The Ultimate Guide to Cheese Making: Liquid Rennet Recipes and Techniques

What is Rennet and Its Role in Cheese Making?

Rennet is a complex of enzymes that plays a crucial role in cheese making. It’s primarily responsible for coagulating milk, which is the first step in transforming liquid milk into solid cheese curds. The main enzyme in rennet, chymosin, acts on the casein proteins in milk, causing them to coagulate and form a gel-like structure.

How much liquid rennet to use?

The amount of liquid rennet to use depends on several factors:

• Type of cheese being made
• Volume of milk being used
• Strength of the rennet (single or double strength)
• Desired firmness of the curd

As a general guideline, for 1 gallon (3.8 liters) of milk, you typically use:

• 1/4 teaspoon of single strength liquid rennet
• 1/8 teaspoon of double strength liquid rennet

Always dilute liquid rennet in non-chlorinated water before adding it to milk.

Is liquid rennet better than tablets?

Both liquid rennet and tablets have their advantages:

Liquid Rennet	Rennet Tablets
Easier to measure precisely	Longer shelf life
Dissolves more quickly	More convenient for storage
Often preferred for soft cheeses	Less prone to degradation

The choice often comes down to personal preference and the specific cheese recipe being used.

How do you use liquid animal rennet?

To use liquid animal rennet in cheese making:

1. Measure the required amount of rennet
2. Dilute it in about 20 times its volume of cool, non-chlorinated water
3. Add the diluted rennet to the milk, stirring gently for about 30 seconds
4. Let the milk sit undisturbed to allow coagulation
5. Check for a clean break after the specified time in your recipe

Always add rennet to milk, never milk to rennet, to ensure even distribution.

Understanding the Basics of Rennet in Cheese Making

Types of Rennet for Different Cheeses

Different types of rennet are suitable for various cheese styles:

• Animal Rennet: Traditional choice for many hard, aged cheeses
• Vegetable Rennet: Often used for softer cheeses and vegetarian options
• Microbial Rennet: Versatile and suitable for many cheese types
• Fermentation-Produced Chymosin (FPC): A genetically engineered option similar to animal rennet

The choice of rennet can affect the flavor, texture, and aging potential of the cheese.

How Rennet Affects the Coagulation Process

Rennet affects milk coagulation through several steps:

1. Chymosin attacks the κ-casein on milk protein micelles
2. This destabilizes the micelles, causing them to aggregate
3. A gel network forms, trapping fat and moisture
4. The gel is then cut, releasing whey and forming cheese curds

The speed and nature of this process significantly influence the final cheese texture and flavor.

Essential Tools and Ingredients for Cheese Making

Key tools and ingredients for cheese making include:

• Large pot for heating milk
• Thermometer for accurate temperature control
• Cheese cloth for draining whey
• Curd knife or long knife for cutting the curd
• Colander for separating curds and whey
• Liquid rennet
• Calcium chloride (for pasteurized milk)
• Cheese cultures appropriate for your recipe
• Non-chlorinated water for diluting rennet

Using Liquid Rennet in Cheese Making

Calcium Chloride: Importance and Usage

Calcium chloride is often used in cheese making, especially with pasteurized milk:

• Helps improve coagulation in pasteurized milk
• Typically used at 1/4 teaspoon per gallon of milk
• Added to milk before the rennet
• Can help achieve a firmer curd

However, overuse can lead to a bitter taste, so follow recipe guidelines carefully.

Choosing the Right Cheese Cloth

Selecting the appropriate cheese cloth is crucial for successful cheese making:

• Use fine-weave cloth for soft cheeses to prevent curd loss
• Coarser weave is suitable for harder cheeses
• Ensure the cloth is clean and sanitized before use
• Consider reusable, washable cheese cloth for sustainability

Proper use of cheese cloth helps achieve the desired texture and moisture content in your cheese.

