Rennet Cheese, quick versatile cheese

Rennet Cheese

Quick, versatile cheese using cows, goats or sheep milk
Prep Time 14 minutes

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

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