Post by Joann on Nov 19, 2011 11:42:04 GMT -5
Teleme Cheese
Teleme starts out as a firm, mild white cheese. After a week or two in the frig it softens and begins to resemble a brie.
Warm 2 gallons milk to 86¢ª and add ¨ö cup mesophilic starter*; stir thoroughly. Cover and set in a warm place. I usually leave it overnight but an hour will do. Add ¨ö teaspoon liquid rennet or 1 rennet tablet dissolved in ¨ö c cold water. Stir for 2 minutes. Cover and set for 30 to 45 minutes. When the curd is firm and a small amount of whey appears on the surface, cut into ¨ö inch cubes. Warm the curds slowly, about 2 degrees every 5 mins. Heat to 96¢ª to 100 ¢ª (I prefer 96¢ª), then hold at that temperature until the curd is firm. Stir gently occasionally. Test for firmness by squeezing a small handful gently, then releasing it quickly. If it breaks apart easily and shows very little tendency to stick together it is ready. This should be about one and a half to two and a half hours after you added the rennet.
Pour the curds and whey into a large container lined with cheesecloth. Lift the cheesecloth and drain it in a large colander. Work it with your hands to keep the curds separated. (Note that salt is not added) When the curd has cooled to 90 ¢ª (may take an hour), spoon it into the cheese press which you have lined with cheesecloth. Insert the follower and press for one or two hours at moderate pressure. Remove from the cheese press, cut into cubes, and immerse the cubes in a salt brine (1/4 cup salt dissolved in 1 quart water). Leave it covered in the brine for 24 hours. Then drain and rinse the cubes and allow them to dry slightly. Return it to the press for 18 hours; this time use firm pressure. The cheese is then placed in a deep bowl and covered with a dilute brine (1/4 cup salt to two quarts warm water) for 3-8 days. The cured cheese is white and creamy. Drain the cheese and contrive a little rack, preferably non metal, for it to sit on. Store it covered and refrigerated.
This is an excellent cheese and quite forgiving as to pressing pressure and length of brining. It takes a bit more trouble at the beginning than does a hard cheese but has the virtue of being ready to eat very soon.
I maintain starter originally purchased from NE Cheesemaking Supply. A live buttermilk culture can be used. Most commercial buttermilk is not active.
All: If you make this, do please tell us of your results and any changes you recommend.
Joann
like I need it.
