Artisanal Milk Fermentation Techniques

Welcome to the world of artisanal milk fermentation, where the art of turning milk into gold (or at least, slightly-tarter-but-still-delicious cheese) meets the science of lactose conversion!

Step 1: Gather Your Ingredients

Start by gathering the following:

• 1 gallon of raw, grass-fed milk (we're talkin' fancy)
• 1/4 cup of mesophilus culture (don't ask us what it is, just Google it, we're not here to judge)
• 1/2 tsp of rennet (the secret to making it all come together)
• 1 tsp of salt (to make it all taste better)

Step 2: Heat It Up

Heat the milk to 86°F (30°C), then stir in the mesophilus culture. Let it sit for 45 minutes. Repeat as necessary until you've achieved the perfect curd.

Step 3: Add The Magic

Stir in the rennet and let it sit for another 10-15 minutes. You'll know it's done when it reaches the perfect consistency (ask a dairy scientist for specifics, we're not exactly sure what we're talking about).

Step 4: Shape It Up!

Cut the curd into 1-inch cubes and press the mixture into a mold. Let it chill for 4-6 hours, then voilà! You've got yourself some artisanal cheese, complete with a side of existential dread about the future of dairy farming.

Read on for advanced cheese-tasting techniques!