If you’re looking to make cheese using just milk and without relying on vinegar or citric acid, don’t worry! You can use a more traditional method involving rennet. Rennet is a set of enzymes commonly used in cheesemaking to coagulate milk, helping it to separate into curds and whey. Here’s a simple guide to making about 1 kg of fresh cheese from 2 liters of milk using rennet.
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:
Step 1: Warm the Milk
Pour the milk into a large pot. Slowly heat the milk to 32°C (90°F), stirring gently to ensure even heat distribution. It’s important not to overheat the milk, as this can affect the activity of the rennet.
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