Andy Montoya
Making cheese with rennet is a fun and rewarding project for beginners and experienced cheese enthusiasts alike. Rennet is an enzyme that curdles milk, and it can be used to make a variety of cheeses, from soft to hard, and simple to advanced. With just a few basic ingredients and some patience, you can create delicious, homemade cheese with a unique texture and flavour. In this guide, we will cover the essential steps and tips for making cheese using rennet, including choosing the right milk, preparing the rennet, curdling the milk, and ageing your final product.
How to make cheese using rennet
| Characteristics | Values |
|---|---|
| Milk | 1 gallon of skim or whole milk (preferably local, low-temperature pasteurized, organic, not homogenized, and made from grass-fed cows) |
| Temperature | Heat milk to 90°F-95°F (30°C) |
| Rennet | Add rennet and stir well to evenly distribute it |
| Curdling | Let the milk mixture rest undisturbed for about an hour until it gels into curds |
| Cutting | Cut the curds horizontally and vertically with 1/2-inch spacing |
| Heating | Gently heat the curds to 100°F (30°C) for a soft cheese or 100°F-105°F for a harder cheese |
| Straining | Line a colander with cheesecloth and pour the curds in to strain the whey |
| Pressing | Place the curds in a cheesecloth and hang for about an hour to remove excess whey |
| Salting | Crumble the curds with 1 teaspoon of salt |
| Aging | Wrap the cheese in cheesecloth and keep at room temperature for several days to age |
| Storage | Refrigerate in a covered container or wax the cheese for longer aging |
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What You'll Learn
Choosing the right milk
The type of milk you use will depend on the type of cheese you want to make. For a richer cheese, you can use whole milk. If you want a leaner option, skim milk is a good choice. Local, low-temperature pasteurized, organic, non-homogenized milk from grass-fed cows is ideal.
The amount of milk you need will depend on the yield of cheese you want to make. One gallon of milk will yield about one pound of cheddar-style cheese.
Before you begin the cheese-making process, make sure you have enough milk and that it is fresh. You can use raw milk, but it needs to be acidified. You can add cultures to the milk to make it more consistent and 'safe', or you can allow for an unaltered bacterial population.
To start making cheese, heat the milk to a specific temperature. Different types of cheese require different temperatures. For a simple fresh cheese, heat the milk to 90°F (30-35°C). For a harder cheese, heat the milk to 100-105°F (38-41°C). If you prefer a softer cheese, heat the milk to 100°F (38°C) and maintain that temperature for 10-15 minutes.
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Preparing the milk
Before you add the rennet, you must heat the milk. Different cheeses require different temperatures. For a queso botanera cheese, heat the milk to 90 degrees Fahrenheit. For a basic hard cheese, warm the milk to 86 degrees Fahrenheit (30 degrees Celsius). For a yogurt-cultured rennet cheese, slowly heat the milk to 95 degrees Fahrenheit. For a fresh herb cheese, heat the milk to 30 degrees Celsius.
Once the milk is at the correct temperature, you can add the rennet. Dissolve the rennet tablet in a small amount of cool water before adding it to the milk. Then, stir the mixture well to distribute the rennet evenly throughout the milk. Make sure you do not heat the milk any further at this stage.
After adding the rennet, let the milk mixture rest undisturbed in a warm place for about an hour. During this time, the milk will coagulate and form curds. The curds are the solid parts of the milk that will become the cheese. The liquid that separates from the curds is called whey.
Once the milk has coagulated, you can test for a "clean break" by probing the milk with a clean finger and lifting it. If the milk has gelled enough, it will break cleanly as you lift your finger. At this point, you can move on to the next step of cutting the curds.
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Adding rennet
Rennet is an enzyme that causes milk to curdle and begin the cheese-making process. Originally, rennet came from veal stomachs, but today it is usually made in other ways. Rennet can be purchased in tablet or liquid form.
When adding rennet to milk, it is important that the milk is not too hot. The milk should be heated to between 86° F and 95° F (30° C). If the milk is too hot, it will destroy the enzymes in the rennet and the cheese will not form properly.
