How to make cheese: recipe for homemade cheese without rennet, tips on how to make aged or fresh cheese. Tips for choosing the best milk and how to replace rennet.
Formake cheese, dairies and the agri-food industry use a particular ingredient: therennet. At home, it is not possible to make cheese from milk alone, why? To obtain the coagulation of the milk protein (casein) it is necessary to use therennet.
Cheese with rennet
Rennet is extracted from the stomachs of various animals, usually calves, lambs or kids. It is for this reason that, in reality, vegetarians should refrain from eating a good number of cheeses. What is rennet used for? The enzymes contained in the rennet trigger thecasein breakdownwhich, by binding, forms dense chains, "clots" called "curd". The curd is deposited on the bottom of the pot.
Homemade cheese without rennet
How to make cheese without rennet? Using an ingredient that is easy to find and able to simulate the action of rennet enzymes.
We speak of "vegetable rennet", that is a set of substances that replace the classic rennet extracted from the stomach of animals. What are the ingredients suitable to replace the rennet inhomemade cheese?Vinegar, thistles, lemon juice, fig branches ... The list is dense, but you need one. Why not use lemon juice?
Inhomemade cheese without rennet, lemon juice goes toacidify the milk mass by carrying out an action similar to that of rennet, i.e. causing the casein to break down. Casein binds in long chains that incorporate particles of fat and water. If you want to do ahomemade aged cheese, you will then have to have the patience to wait for those water particles to go away with a short seasoning.
How to make fresh cheese
- 1 liter of milk
- a pinch of salt
- 1/2 half a lemon
Here's how cheese is made at home:
- In a saucepan, heat 1 liter of fresh whole milk.
- Add a pinch of salt.
- Separately, press the juice of half a lemon, sift it well through a colander.
- Boil the fresh milk inside over low heat, boiling must last 5 minutes but the flame must be sweet to prevent the milk from overflowing.
- Add the sifted lemon juice.
- Turn off the heat, wait 15 minutes.
- With a skimmer, remove the curd that has settled on the bottom.
- Place the curd on a muslin cloth to act as a sieve or leave the cheese in the fuscelle (those perforated containers). This will eliminate the excess serum.
- The wait for the serum to drain away is 24 hours.
- Thehomemade cheese without rennetit's ready.
You can use this homemade cheese without rennetas an appetizer for your guests, adjusting it with salt, pepper and garnishing it with sprigs of ground rocket.
Thefresh homemade cheese, prepared in this way, it can also be served with jams, berries or become the basis of an excellent cheesecake.
Homemade aged cheese
If you want to do theaged cheese, know that you will have to follow the same procedure, when it comes to draining the serum away, however, you will have to be more patient.
Place the cheese in the molds and add some coarse salt to the surface. The cheese to be matured should be sprinkled with salt over the entire surface. Wait 3 hours, wash off the salt. Do this procedure again.
Let the cheese rest in a well-ventilated area, turn the wheel twice a day. For thishomemade cheese10 days of maturing are enough, but if you want a harder cheese, wait up to 30 days.
If the environment is humid and not well controlled, do thehomemade cheeseit will not be easy: molds are just around the corner! Know that the mold will have to be removed very carefully before repositioning the cheese wheel to mature.
Homemade goat cheese
With the same procedure it is possible to make a good onegoat cheese, you just need to use goat's milk and not the classic cow's milk. Know that goat's milk is often used to make salted ricotta. For the recipe of salted ricotta with goat milk, I refer you to the dedicated page: salted ricotta.