RENNET FOR YOGURT RECIPES

Steps:

• Heat the milk to 87°F. Add the thermophilic culture and lipase, and stir well. Cover and allow to ferment for 45 minutes.
• Check temperature and make sure milk is no warmer than 90°F. Stir to homogenize the milk, and slowly incorporate the diluted rennet using an up-and-down motion with your spoon to ensure that the rennet works its way through all the milk, so you can get the highest possible yield.
• Allow the cheese to set for 30 to 45 minutes at 90°F, or until the whey begins to separate from the curd. You should see a layer of mostly clear whey floating on top of the curd, and the curd should be pulling away from the sides of your pot. If you use lipase, this may take a little longer.
• Using a long knife, cut the curds into 1/4-inch cubes.
• Stir the curd with a whisk, slicing it into small pieces. The pieces should all be roughly the same size.
• Over the next 25 minutes, slowly heat the curds to 100°F, stirring frequently with your wooden spoon. As you stir, the curds will shrink.
• Slowly heat the curds to 125°F, stirring to prevent matting. The curds should be small, and if you bite one it should squeak in your teeth. When they have reached 125°F, turn off the heat and allow the curds to rest for 5 minutes.
• Pour the curds into a press lined with cheesecloth, and press at 5 pounds of pressure for 15 minutes.
• Using a fresh piece of cheesecloth, flip the cheese and press, again, at 10 pounds of pressure for 30 minutes.
• Repeat this process again, at 15 pounds of pressure for 2 hours, rinsing your cheesecloth in clean, cool water each time and hanging to dry.
• Finally, press at 20 pounds of pressure for 12 hours, or overnight.
• Mix 2 Lbs.of sea salt with 1 gallon of cold water to make a brine. Place the cheese in the brine and let it soak for 24 hours.
• Take the cheese out of the brine and age at 55° to 60°F for at least 8 months. (Click here for practical methods for aging cheese.) Coat the cheese daily with olive or coconut oil, and if mold appears wipe it off with a clean cloth dipped in salt water or vinegar.

Steps:

• Warm the milk in a stainless steel (or other non-reactive) pot to 86°F. If using calcium chloride, incorporate the mixture of diluted calcium chloride into the milk as the milk starts to warm up.
• Add the culture to the milk and stir thoroughly. Allow the milk to sit undisturbed for an hour at room temperature.
• Once the milk is ready, dilute the rennet in 1/4 cup cool water. Mix the rennet/water into the milk using an up-and-down motion with your spoon (not a stirring motion). Incorporate the rennet but do not over-mix.
• Place a lid on the pot and let the milk mixture sit undisturbed overnight. The next morning, check that the milk has gelled and there is a clean break in the curd.
• Use a knife to cut the curd into 1/2-inch cubes. If necessary, use very clean hands to check the bottom of the pot for curds that may have been missed.
• Gently stir the curd off and on over the next 20 minutes. The curds should become somewhat retracted.
• Place a tea towel, cotton bag, butter muslin, or multi-layered cheese cloth in a colander. Pour in the curds and allow the visible whey to drain off. Once the whey has drained, tie the cloth in knots and hang it over the sink or a bowl. Allow the curd to drain for another 4 hours or until no more whey drips off.