Once the milk is at the correct temperature, the rennet can be added. For tablet rennet, dissolve half a tablet in a quarter cup of cold water before stirring it into the milk. For liquid rennet, add it directly to the milk, stirring well to distribute it evenly.
After adding the rennet, let the milk sit undisturbed for at least an hour. The milk will begin to curdle and form a soft gel. Do not stir or disturb the milk during this time, as it will affect the curdling process.
Once the curdling process is complete, the milk will have a soft curd texture. At this point, you can use a knife to cut through the curd, creating a checkerboard pattern. This will help the cheese to form properly.
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Testing for a clean break
Firstly, it is important to allow the milk and rennet mixture to rest undisturbed for an hour or more in a warm place. The milk should be heated to a specific temperature, typically between 86° F and 95° F, before adding the rennet and allowing it to rest. This temperature range ensures the optimal environment for the rennet to work effectively.
Once the mixture has rested, it's time to test for the clean break. Using a clean finger, gently probe the surface of the milk and slowly lift your finger. A clean break indicates that the rennet has done its job, and the milk has coagulated properly. The mixture should form a gel-like structure that breaks cleanly as your finger is lifted. This step is crucial as it confirms that the curds have formed and are ready for the next stage of the cheese-making process.
If the mixture does not exhibit a clean break, it may need more time to set. In this case, cover the mixture again and let it rest for a longer period, maintaining the warm temperature. The coagulation process can vary in duration, so patience is essential. Repeat the clean break test at regular intervals until a successful gel formation is achieved.
It is important to note that the clean break test is a delicate process. Avoid disturbing the milk excessively during the test, as it may impact the coagulation process. A gentle and slow approach is best to accurately assess the gel formation without disrupting the developing curds.
By following these steps and paying attention to the subtle cues, you can ensure that your cheese-making process is on the right track. The clean break test is a simple yet vital technique that empowers you to create delicious, perfectly coagulated cheese.
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Cutting and setting the curd
Once the milk has been heated, the next step is to cut and set the curd. This is one of the most important steps in the cheese-making process, as the curds are what will eventually become the cheese. Milk curdles when the activity of κ-casein is stopped. This protein normally prevents curdling, but when it is deactivated, the curdling process can begin.
After adding the rennet to the milk, leave the mixture to rest for around an hour. The amount of time this takes can vary, so you should check the curdling process periodically. To test if the mixture has curdled, probe it with a clean finger and lift. If it has gelled enough, it will break cleanly as your finger is lifted.
Once the mixture has curdled, use a long knife to cut the curds. Cut horizontally and vertically, creating a checkerboard pattern with 1/2-inch spacing. Allow the curds to rest for 5 minutes, covered. Then, turn the heat back on low and place the thermometer back in the pot.
Gently and slowly bring the milk curds to 100°F. If you are making a harder cheese, warm the milk curds to 100-105°F very slowly over the course of 30 minutes. If you are making a softer cheese, simply bring the milk curds to 100°F and keep them at that temperature for 10-15 minutes.
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Frequently asked questions
Rennet is a mixture of enzymes that cause milk to curdle and is a crucial ingredient in cheesemaking. It was traditionally derived from veal stomachs, but today it can be made in other ways.
You can use skim or whole milk, but whole milk will produce a richer cheese. It's best to use fresh, local, low-temperature pasteurised, organic, non-homogenised milk from grass-fed cows.
You will need a coagulant like buttermilk or yoghurt, a culture (store-bought plain yoghurt works), and salt. You can also add herbs and chillies for flavour.
You will need a large, non-reactive pot, a thermometer, a skimmer or slotted spoon, a colander, and cheesecloth or a similar alternative. A cheese press is useful but not essential.
First, warm the milk to the desired temperature (between 68°F and 95°F). Then, add the coagulant and culture, stirring thoroughly. Next, add the rennet and allow the mixture to rest undisturbed for at least an hour. Finally, cut the curds and strain the cheese through a cloth, pressing out the excess liquid.
