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Ingredients

• ✓ calcium chloride
• milk
• water
• mesophilic culture
• liquid rennet
• salt

Instructions

1. 1 Pour milk into a sterilized pot. Place pot into a larger pot filled with a few inches of water. Heat milk, stirring occasionally, to 90 degrees F (32 degrees C). Remove from heat.
2. 2 Dissolve calcium chloride in 1/4 cup water; stir into the milk. Sprinkle mesophilic culture over the surface of the milk. Let sit for 1 minute, then stir gently for 1 minute. Cover and let culture ripen for 35 minutes.
3. 3 Dilute rennet with 1/4 cup water. Stir rennet into the milk mixture for exactly 1 minute. Cover again and let sit until a knife can cut cleanly through the curd, about 45 minutes. Cut curd into 1/2- to 1-inch cubes directly in the pot. Let sit for 5 minutes.
4. 4 Cover curds and heat, stirring every 10 minutes, to 98 degrees F (37 degrees C), about 90 minutes. Squeeze curds together to check if they stick. Drain curds and transfer to a cheesecloth-lined strainer set inside a pot.
5. 5 Pour enough whey over the curds to reach about 3 inches at the bottom of the pot. Let drain for about 1 minute. Cover with cheesecloth and the pot lid. Heat the whey below to keep curds between 112 and 115 degrees F (44 and 46 degrees C); let drain for 10 minutes. Curds will stick together to form a slab. Cut slab in half, re-cover, and let drain for 10 minutes.
6. 6 Flip curds over and re-wrap. Drain for 10 minutes more, keeping the temperature still between 112 and 115 degrees F (44 and 46 degrees C). Cut the slab into smaller slabs and stack them inside the cloth. Return to the pot and cover. Continue draining, flipping and rearranging the slabs every 15 minutes at the same steady temperature, about 1 hour total.
7. 7 Unwrap the slabs and let them rest for a few minutes on a paper towel-lined plate. Cut into cubes and place curds in a zip-top bag. Add 1/2 of the salt; shake to coat. Add remaining salt and repeat.

By John Mitzewich

Ingredients

• ✓ calcium chloride
• ✓ calcium chloride
• water
• liquid rennet
• milk
• feta cheese culture
• water
• sea salt
• white vinegar

Instructions

1. 1 Combine 1/4 cup water and 1/2 teaspoon calcium chloride in a small bowl; mix well.
2. 2 Combine 1/4 cup water and 1/2 teaspoon rennet in another small bowl; mix well.
3. 3 Pour milk into a double boiler set over medium-low heat. Heat milk until it registers 86 degrees F (30 degrees C) on an instant-read thermometer. Sprinkle cheese culture on the surface. Allow to dissolve without stirring for a few minutes, then stir well. Cover and keep at 86 degrees F (30 degrees C) for 1 hour.
4. 4 Pour calcium chloride mixture into the milk; stir for 1 minute. Add rennet mixture; stir for 1 to 2 minutes. Let stand at room temperature until milk sets into curd, about 1 hour. Press edge of the curd gently with a palette knife or the back of a spoon to check for firmness.
5. 5 Cut curd all the way to the bottom of the pot into 1-inch squares. Stir gently with a rubber spatula. Let rest, 5 to 10 minutes.
6. 6 Stir curds, maintaining temperature at 86 degrees F (30 degrees C), until they sink to the bottom of the pot, about 20 minutes. Scoop out liquid (whey) with a ladle and discard or reserve for another use.
7. 7 Line 2 basket-style molds with damp cheesecloth. Ladle curds into the molds with a slotted spoon and cover with ends of cheesecloth. Place one mold on top of the other, pressing lightly. Let drain, switching the molds and stirring curds a few times, until cheese is firm, at least 4 hours.
8. 8 Mix 8 cups water, sea salt, 1 teaspoon calcium chloride, and white vinegar together in a large container to make brine. Submerge cheese in brine and let soak, at least 8 hours and up to 3 weeks.

By ChefJackie

Ingredients

• ✓ calcium chloride
• jalapeno pepper
• onion
• carrot
• white vinegar
• water
• pickling salt
• sugar
• garlic
• oregano
• bay leaf
• black peppercorn
• cumin seed

Instructions

1. 1 Remove the stems from jalapenos and slice into 1/4-inch thick slices. Remove some or all of the seeds, as desired, by rinsing jalapenos several times in a bowl with cold water and swirling until the seeds break off.
2. 2 Inspect six pint-sized jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until jalapenos are ready. Wash new, unused lids and rings in warm soapy water.
3. 3 Toss jalapenos, onion, and carrots together in a bowl.
4. 4 Combine vinegar, water, pickling salt, and sugar in a saucepan and bring to a boil. Stir until sugar has dissolved.
5. 5 Place 1 garlic clove, 1/2 teaspoon oregano, 1 bay leaf, 1/2 teaspoon crushed peppercorns, and 1/2 teaspoon cumin seeds in each jar. Distribute jalapeno mixture among the jars, packing jars tightly without crushing the vegetables.
6. 6 Pour boiling pickling liquid over the vegetables, leaving 1/2 inch headspace. Remove any air bubbles and add 1/8 teaspoon calcium chloride to each jar.
7. 7 Wipe jar rims clean and place lids on jars. Put on bands and close tightly.
8. 8 Process jars in a boiling water bath for 10 minutes. Turn off the heat and remove the lid of the canning pot. Let the jars sit in the hot liquid for 5 minutes, then remove and let them cool for 24 hours. Wait at least 2 days before serving, or up to 1 to 2 weeks.

By Allrecipes Member