Rennet Cheese
Quick, versatile cheese using cows, goats or sheep milk
Ingredients
Rennet cheese
- 4 litres udder warm milk or heated to 32 degrees celsius
- 1/4 tsp Calf rennet
Sweet option flavour choices
Honey, Maple syrup plus salt
Savory
Herbs & spices of any choice
Instructions
- Stir rennet into milk once at 32 degrees celsius
- Sit on bench covered for the day & overnight (I like a pretty glass jar with lid or a stainless steel milk pail with lid)
- In the morning strain the cheese through a cheese cloth lined colander.
- You can Add herbs and spices & salt at this point and stir through, if prefer sweet option wait until hung for a while.
- Tie up cheesecloth and hang from something, have a bowl underneath to catch drips of whey
- Once strained to desired consistency take out of cheesecloth
- Add flavours, either sweet or savoury.
- For a rustic texture just stir through.
- My preference is to blend it to make It smooth, it creates amazing flavour profile & texture
Notes
Rennet Cheese Uses
Use as a fruit dip, think sliced apples
Savory for Cheesy crackers dip
Spreadable on pancakes or bread
filling for any baking