Step-by-Step Guide to Making Cheese with Liquid Rennet

Preparing the Curd with Rennet

1. Heat milk to the temperature specified in your recipe
2. Add calcium chloride if using pasteurized milk
3. Dilute the rennet in cool, non-chlorinated water
4. Stir the diluted rennet into the milk for 30 seconds
5. Let the milk rest undisturbed for coagulation
6. Check for a clean break after the specified time

Draining Whey and Forming the Cheese

1. Cut the curd as specified in your recipe
2. Gently stir the curds to release whey
3. Pour the curds into a cheesecloth-lined colander
4. Gather the corners of the cheesecloth
5. Hang the cheese to drain, or press as required by your recipe

The draining process significantly affects the final texture and moisture content of your cheese.

Recipes for Soft Cheese Using Liquid Rennet

Simple Feta Cheese Recipe

Ingredients:

• 1 gallon pasteurized whole milk
• 1/4 teaspoon liquid rennet
• 1/4 cup cool, non-chlorinated water
• 1/4 teaspoon calcium chloride (if using pasteurized milk)
• 1/8 teaspoon mesophilic culture

Steps:

1. Heat milk to 86°F (30°C)
2. Add culture and stir gently
3. Mix rennet with water and add to milk, stirring for 30 seconds
4. Let sit for 1 hour until curd forms
5. Cut curd into 1/2 inch cubes and let rest for 10 minutes
6. Gently stir curds for 20 minutes
7. Drain curds in cheesecloth for 4-6 hours
8. Cut into cubes and salt to taste

Homemade Mozzarella Recipe

Ingredients:

• 1 gallon pasteurized whole milk
• 1/4 teaspoon liquid rennet
• 1/4 cup cool, non-chlorinated water
• 1 1/2 teaspoons citric acid dissolved in 1/4 cup cool water

Steps:

1. Add citric acid solution to cold milk and stir
2. Heat milk to 90°F (32°C)
3. Remove from heat, add diluted rennet, and stir gently for 30 seconds
4. Let sit for 5 minutes until curd forms
5. Cut curd into 1-inch cubes
6. Heat curds to 105°F (40°C), stirring gently
7. Drain curds and knead in hot water (175°F/79°C) until smooth and elastic
8. Form into balls and cool in ice water

Troubleshooting Common Issues in Cheese Making

Dealing with Failed Coagulation

If your milk fails to coagulate properly, consider these potential causes:

• Rennet is old or has lost potency
• Milk temperature was too high or too low
• Insufficient calcium in the milk
• Presence of antibiotics in the milk
• Incorrect rennet dosage

To address this:

1. Check rennet freshness and storage conditions
2. Verify milk temperature with an accurate thermometer
3. Use calcium chloride with pasteurized milk
4. Ensure you’re using antibiotic-free milk
5. Double-check rennet measurements and dilution

Enhancing Shelf Life of Homemade Cheese

To extend the shelf life of your homemade cheese:

• Ensure proper acidification during the cheese-making process
• Use sanitized equipment and maintain hygiene throughout
• Store cheese at appropriate temperatures (usually 35-45°F or 2-7°C)
• Wrap cheese properly to prevent drying and mold growth
• For some cheeses, consider waxing or vacuum sealing

Remember, homemade cheeses generally have a shorter shelf life than commercial varieties due to the lack of preservatives.

Tips for Using Rennet with Different Cheese Varieties

Different cheese types may require adjustments in rennet usage:

• Soft cheeses: Often require less rennet and shorter setting times
• Hard cheeses: May need more rennet and longer coagulation periods
• Blue cheeses: Typical rennet amounts, but may require specific mold cultures
• Fresh cheeses: Can sometimes be made with acid coagulation instead of rennet

Always follow specific recipes for best results, as rennet amounts can vary significantly between cheese types.

Conclusion: Mastering Liquid Rennet in Cheese Making

Understanding and mastering the use of liquid rennet is crucial for successful cheese making. From selecting the right type of rennet to properly incorporating it into your cheese recipes, each step plays a vital role in creating delicious homemade cheeses.

Remember that cheese making is both an art and a science. While following recipes is important, don’t be afraid to experiment and adjust techniques as you gain experience. Each batch of cheese is an opportunity to learn and refine your skills.

Whether you’re crafting a simple fresh cheese or attempting a complex aged variety, the proper use of liquid rennet will help you achieve the texture, flavor, and quality you desire in your homemade cheeses. Happy cheese making!