I have been wanting to make cheese for awhile now but every recipe calls for rennet.
Rennet: Rennet contains many enzymes, including a proteolytic enzyme (protease) that coagulates the milk, causing it to separate into solids (curds) and liquid (whey). The active enzyme in rennet is called chymosin or rennin but there are also other important enzymes in it, e.g., pepsin or lipase.
I have had trouble finding this product and am going to have to order it from a cheese making site in the near future for my other recipes but this one is a rennet free version.
You need a gallon of milk, 2 teaspoons salt, 3 eggs, and 2 cups of buttermilk.
Start by bringing your milk to a boil in a large pan.
Crack you eggs in a mixing bowl and add some of the boiling milk until you have a smooth even yellow mixture. This is called tempering.
Tempering: No it is not getting a item mad at you but instead..
Add a small amount of the hot liquid or substance to the egg,stirring vigorously.
Once the egg is well incorporated you can add a little more then stir some more.Then you can place the mixture back in the pot.
It is crucial that you add them very slowly to what ever you are cooking.
Stir in eggs for about a min.
Then cup by cup add in your buttermilk slowly stirring your mixture.
Within minutes you should see curds forming.
Continue stirring mixture for about 10 minutes, turn off heat and continue to stir for a additional 5 or so minutes. You should now have a cottage cheese like look in your pot with a large amount of semi clear liquid (whey).
Pour mixture into a strainer/ colander in the sink lined with a clean non terry dish towel/ pillow case/ cheese cloth/ etc..
Let whey drain away... once most of whey has drained, fold in corners of your towel and lift up... more whey will start the drain.. lightly squeeze to get rid of even more whey..
wait till you just have a drip drip drip left...
Set towel full of curds in bowl and stir in your 2 teaspoonfuls of salt.
Fold up and place in your cheese press.. I am pressing overnight in my homemade press. Tomorrow I will post how this turns out!