Adding the Rennet

Step 4: Adding the Rennet

Now that you have added the citric acid, you have to heat up the milk to 90°F

Turn off the heat just before the thermometer reads 90°F.

Measure out a quarter of a cup of bottled (unchlorinated) water. follow directions of the rennet packaging.... My bottle of rennet says 'for every litre of milk, add 5 drops'

So for my recipe, 1 litre of milk, I added drops of rennet to a quarter cup of bottled water.

Mix the rennet through the milk for at least 30 secs. Leave the milk alone, off the heat, for at least 20 mins to curdle.

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marmoura says: Mar 22, 2012. 8:10 AM

i haven't understand what rennet is and i cant find it in my region so what's it subsitute pls?

thomas9666 (author) in reply to marmouraMar 22, 2012. 9:10 AM

Rennet is the enzyme naturally found in the stomach of calves, used to digest milk. It can be found on the internet if you are having trouble locating it locally. I don't think there are substitues for it. sorry.

Hope this helps,
Tom

skaar says: Mar 8, 2011. 5:53 AM

a lot of bottled water is just city water, make sure there's no chlorine in it.

mriendea in reply to skaarSep 8, 2011. 4:50 PM

As a home brewer, I use a small pinch of campden (bisulfate compound), in a gallon jug of tap H20. It dissipates overnight and breaks up chloramine.

mguer133 in reply to skaarApr 22, 2011. 5:32 AM

This would be illegal over here.... salling bottled city water that is.

skaar in reply to mguer133Apr 23, 2011. 2:57 AM

i'm sure if it's not misrepresented as spring water, it'd be fine... besides, spring water, may be filthy, city water may be MUCH cleaner than from the springs. in my current city, at some parts of the year, the water smells like waterfowl feathers, i don't think anyone would want to drink that from a fancy bottle that says it's spring water.

thomas9666 (author) in reply to skaarMar 8, 2011. 10:20 AM

Ok. But it's better to be safe than sorry :L