Lactic Cheese

This was REALLY fun to do, easy, and the cheese actually turned out! Lactic cheese is a type of cream cheese - maybe a little sweeter and softer. Since it only took 24 hours, I was able to have some for lunch today. I put a chunk on some Italian bread that I made yesterday - delicious! I did make a couple of small mistakes, so I'll be making this again before I move on to another type of cheese. It was a little too soft, so next time I need to use a little more rennet (I'm using a vegetarian version). Also, I think I slightly over-salted - but I'm waiting for Phil to confirm this opinion..... Regardless, the next time I make this I will post the recipe and pictures of every step. In case anyone is interested, I got my cheese-making supplies from the New England Cheese Making Supply Company (http://www.cheesemaking.com). For this recipe in particular you need a thermometer, mesophilic starter, liquid rennet, unchlorinated H2O, and butter muslin.

This recipe and some of the others I'll be trying came from Home Cheese Making: Recipes for 75 Delicious Cheeses by Ricki Carroll.