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Simple Rennet Cheese Recipe

★★★★★

4.9 from 100 reviews
  • Author: Charlotte
  • Total Time: 3 hrs 15 mins
  • Yield: Approximately 1 pound of cheese 1x
  • Diet: Vegetarian

Description

This Simple Rennet Cheese Recipe is a straightforward guide to making your own fresh cheese at home using whole milk, kefir or yogurt, liquid rennet, and salt. The process involves gentle warming, coagulating, cutting curds, and pressing the cheese to achieve a soft or firm texture. Perfect for home cheese-makers seeking a mild, creamy cheese with minimal ingredients and traditional techniques.

Ingredients

Scale

Milk Base

  • 1/2 gallon whole milk, preferably organic (NOT ultra-pasteurized)
  • 1/2 cup milk kefir or yogurt

Coagulation

  • 2–5 drops liquid rennet
  • 1/4 cup warm water (for diluting rennet)

Seasoning

  • 1 1/2 Tbsp kosher, pickling, or sea salt

Instructions

  1. Combine Milk and Kefir or Yogurt: In a medium sauce pot, combine the whole milk and the milk kefir or yogurt. Place the pot inside a dehydrator set to 100°F and let it sit for 1-2 hours to gently culture. Alternatively, place the pot over a very low stove flame, maintaining the temperature carefully with a thermometer to keep it at about 100°F.
  2. Dilute Rennet: Mix 2-5 drops of liquid rennet into 1/4 cup of warm water, stirring gently until fully dissolved.
  3. Add Rennet to Milk Mixture: Remove the pot from the dehydrator or off the stove. Slowly pour the diluted rennet into the milk mixture while continuously stirring. Once all the rennet is added, stop stirring. Turn off any heat source and let the mixture sit undisturbed for 30 minutes to allow the milk to coagulate into curds.
  4. Cut and Gently Heat Curds: Place the pot back on low heat. If curds are not firm, gently rewarm them. Use a knife to slice the curd into roughly 1-inch cubes. Stir gently to separate curds without breaking them too much. Maintain a temperature around 100°F for about 10 minutes for soft cheese. For a firmer cheese, gradually raise temperature to 110°F and heat for an additional 30-60 minutes.
  5. Drain Curds with Salt: Line a colander with cheesecloth. Using a slotted spoon, carefully scoop the curds into the cheesecloth-lined colander. Layer the curds with salt evenly as you transfer them.
  6. Form and Press the Cheeseball: Gather the corners of the cheesecloth and twist together, then squeeze out excess liquid to form a cheese ball. Hang the cheesecloth bundle above an empty pot to collect whey and let it drain for 24 hours.
  7. Age or Enjoy Cheese: After draining for 24 hours, the cheese is ready to eat immediately. For further aging, re-wrap the cheese daily in fresh, dry cheesecloth and keep at room temperature. When the cheesecloth becomes completely dry, you can wax the cheese for extended storage or refrigerate and enjoy promptly.

Notes

  • Use only whole milk that is not ultra-pasteurized to ensure proper coagulation.
  • Maintaining the correct temperature (100-110°F) is critical for successful curd formation.
  • Adjust the amount of rennet depending on milk freshness and ambient temperature.
  • For a firmer cheese, extend heating times and increase temperature carefully.
  • Hanging the cheese to drain removes excess whey and improves texture.
  • Aging cheese requires careful daily wrapping and monitoring to avoid mold formation.
  • Waxing cheese after drying extends shelf life and prevents spoilage.
  • Prep Time: 2 hrs 15 mins
  • Cook Time: 1 hr
  • Category: Cheese Making
  • Method: Stovetop
  • Cuisine: American

Keywords: rennet cheese, homemade cheese, simple cheese recipe, cheese making at home, fresh cheese, cultured cheese

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Find it online: https://tastyadventureguide.com/simple-rennet-cheese-recipe/