OhMyCheese
Member
My mom got this muenster cheese recipe from her friend, she adapted a few recipes and made this fantastic one. I usually make this cheese monthly, it tastes mild and buttery, we usually use it for grilled cheese, salad, mac & cheese, and even pizza. I'm sharing this so everyone can see how delicious the Muenster cheese is.
What we need:
• 4 gallons of cow milk
• Probat 222 or Mesophile Aromatic Type B (1/4 teaspoon)
• Rennet (Follow the package!)
• 1/4 teaspoon of Brevibacterium Linens
• Salt water for later.
Let's make cheese!
1. Warm up the milk to 90 degrees, stir it gently!
2. Put in the probat and stir it up and down, then let it rest for 5 minutes.
3. Mix the rennet with water and stir it into the milk. Then cover it and wait for 45 minutes, or until it looks like soft jelly.
4. Cut the jelly into little squares, like tiny cheese cubes. Then cover it and wait for 30 minutes.
5. Put the cheese cubes into a cloth bag and let the water drip out for 10 minutes. Then we carefully put the cheese into little molds.
6. Cover the molds and wait for a whole day! Turn the cheese over a few times.
7. If the cheese is still too soft, we should wait a little longer.
8. Take the cheese out of the molds and sprinkle salt on it. Then put it on a mat in a cool, wet place.
9. Turn the cheese over every day and take away any extra water.
10. We wash the cheese with salt water every other day.
11. After a while, the cheese will turn orange! Keep washing it.
12. Be patient and wait for up to 3 months, for the cheese to get really yummy!
Yummy idea:
• I like to add little seeds called cumin seeds to the cheese when we put it in the molds. They taste good!
What we need:
• 4 gallons of cow milk
• Probat 222 or Mesophile Aromatic Type B (1/4 teaspoon)
• Rennet (Follow the package!)
• 1/4 teaspoon of Brevibacterium Linens
• Salt water for later.
Let's make cheese!
1. Warm up the milk to 90 degrees, stir it gently!
2. Put in the probat and stir it up and down, then let it rest for 5 minutes.
3. Mix the rennet with water and stir it into the milk. Then cover it and wait for 45 minutes, or until it looks like soft jelly.
4. Cut the jelly into little squares, like tiny cheese cubes. Then cover it and wait for 30 minutes.
5. Put the cheese cubes into a cloth bag and let the water drip out for 10 minutes. Then we carefully put the cheese into little molds.
6. Cover the molds and wait for a whole day! Turn the cheese over a few times.
7. If the cheese is still too soft, we should wait a little longer.
8. Take the cheese out of the molds and sprinkle salt on it. Then put it on a mat in a cool, wet place.
9. Turn the cheese over every day and take away any extra water.
10. We wash the cheese with salt water every other day.
11. After a while, the cheese will turn orange! Keep washing it.
12. Be patient and wait for up to 3 months, for the cheese to get really yummy!
Yummy idea:
• I like to add little seeds called cumin seeds to the cheese when we put it in the molds. They taste good!
Last edited:
