Rennet Cheese

Quick, versatile cheese using cows, goats or sheep milk

Prep Time 14

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

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