can process them in the dough for bread.

If you want a perfectly round ball of cheese, turn the curd in the cloth 2 to 3 times. Or put the curds into a cheese mold. Or put curd in a sieve, cover with a board and a bottling water on it, so you get a super cheese round shape and excess whey can leak.

The result is a truly delicious cheese.

I have spent my curd nor whey in any season any time of production with salt. I wish my cheese are so natural and soft taste and process the whey further in my new bread.

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