A soft cheese suitable for spreading, French rambol cheese proves easy to make at home. Using minimal ingredients and some determination you can present homemade cheese to be served with fruits, crackers and wine. Making French rambol cheese introduces you to making your own processed milk products, allowing you to take control of the ingredients you use for a healthier lifestyle.
Fill the bottom reservoir of the double boiler with water. Insert the top boiler basket into the pot.
Pour the gallon of milk into the top reservoir of the double boiler. Heat the milk on the stove on a low heat for 10 minutes. Stir in the smokehouse flavouring.
Empty the rennet capsule into the simmering milk, stir it with a plastic spoon until it disperses throughout the whole milk. Rennet is used to help curdle the milk to make cheese.
Simmer the milk for an additional half hour so it can form curds.
Strain the milk and curds through the cheesecloth, separating the curds from the whey.
Wrap the cheesecloth around the curds and squeeze firmly, expelling excess moisture. Form the cheese curd into a solid ball.
Place the mound of milk curd onto a paper plate, and drape the cheesecloth over it. Put it somewhere dark and cool such as a kitchen pantry or cabinet. Let it sit for two months. Every four days, dab a strip of cheesecloth with warm beer and wipe the ageing cheese with it. This forms the thick, yellowing rind that French rambol cheese displays.