Kitchen laboratory: Proteins and Cheese making

Step 7 Making the curd

Warm your 3 milk liters to 32C - 36C (remember do not overheat or you are going to destroy the enzyme and nothing is going to happen) and let in the stove to keep it warm (of course the stove is turn off now we got the temperature we wanted), add the calcium chloride solution, stir gentle and add 1.5 mL of rennet (or 6 mL if you are using Junket Rennet). Stir gentle and let it undisturbed from 1 to 3 hours (mine took about 55 minutes to be ready but as I told you, the rate depends of the rennet and the milk) so, be patient and just be sure to keep temperature between 32C - 36C.

After one hour, test for a clean break, insert your knife into the milk and if it is ready, it should be clean, if not let it and test it again after 20 or 30 minutes.

When it's done, you should have a firm but soft gel, this is called "curd".