Lactic cheese is very versatile and can be used as an herbed spread by adding salt and spices or left unsalted and used as a dessert ingredient, such as rolled in crepes with strawberries. It can sometimes be used in place of cream cheese, too. This is a cheese you can make in the evening, let set overnight, and drain in the morning. It is very adaptable and forgiving, making it an all-around good beginner cheese.
Heat milk to 86°F. Sprinkle direct-set culture over the surface of the milk and let rehydrate for 3-4 minutes; stir in thoroughly.
Add 1 teaspoon of the diluted rennet solution and stir again for 1 minute, using a gentle up-and-down motion.
Cover and leave the cheese to set for 12 hours, or until a solid curd forms.
The curd should resemble yogurt and may have a similar aroma. Pour or scoop the curd out of the whey into a colander lined with butter muslin. Tie the corners of the muslin to make a bag and suspend bag over a sink or large bowl to drain 6-10 hours, or until the cheese reaches the desired consistency.
When the cheese is ready, pour the curds into a bowl. Add salt and herbs. Cover the bowl and store in the refrigerator.
Lactic cheese will keep in the refrigerator up to 2 weeks.