SAEDNEWS: Cheese, an indispensable part of breakfast, is made from hundreds of varieties of milk. Homemade cheese can be prepared using milk and various coagulants such as yogurt, vinegar, lemon juice, rennet tablets, or buttermilk. Below, you’ll discover how to make cheese at home using rennet tablets.
Making cheese at home is simple and allows you to enjoy the rich taste of local cheese at your breakfast table. Homemade cheese can be prepared using various ingredients, including rennet tablets, yogurt, and more.
2 liters of milk
1/4 rennet tablet
1 teaspoon salt
2 teaspoons water
Pour the milk into a stainless steel bowl and heat it over low heat until warm, but not boiling.
Dissolve the rennet tablet in a small bowl with water and salt.
The milk temperature should reach approximately 40°C (104°F). Test with a thermometer or your finger—it should feel slightly warm.
Once the milk reaches 40°C, remove it from heat.
Add the dissolved rennet mixture to the milk and stir gently.
Cover the bowl and place it in a warm spot.
After one hour, cut the curds and cover the bowl again.
When the curds firm up and yellowish whey forms, place a thin cloth in a strainer and gently transfer the curds into it. Wrap the cloth around the curds.
Place a heavy object on top of the cheese for 4–5 hours to drain all the whey.
Once drained, cut the cheese and store it in salted water.
The bottom of the refrigerator is the ideal place for storing this type of cheese. Cheese needs to breathe but does not require excessive air. Wrap it in wax paper—neither too tight nor too loose—and replace the paper each time you open the package.
Hard cheeses contain more fat, and the oil from the cheese helps prevent drying and mold formation.
Storing hard cheeses in olive oil with flavorings such as herbs, garlic cloves, or some peppers is an excellent method for preservation.
Because of their firm texture, hard cheeses are more prone to drying out. Applying a little oil or butter to the cut surface helps retain moisture.
Wrapping the cheese in a clean cloth soaked in vinegar is another way to prevent drying. Consume these cheeses within 3–4 weeks, as longer storage in the refrigerator is not recommended.
