Koryciński (Soft Polish cheese)

    2 days 1 hour 5 min

    This is my favourite cheese to make because you can eat it at different stages of ripening. This cheese recipe doesn't require any special equipment and can be stored in the fridge.

    1 person made this

    Makes: 400 g cheese

    • 25-50ml sour milk or soured cream with live cultures
    • 2L full fat milk
    • 8 drops rennet dissolved in 50ml (previously boiled) cooled water
    • 10 to 15g salt

    Prep:1hr  ›  Cook:5min  ›  Extra time:2days resting  ›  Ready in:2days1hr5min 

    1. Remove the sour milk or soured cream from the fridge so that it will be at room temperature when you add it to the milk.
    2. In a large pot, heat the milk until it reaches a temperature between 36 to 38 C, stirring constantly to prevent it from scorching.
    3. Add sour milk or soured cream. Mix thoroughly and let stand for 10 minutes.
    4. Add rennet dissolved in water; stir gently for 1 minute or until well mixed. Let stand for about 30 minutes.
    5. Check the curd by placing your index finger at a 45 degree angle and pushing back to break the surface of the cheese. If the curd is too soft it will collapse, leaving a cloudy whey. It should have a compact structure with a clear coloured whey. If the curd does not have the right consistency, let it stand for another 5 minutes.
    6. Cut the curds into 1 1/2 or 2 cm pieces.
    7. Using a slotted spoon, transfer the curd into a sieve placed over a deep bowl.
    8. Allow to drain for 24 hours at room temperature (approximately 18 degrees C). Flip the cheese every few hours.
    9. Rub some salt on top of the cheese and wait until it dissolves and some of the liquid gets absorbed. Turn the cheese over and repeat. Transfer the cheese back into a sieve.
    10. Allow the cheese to dry for about 24 hours at room temperature or 15 degrees C, if possible.


    1. To obtain a greater quantity of cheese, you can add 1g calcium chloride (available online and in specialty food shops) dissolved in 50ml of filtered water before you heat the milk. 2. The cheese may be left to mature at approximately 10 degrees C. As time progresses, it will start to form a yellow, creamy skin.


    Do not use UHT milk. Fresh pasteurised milk is fine.

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