If you’re interested in making cheese using only milk and without relying on vinegar or citric acid, you can try a more traditional method using rennet. Rennet is a set of enzymes commonly used in cheesemaking to coagulate milk and separate it into curds and whey. Here’s a simple guide to making about 1 kg of fresh cheese from 2 liters of milk using rennet, which yields more realistic results compared to traditional methods.
Ingredients:
- 2 liters of whole milk (the fresher, the better)
- 1/4 teaspoon of liquid rennet (or the appropriate amount of tablet rennet, dissolved in a little cool, non-chlorinated water)
- 1-2 teaspoons of 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:
Step 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 activity of the rennet.
Step 2: Add Rennet: Once the milk reaches the correct temperature, remove it from the heat. Add the dissolved rennet to the milk, stirring gently in a consistent direction for about 30 seconds to ensure it’s well incorporated. Stop stirring and let the milk sit undisturbed.
Step 3: Curds Formation: Let the milk sit for about 1 hour, or until the curd has set and shows a clean break when you insert a knife. If the curd is still too soft or the whey is milky, let it sit for a bit longer.
Step 4: Cut the Curds: Use a long knife to cut the curd into roughly 1-inch cubes. Allow the cut curds to sit for about 5 minutes. This helps expel more whey from the curds.
Step 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.
Step 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 you want to flavor your cheese, now is the time to mix in salt and any herbs or spices.
Step 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.
Step 8: Curing the Cheese: Depending on your preference for fresh cheese, you can eat it right away or let it age in a cool, humid environment to develop more flavor and texture.
Step 9: Storage: Fresh cheese should be consumed within a few days or can be stored in the refrigerator.
By following these steps, you can make a simple, fresh cheese that you can customize according to your taste preferences. It’s perfect for a variety of dishes or enjoyed on its own. Don’t be afraid to experiment with different herbs or spices to create unique flavors! Enjoy the process and savor the delicious results. Happy cheesemaking!
