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 32°C (90°F), 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 38°C (100°F), 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!
