Why Making Soft Cheese Matters in a Survival Situation

In a survival scenario, the ability to make soft cheese from raw milk can be a valuable skill. It allows you to extend the shelf life of perishable milk, turning it into a more durable food source. Cheese also provides a concentrated form of nutrition, making it a valuable addition to your diet when fresh milk is scarce. Additionally, cheese can be stored for longer periods without refrigeration, which is crucial in off-grid situations.

What You Need

Materials

  • Raw milk (pasteurized milk can be used but may require additional steps)
  • Cheese cultures (mesophilic or thermophilic)
  • Rennet
  • Salt
  • Optional: herbs, spices, or fruit for flavoring

Tools

  • Large pot
  • Cheese cloth or a colander
  • Cheese press or a heavy object to weigh down the cheese
  • Thermometer
  • Cheese molds or containers
  • Kitchen knife
  • Measuring spoons and cups

Knowledge

Understanding the basic principles of cheese making, including the role of cultures and rennet in the cheese-making process. Familiarity with the different types of cheese cultures and their effects on the final product.

Step-by-Step Instructions

Recipe 1: Basic Soft Cheese

  1. Heat 1 gallon of raw milk to 86°F (30°C) and add 1/4 teaspoon of mesophilic culture. Stir gently and let sit for 12 hours.
  2. Add 1/4 teaspoon of liquid rennet diluted in water and stir gently for 1 minute. Let sit for 12-18 hours.
  3. Cut the curd into 1/2 inch cubes and let sit for 30 minutes.
  4. Drain off the whey using a colander lined with cheese cloth.
  5. Place the curds in a cheese mold lined with cheese cloth and press lightly for 12-24 hours.
  6. Remove from the mold, sprinkle with salt, and let it age for a few days.

Recipe 2: Herbed Soft Cheese

  1. Follow steps 1-4 from the Basic Soft Cheese recipe.
  2. After draining the whey, mix the curds with fresh herbs like basil, oregano, or thyme.
  3. Press the cheese as in step 5 of the Basic Soft Cheese recipe.
  4. After aging, slice and serve with crackers or bread.

Recipe 3: Fruit Infused Soft Cheese

  1. Follow steps 1-4 from the Basic Soft Cheese recipe.
  2. After draining the whey, mix the curds with pureed fruit like strawberries, blueberries, or peaches.
  3. Press the cheese as in step 5 of the Basic Soft Cheese recipe.
  4. After aging, serve as a dessert or snack.

Common Mistakes and How to Avoid Them

  • Overheating the milk: Keep the temperature consistent to avoid killing the cultures. Use a thermometer to monitor the temperature.
  • Incorrect use of rennet: Too much rennet can result in a rubbery texture. Follow the instructions on the rennet packaging for the correct amount.
  • Not aging the cheese properly: Aging allows the cheese to develop its flavor and texture. Ensure the cheese is stored in a cool place and aged for the recommended time.

Variations, Tips, and Related Techniques

  • Cheese Flavors: Experiment with different herbs, spices, or fruits to create unique flavors.
  • Storage: Soft cheese can be stored in a cool place for up to a week. For longer storage, consider aging the cheese or freezing it.
  • Cheese Making Techniques: Learn about other cheese-making techniques such as making hard cheese or yogurt cheese to diversify your skills.
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