Homemade Rennet: Please read if making cheese!
I am so excited everyone! I just got this book today. I was skimming through the book to see just what I got. It looks fantastic! It tells you how to harvest calf, kid, lamb rennet. Animal rennet will give a firmer curd. The book says cure it in salt for 6 months to activate the enzymes. One website said never before 12 or…
Farm House Cheddar
This is the first cheddar recipe we used. I don't think it is online anymore. I have a lot of scribbles on it now. Please excuse those. Some may be irrelevant.
Cottage cheese without the sour tang
I got this recipe online many years ago. I no longer know the source. This makes dry cottage cheese. If you need the creamy variety, just add a bit of cream.
Here is a tasty cheese recipe. You need cream & tartaric acid.
We use this recipe below. You do need to buy rennet & citric acid. We don't buy pH strips and equipment is just what we have on hand, nothing special really. We don't leave the cheese in the bring longer than 8-12 hours. The cheese gets too salty and starts to dissolve. We make large cheese balls, but prefer making…
This is a recipe from the 1800s. It requires no special equipment. It is found here: It is so simple that even a kid can make it. It is no fail. Sometimes it is soft & spreadable, sometimes it is sliceable. Either way, it's very rich & tasty!
This one is easy & tasty and requires only rennet, no fancy cultures.