Makes: 1 ½ pounds|650 grams of cheese
Prep time: 30 minutes
Total time: 3 hoursIngredients3 ½ cups|830 ml whole milk
½ ounce|15 grams kombu
¾ ounce|20 grams bonito flakes
6 ounces|170 grams grated parmesan cheese
4 ounces|115 grams grated sharp cheddar cheese
2 teaspoons gelatin powder
1 ½ tablespoons sodium citrateDirections
Prep time: 30 minutes
Total time: 3 hoursIngredients3 ½ cups|830 ml whole milk
½ ounce|15 grams kombu
¾ ounce|20 grams bonito flakes
6 ounces|170 grams grated parmesan cheese
4 ounces|115 grams grated sharp cheddar cheese
2 teaspoons gelatin powder
1 ½ tablespoons sodium citrateDirections
- In a medium saucepan, soak the kombu in the milk for 1 hour.
- Heat the milk over medium-high and simmer for 15 minutes. Remove from the heat and add in the bonito flakes. Set aside for 10 minutes before straining, discarding the solids.
- Soften the gelatin in a little bit of the milk and set aside.
- Return the remaining milk to a simmer and whisk in the sodium citrate. Add the cheese to the broth in 3 batches, whisking well to incorporate. Add the soaked gelatin and milk, whisking to combine.
- Line a sheet tray with wax paper and pour the mixture onto it in an even layer. Chill the cheese until firm, then cut into 4-inch squares. Makes about 1 ½ pounds|650 grams of cheese.