Homemade rennet cheese

This is my third try with rennet cheese – the second one was a complete disaster.

During my first try I used 4 liters of cow milk bought from the farmer at local market and pasteurized it in around 70-72°C. However as the process of heating it and on my oven and then cooling was taking some time I decided to use next time pasteurized milk from shop 3.2% fat. I knew UHT is useless as due to high temperature lactic bateria  (LAB) dies – and cheese will fail. During my second attempt shop bought milk failed to make thicker consistency. I tried to rescue this but eventually after two days whole stuff was thrown out 🙁

This time I have prepared the following ingredients:

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