Introduction

This simple rennet cheese recipe is a rewarding way to make fresh cheese at home using minimal ingredients. With just a few steps, you can create a soft, tangy cheese perfect for snacking or cooking.

A ball of pale yellow, soft cheese with a smooth outer texture sits on a light wooden surface, with four thin, uneven slices laid out in front of it. The cheese looks crumbly and creamy inside, showing a slightly grainy texture on the cut pieces. The wooden surface has a natural, gentle grain pattern. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1/2 gallon whole milk, preferably organic (NOT ultra-pasteurized)
1/2 cup milk kefir or yogurt
2-5 drops liquid rennet
1 1/2 tablespoons kosher, pickling, or sea salt

Instructions

Step 1: Combine the milk and kefir or yogurt in a medium sauce pot. Place the pot in a dehydrator and let it sit for 1-2 hours at 100°F. Alternatively, hold it over very low heat on the stove, removing it as needed to maintain the temperature with a thermometer.
Step 2: Dilute the liquid rennet in 1/4 cup warm water.
Step 3: Remove the pot from the dehydrator if using. Slowly add the diluted rennet while stirring continuously. Stop stirring once all rennet is added. Turn off the burner if still on and let the mixture sit undisturbed for 30 minutes to coagulate.
Step 4: Place the pot back on low heat to gently rewarm the curd. Slice the curd into roughly 1-inch cubes with a knife and gently stir without breaking the curds too much. Maintain the heat at 100°F for 10 minutes for a soft cheese. For a firmer cheese, raise the temperature slowly to 110°F and warm for 30-60 minutes.
Step 5: Line a colander with cheesecloth. Use a slotted spoon to transfer the curds into the cheesecloth, sprinkling salt between layers as you go.
Step 6: Gather the corners of the cheesecloth, twist to form a ball, and squeeze out as much liquid as possible. Hang the cheeseball above a pot to catch whey for 24 hours.
Step 7: After 24 hours, enjoy the cheese immediately or age it further by re-wrapping daily in dry cheesecloth and storing at room temperature. Once the cheesecloth is dry, wax for longer storage or refrigerate and enjoy.

Tips & Variations

Use organic, non-ultra-pasteurized milk for best texture and flavor.
Experiment with the amount of rennet to adjust setting time and firmness.
For a tangier flavor, extend fermentation time with kefir or yogurt before adding rennet.
Add herbs or spices between layers in the cheesecloth for flavored cheese.

Storage

Fresh cheese can be stored in the refrigerator wrapped in wax paper or plastic wrap for up to one week. To age the cheese, keep it wrapped in a dry cheesecloth at room temperature, re-wrapping daily until the cloth dries out completely. After aging, waxing the cheese helps preserve it longer. When ready to use, reheat gently to bring out flavor and softness.

How to Serve

The image shows a round, pale yellow dough ball resting on a textured beige cloth. The dough has a smooth surface with faint lines and slight creases, giving it a soft, fresh appearance. The cloth beneath is gently wrinkled, adding a rustic feel to the scene. The overall look is simple and natural, with soft lighting highlighting the dough's texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use ultra-pasteurized milk for this recipe?

Ultra-pasteurized milk is not recommended as the heating process alters protein structures and prevents proper curd formation needed for this cheese.

How do I know when the milk has coagulated properly?

After adding rennet and letting the milk sit for 30 minutes, the milk should firm up and pull away from the sides of the pot, forming a custard-like mass that can be cut with a knife.