Yogurt-Cultured Rennet Cheese Recipe

Name: Yogurt-Cultured Rennet Cheese Recipe
Prep time: 10 min
Cook time: 1 h 30 min
Total time: 1 h 40 min
Ingredients: 1 C. homemade greek yogurt with active cultures (or you can use milk kefir); 1 gallon raw milk (do not use ultra pasteurized); 2-3 tsp sea salt or more, as needed; 1/2 tsp rennet

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Prep Time: 10

Cook Time: 90

Total: 100

Author : Sheryl Aida says Chris Maynard says Gene says Sheryl says Rev. Spooner says Esti says

Ingredients

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1 C. homemade greek yogurt with active cultures (or you can use milk kefir)1 gallon raw milk (do not use ultra pasteurized)2-3 tsp sea salt or more, as needed1/2 tsp rennet

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Instructions

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Step 1

Pour your milk in a large, non-reactive stockpot. Bring the milk to 100 degrees F very slowly on the lowest heat.

Step 2

Add the yogurt and stir in thoroughly. Turn off the heat (the thermal mass of the pot will keep the temperature around 100 degrees F). Allow to sit and culture for 10-15 minutes.

Step 3

Dilute the rennet in 1/4 C. room temperature water. Add the rennet to the pot, stirring with an up and down motion for 30 seconds. Immediately stop and put the lid on the pot.

Step 4

Turn the burner off (if it isn't already off) and allow the rennet to do its thing for 45-60 minutes.

Step 5

During this time, the rennet should work to separate the milk into curds (top) and whey (bottom).

Step 6

Use a long knife to slice the curd horizontally and vertically about 1/2 inch intervals. Allow the curd to rest for 5 minutes.

Step 7

Turn the heat back on the lowest setting and bring the curds back to 100 degrees for 10 minutes (for a softer cheese), or 110 degrees F for 30 minutes (for a harder cheese). Stir gently, taking care not to be too rough with the curds. If the curds are still too big, allow the edge of your spoon to slice them as you stir.

Step 8

Stir every few minutes to prevent the curds from matting into a solid lump.

Step 9

Line a colander with cheesecloth. Place the colander in a larger pot (to catch the whey). Pour the cheese curds into the colander and allow the whey to drain through.

Step 10

Season the curds with 2-3 tsp salt; be generous, as the salt will help remove excess whey in the cheese.

Step 11

Line a cheese mold with cheesecloth and transfer the curds to the mold, then place the follower on top. Place in your cheese press at 10 lb for 1 hour. Remove, flip and re-dress with new cheesecloth. Press at 10 lbs for an additional hour.

Step 12

Or, alternatively, gather the corners of the cheesecloth and form into a large ball. Tie the cheesecloth over a spoon balanced on a pot and refrigerate. The pot will catch the excess way.

Step 13

Cheese can be eaten within 12-24 hours. Or, the cheese can be allowed to age longer. If allowed to age longer, wrap in clean cheesecloth and place on a cheese mat until the cheese is dry to touch. Enjoy the cheese - refrigerate immediately or wax and allow to age for a longer period of time.