Rennet Free Cream Cheese

I am a cheese lover, there I said it. It’s out there for the world now and there’s no taking it back. It doesn’t matter what kind, Gouda, Feta, Cheddar, Cream Cheese, Brie, Swiss, I love it all. Yes even Goat Cheese. So with a half a gallon of milk one day past expiration just sitting in my fridge I got an idea. Why not make cheese? I must say when I took on this endeavor I had no idea how easy it would be.   My only problem is no rennet a main ingredient in almost every cheese. Bummer! I really wanted to try my hand at cheese making. Luckily I stumbled across a recipe for just what I needed rennet free cheese.  It turns out this recipe can be used to make cottage cheese, ricotta cheese, or if whipped, cream cheese. Alllright, let’s do this.

First you take your leftover milk, a half-gallon of 2% in my case.

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Pour it into your pot.

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As you can see, mine had a huge chunk of ice in it. If yours does don’t worry about it. This recipe still works.

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Now heat slowly over medium heat until it reaches 185 degrees F. Now Milk boils at approximately 200 degrees F. So you want to get it to where it’s just about to boil if you don’t have a candy thermometer.

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Take it off the heat and add 1 oz vinegar per half gallon and let sit stirring occasionally. Note:  If you are in a hurry you can return it to the heat and it will curdle really quickly.  In other words it doesn’t have to be exactly 185, heck you could bring it to a full on boil and the recipe will still work.

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While it’s curdling  and coagulating take a cheese cloth and line a colander with it over a tall bowl. This is to separate the curds from the way.  I am very excited to tell you that because of this recipe I now know what Miss Muffet was eating while she sat on the Tuffet, which by the way means a clump of something or a footstool, not a mushroom. Oh the things we learn.

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I folded it so you could see the colander.

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If you don’t have a cheese cloth a clean handkerchief, pillow case, or in my case a receiving blanket all work equally well.

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See what i mean, it even has baby written on it.

Once the curds and whey have separated you slowly pour the curds and way into the colander.

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Let them sit on the counter until the whey has completely drained from the curds.

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Once the Whey stops draining gather up the corners of cheese cloth or receiving blanket, and place it in the fridge for two hours so that the curds can be completely drained and mesh together.

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Place in a mixing bowl

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and add a pinch or two of salt and there you have it.

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The mixture will be spreadable like cream cheese.

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But for fun you can mold it into a ball if you want.

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See how simple was that?

Now for the simple recipe all written down nicely.

1/2 gallon milk

1 oz vinegar

1 pinch salt

1 cheese cloth

1 colander

1 bowl for draining

Pour the milk into a pot and heat at medium heat until it reaches 185 degrees F. higher.  Remove milk from the heat and add in 1 oz vinegar.  Stir occasionally until the curds separate from the whey. Pour the curds and whey into the cheese cloth lined colander, which should be over a bowel. Let the whey drain majorly from the curds while on the counter. once the curds are mostly dry put it in the fridge for two hours while the whey finishes dripping. Put the dried curds into a mixing bowl add the salt mix and form into a bowl. Blog food 111

That’s it, For the original recipe go to

http://www.ehow.com/how_5117463_make-cheese-rennet.html

 

Just a hint though, Do NOT use the amount of salt it tells you, you will spoil all your hard work.

 

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