Microbiological Rennet for all types of cheese Recipe for Fetta Cheese 1. Measure the exact amount of fresh milk in a clean container and heat to 35 ° C 2. (THIS STEP IS OPTIONAL) For each litre of milk add 1-2 tablespoons of yoghurt starter/live yogurt (a shop bought yoghurt not going to work!) and stir 3. In a tablespoon of boiled and cooled water, dissolve 5 drops of rennet (for each litre of milk). 4. Pour the dissolved rennet into the milk, stirring well and then soothe it. 5. The milk is curdled after 10-15 minutes. Allow 60 minutes to set (harden) well. Under light pressure it should peel off the walls of the vessel. 6. Cut the cheese with a clean knife into 2 cm cubes and let it stand for another 20 minutes. 7. Stir the resulting cubes lightly and leave the mixture to stand for another 15 minutes. 8. Pour the mixture into the pre-evaporated and boiled original cheese strainer and drain. 9. Tighten the strainer and press with a heavy object (1/2 of the weight of the resulting cheese) for 30 minutes. Double the weight and press the cheese for 4 hours. 10. Untie the strainer and remove the fresh cheese. It is ready for consumption. 11. If desired, salt the cheese in brine (1 litre of water - 220 g of salt), for 16 - 18 hours at 15 ° C 12. You can leave your homemade cheese in a well-closed container with fresh brine to mature for 45 days at 10 ° C. Depending on the season, the milks have a different curdling ability. If the milk is not curdled to step 5, repeat steps 1 to 4. To ensure the good quality of your cottage cheese, the milk you use must be clean - free of preservatives, antibiotics, and other additives. Do not use milk with added milk powder!

Directions

Measure the exact amount of fresh milk in a clean container and heat to 35°C. (This step is optional) For each liter of milk, add 1-2 tablespoons of yogurt starter/live yogurt (a shop purchased yogurt that does not come to work!) and stir. In a tablespoon with boiled and chilled water, 5 drops of rennet are dissolved (for each liter of milk). Pour the dissolved reindeer into the milk, stir well, and then soothe it. The milk is attracted after 10-15 minutes. Allow 60 minutes to set (hardening) well. Under light pressure, it should peel off the walls of the vessel. Cut the cheese with a clean knife into 2 cm cubes and leave it for another 20 minutes. Stir the resulting cubes lightly and leave the mixture for another 15 minutes. Pour the mixture into the evaporated and cooked original cheese strainer and drain. Tighten the strainer and press with a heavy object (1/2 of the weight of the resulting cheese) for 30 minutes. Double the weight and press the cheese for 4 hours. Untie the strainer and remove the fresh cheese. It is ready for consumption. If desired, salt the cheese in salt water (1 litre of water - 220 g salt), for 16-18 hours at 15 °C. You can leave your homemade cheese in a well-closed container with fresh brine to ripen for 45 days at 10°C. Depending on the season, the milk has a different curdling ability. If the milk is not curled to step 5, repeat steps 1 to 4. To ensure the good quality of your cottage cheese, the milk you use must be clean - free of preservatives, antibiotics and other additives. Do not use milk with added milk powder!