If you’re interested in making cheese without the use of vinegar or citric acid, there is a more traditional method that involves the use of rennet. Rennet consists of enzymes that are commonly used in cheesemaking to separate milk into curds and whey. This method yields about 1 kg of fresh cheese from 2 liters of milk using rennet. Here’s a step-by-step guide:
Ingredients:
- 2 liters of whole milk (the fresher, the better)
- 1/4 teaspoon liquid rennet (or the appropriate amount of tablet rennet, dissolved in a little cool, non-chlorinated water)
- 1-2 teaspoons salt (to taste)
- Optional: Herbs or other flavorings
Equipment:
- Large pot
- Thermometer
- Long knife (for cutting the curd)
- Slotted spoon
- Cheesecloth or a fine mesh strainer
- Cheese mold (optional)
Instructions:
1. Warm the Milk:
Pour the milk into a large pot and slowly heat it to 32ยฐC (90ยฐF), stirring gently to ensure even heat distribution. Be careful not to overheat the milk, as this can affect the rennet’s activity.
2. Add Rennet:
Once the milk reaches the correct temperature, remove it from the heat and add the dissolved rennet. Stir gently in a consistent direction for about 30 seconds to incorporate the rennet evenly. Let the milk sit undisturbed.
3. Curds Formation:
Allow the milk to sit for about 1 hour, or until the curd has set and shows a clean break when a knife is inserted. If the curd is still too soft or the whey is milky, let it sit for a bit longer.
4. Cut the Curds:
Using a long knife, cut the curd into roughly 1-inch cubes. Let the cut curds sit for about 5 minutes to expel more whey.
5. Cook the Curds:
Return the pot to low heat and gently warm the curds to about 38ยฐC (100ยฐF), stirring very gently to avoid breaking them up too much. This process helps tighten the curds and expel more whey.
6. Drain the Curds:
Once the curds have cooked, remove the pot from the heat. Use a slotted spoon to ladle the curds into a cheesecloth-lined colander or cheese mold. If desired, mix in salt, herbs, or spices at this point to add flavor to your cheese.
7. Press the Cheese:
Gather the corners of the cheesecloth and twist to gently squeeze out the whey. For a firmer cheese, place a weight on top of the wrapped curds and press for several hours.
8. Curing the Cheese:
Depending on your preference for fresh cheese, you can enjoy it right away or let it age in a cool, humid environment to develop flavor and texture.
9. Storage:
Fresh cheese should be consumed within a few days or can be stored in the refrigerator.
By following these steps, you can easily make a simple, fresh cheese that can be customized to suit your taste preferences. It’s perfect for a variety of dishes or enjoyed on its own. Happy cheesemaking!
