Directions
- Prepare a water bath in a double boiler or two different sized pots so that a smaller pot fits into a larger pot. Heat water bath until it reaches 100° F (38° C). Turn off burner, the water bath will be enough to heat your milk in the next step.
- When your water bath is at temperature, add milk. Cook, stirring occasionally, until milk reaches 90° F (32° C), about 20 minutes. Remove from water bath if milk gets too hot.
- In a small bowl, add 1/2 rennet tablet and ¼ cup (59 ml) non-chlorinated water, stir to dissolve and set aside.
- Once milk reaches temperature, remove from water bath, add yogurt and gently stir (both in a side to side and up and down motion to incorporate) about 30 seconds.
- Add dissolved rennet solution to milk. Gently stir (both in a side to side and up and down motion to incorporate) about 30 seconds.
- Cover pot and let sit undisturbed for 12 hours. Milk will form into a solid mass floating in clear whey.
- After 12 hours. Assemble a strainer over a bowl. Line strainer with dampened cheese cloth. Strain curds.
- When most of the whey has drained out (about 2-3 minutes) form a draining sack out of the cheese cloth by tying the four corners of the cloth together (two opposite corners at a time). Hang the curd-filled draining sack from your kitchen faucet, or use a spoon suspended across a pot or large bowl. Drain for 6 hours or up to overnight.
- In a medium pot, over medium-low heat, bring beer to a simmer. Cook, stirring occasionally, until beer reduced to 1/2 cup (118 ml) about 20 minutes. Chill in refrigerator for at least 20 minutes (and up to overnight).
- In a bowl, scoop curds from draining sack and add 1 teaspoon kosher salt, stir to incorporate. Fold in reduced beer.
Note: If you're a fan of heat, you can also stir in a diced jalapeño for a spicy beer-filled kick. - Cover and chill for 1 - 2 hours to firm before eating. Beer cheese will keep refrigerated for 1 - 2 weeks. Enjoy!
