Homemade fresh curd cheese with rennet

Homemade fresh cheese with rennet is a treasure of the old village kitchen that can still be made today with a pot, a thermometer and a little rennet. From fresh milk and very few ingredients you get a soft cheese with a clean flavour. Fresh, non-UHT milk is the key.

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Method

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1. Slowly heat the milk in a large stainless steel pot to 32-35 °C (blood warm). Check with a kitchen thermometer.
2. Dissolve the rennet in the cold water and add to the milk. Stir slowly for 1 minute, then leave undisturbed, covered, for 45-60 minutes until the curd is firm and separates cleanly from the whey when cut with a knife. ⏱ Timer: 1 min
3. Cut the curd into 2 cm cubes with a knife and leave for 10 minutes. Then slowly heat to 40 °C, stirring gently, and hold for 15 minutes. ⏱ Timer: 10 min
4. Pour into a colander lined with cheesecloth and drain the whey (it can be drunk or used for baking bread).
5. Gather the corners of the cloth, twist, and press with a weight for 1-2 hours or hang to drip until firm. ⏱ Timer: 1 h
6. Season the cheese with salt and herbs and store in the fridge for up to 5 days. Excellent fresh, spread on bread, in salads or with pasta.

Based on: Malatinszky Fanny szakácskönyve (a classic Hungarian cookbook), modernised. Calories and protein are estimated.

Tips

• Use fresh, non-UHT milk.
• The temperature must be accurate.
• Do not over-stir the curd.
• The whey can still be used.

Frequently asked questions

What is rennet?

An enzyme that curdles milk. Available in pharmacies and cheesemaking shops.

With lemon juice?

Yes, a ricotta-like fresh cheese can be made faster with lemon juice.

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