Soft cheese made with rennet.
Animal rennet is an ingredient which acts as a coagulant in making cheese. Harvested from the stomachs of calves, goat and lamb, rennet's natural enzymes separate milk into solids (curds) and liquids (whey). Home cheese makers may buy rennet at the grocery store in the refrigerated pudding section, while liquid and tablet versions also are available from specialty supply outlets. Making a soft is a good way to learn about using rennet.
Instructions
1. Heat the milk and buttermilk in the stainless steel pot until the thermometer registers 65 degrees F. At the same time, drop the rennet into 1/4 cup of water in another container.
2. Stir the dissolved rennet into the pot of warm milk. Cover tightly, remove from the heat, and let sit for six hours or until the milk mixture is thick enough to cut into soft cubes.
3. Line the strainer with cheesecloth. Cut the curd into cubes and spoon into the cheesecloth. Pour the remaining liquid through the cheesecloth and discard the liquid.
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Tie the edges of the cheesecloth closed with a rubber band. Hang the package in a refrigerator or cool place with a bowl underneath to catch the liquids. Leave overnight and then unwrap the cheese.
5. Sprinkle the cheese with salt and knead it throughout. The cheese may either be served fresh or packed into a mold for uniformity.
Tags: Neufchatel cheese, rennet into