This simple homemade rennet cheese recipe is the perfect introduction to cheese making! Rennet cheese can be cultured with either milk kefir or yogurt, so you get all of the probiotic benefits they offer.
Combine the milk and kefir or yogurt in medium sauce pot. Place the pot into a dehydrator and let it sit for 1-2 hours at 100°F. Alternatively, place it under a very low flame on the stove, taking it off the flame as necessary, to maintain the correct temperature; be sure to use a thermometer.
Dilute the rennet in ¼ cup warm water.
Remove the pot from the dehydrator if using. Add the rennet mixture slowly while stirring continuously. Stop stirring once you've added all of the rennet. At this point, turn the burner off if it's still on. Let the mixture sit for 30 minutes, until the rennet has sufficiently coagulated the milk.
Place the pot back onto the burner and heat on low to gently rewarm the curd. Then use a knife to slice the curd into roughly 1" cubes. Gently stir the curds without breaking them up too much. Continue heating on low with a heat of 100°F for 10 minutes for a soft cheese. For a harder cheese, slowly increase the temperature to 110°F and warm for 30-60 minutes.
Line a colander with cheesecloth. Gently scoop out the curds with a slotted spoon and place into the cheesecloth, layering with salt as you go.
Gather the corners of the cheesecloth, twist together, and squeeze out the liquid to form a ball. Force out as much excess liquid as possible. Hang the cheeseball above an empty pot (to catch residual whey) for 24 hours.
After 24 hours, the cheese can be enjoyed immediately, or further aged for several more days. To continue aging, re-wrap the cheese daily in a fresh, dry piece of cheesecloth and store at room temperature. Once the cheesecloth is completely dry, wax the cheese for longer storage or refrigerate immediately and enjoy.
Nutitrion
Serving Size: 1 slice
Calories: 103 kcal
Reviews
Leona on 2024-04-03 (5 stars): Hi Colleen,
I want to thank you so very much for this incredible recipe!!!!
I've made soft cheeses in the past with vinegar and this was my first venture with a harder cheese using rennet.
I used vegetable rennet and the cheese turned out beautiful.
We enjoyed it with sourdough crackers and an olive tapenade, and the remaining cheese went on a sweet potato and swiss chard crustade, and the cheese crumbled like feta cheese...DEEELISH!!!!
My next batch of cheese, I think I will try to brine it after a few days of aging on my kitchen counter and with fingers crossed, it will be very similar to feta cheese.
I also want to thank you for all the amazing foraging information I get from your daily emails!!!
You certainly have inspired me!!!!
Kind regards,
Leona
Chris on 2021-03-30 (5 stars): This is great! I used a tablet that could do 50 liters of milk per tablet. It measures out to be just about .12grams of the .55 gram tablet for 4gallons of milk. The curds set up a bit loose even after an hour of sitting but the whey is that perfect light yellow to clear color! This was way easier IMO than using vinegar and lemon.
Kim Groth on 2020-09-09 (5 stars): Hi,
I follow the recipe exactly then drain over a colander lined with cheese cloth. Flip it every 6 or 8 hours for 1 1/2 days. Then cube and stretch in 195F salted water. Beautiful mozzarella or age for two weeks. You have scamozza cheese like an expert.
Simple recipe.
