HOMEMADE RENNET-FREE CHEESE

HOMEMADE RENNET-FREE CHEESE
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Although I do not consume many dairy products, from time to time, I like to drink yogurt and especially cheese. The cured cheeses are my undoing, I like them very much and almost all, so as not to abuse I usually select very much which ones to take and which ones do not and I always prioritize the quality to the quantity.

The milk I take it in very little quantity, usually accompanying the coffee, although sometimes I also prefer the milk of almonds, it only depends on whether I have it or not.

As for the fresh cheese, I like it, but I do not usually abuse either, the truth is that I add it to some salads, and combined with tomato, anchovies and EVOO seems to me a delight.

In this post I'll show you how to prepare your own fresh cheese from fresh cow's milk, without curdling, just playing with the temperature and time.

 

This homemade fresh cheese without curd, only takes 3 ingredients: milk, yogurt and lemon.

 

To prepare a homemade fresh cheese at home you only need 4 ingredients, well, there are only two essentials, the rest you can use or not, you decide. I usually use 3, milk, plain yogurt and lemon juice.

Some people add cream or milk cream, I prefer not to do it, I do not consider it necessary and the result is equally good.

The other ingredient that can be put is salt, but it is not necessary, I prefer not to do it so that it is neutral and can be taken with fruit, (sweet version), or with salty foods.

 

fresh homemade cheese

 

Making this homemade fresh cheese is very easy, you need a pot, a large strainer and a gauze or cotton cloth, I use one of those special to make cheeses, but you can use pharmacy gauze and put several layers, you can also use a rag Fine cooking, if it's cotton much better.

To prepare this cheese you need fresh, pasteurized milk (which is sold refrigerated), not UHT (the one sold in bricks at room temperature).

I recommend that you choose it whole, I have tried to make the cheese with fresh whole milk and fresh semi-skimmed milk, and the first one is more creamy and consistent, the second one is also rich, but it is a bit more tasteless which is logical note that it has less fat.

 

You can prepare this cheese with fresh goat milk, the result will have a more intense and different flavor.

 

If what you want is a more pronounced flavor, prepare your cheese with fresh goat's milk, following the same system, you will get a fresh soft goat cheese, but with more flavor than cow's.

But continue with the preparation, the other key ingredient is lemon juice, it is the acid element that will make the magic, that is, that the milk at a certain temperature is cut, separating the whey from the curd, it is fantastic, this happens in a few minutes and is the main step to get fresh cheese.

In addition to the cheese you will get a good amount of whey that has excellent nutritional properties. This serum can be used in many recipes to take advantage of its benefits.

To give you an idea, with 1 liter and a half of milk, I have obtained 1 liter and approximately 350 ml of whey, the rest is the solid portion, the cheese.

A simple way to use it is to substitute milk or yogurt in baking, for example, when making cookies, biscuits, muffins, etc.

If you have ever looked for recipes in American blogs, you will see that in baking they use a ingredient called "buttermilk" a lot, well, buttermilk is also whey, but not milk, butter and has some similar nutritional characteristics.

Making "buttermilk" is not so simple, but you can substitute it for the whey that you will get when making cheese, biscuits, cookies, even pancakes or breads, they will be very rich and you will take advantage of all their properties.

 

In addition to the cheese you will get the milk whey, rich in nutrients, you can use it in other preparations.

 

A third ingredient that I usually use, but which is actually optional, is yogurt. To the milk already tempered, I add the lemon juice and a natural yogurt, it has to be the classic natural yogurt, without skimming, without sugar and without flavors, the one of the whole life, go.

This ingredient fundamentally contributes texture and will make the final result more creamy and consistent.

 

fresh homemade cheese

 

If you want to give the salty point to the cheese add sea salt, and you can also add spices, thyme, rosemary, oregano, pepper, are varied options to flavor the final result.

I prefer not to add anything to obtain a neutral-tasting cheese that then combines well with both sweet (fruit and compote) and salty.

Why I like this recipe:

  • I like cheese a lot, but I do not like to abuse, so doing it at home from time to time is very satisfying.
  • From 1 liter and a half of milk you get a cheese of approximately 225-250 grams, some 4 rations.
  • It keeps very well in the fridge until 3 days, in my house has never lasted so long.
  • It is a neutral product and you can play with it by eating it at breakfast or in any of the main meals, accompanied by sweet or salty foods.

 

The homemade fresh cheese is very versatile, for breakfast, in appetizers, salads, as a dessert, it combines with almost everything.

 

Properties of whey:

  • It contains essential amino acids (those that our body is unable to synthesize and we must provide them with the diet).
  • Provides vitamins C, D and E.
  • It contains calcium, magnesium and potassium.
  • It is a byproduct resulting from the making of cheese, and contains 20% of the starting milk proteins. This makes it almost unthinkable to throw it away.
  • It does not have carbohydrates, therefore, it has no calories.
  • It benefits the digestion and contributes to improve the intestinal flora.
  • Strengthens bones and prevents osteoporosis, thanks to calcium and vitamin D.

 

If you liked this recipe, you may also be interested in:

Then you have the detailed recipe, I hope you will prepare yourself! Health! 😉

 

fresh homemade cheese
4.17 de 30 votes
To print

HOMEMADE RENNET-FREE CHEESE

Preparing homemade fresh cheese is very easy, with only 3 ingredients the magic will be done and you will get a delicious cheese. An easy and healthy recipe

DIsh Cheese
Kitchen Spanish, International
keyword milk, cheese
Preparation time 1 time
Cooking time 30 minutes
Total time 1 time 30 minutes
Servings 4 personas
Calories 249 kcal
Composer missblasco

Ingredients

  • 1,5 liters whole fresh pasteurized milk (You can also use fresh semi-skimmed milk)
  • 1/2 lemon (only the juice)
  • 125 grams Natural yogurt (1 unit)

Elaboration step by step

  1. Pour the milk into a pot, heat until it is about to boil, when you see that bubbles begin to come out, if you have a thermometer, when you reach 90ºC remove from heat.

  2. Add the juice of half a lemon strained. Stir.

  3. The mixture should reach again the 90 degrees, but it should not boil, if it does, it probably will not come out. You can put the pot back on the fire for a couple of minutes.

  4. Let stand for 40-45 minutes. When you have reached approximately 45 ° C, add the yogurt and mix well. You will see how the whey separates from the rennet.

  5. While preparing a large colander and a large bowl to support it, a bowl, a pot, whatever you have. On the strainer, place the cloth to make the cheese.

    fresh homemade cheese
  6. After the 40-45 minutes, pour the contents of the pot into the strainer, onto the cloth and let it drain.

    fresh homemade cheese
  7. Pick up the fabric by pressing so that all the liquid comes out, put a clamp to close it and let it cool. The serum can be stored in a glass container and refrigerated, it will last more than a week in perfect condition. Prepare bread, biscuits, cookies, whatever you want.

    fresh homemade cheese
  8. Keep it in the fridge for a while, the idea is to cool down and take body. In a short time it will be ready, but if you are not in a hurry, leave it overnight, the next day it will be better.

  9. Enjoy your homemade fresh cheese at breakfast, with a fruit compote without sugar, with natural fruit, honey, etc. Add it to your salads, take it as an appetizer, combine it with everything.

    fresh homemade cheese

Recipe Notes

  • Yogurt is optional, you really only need milk and acid, I have used lemon, but you can also use apple cider vinegar, for example.

 

  • There are those who instead of yogurt add cream and there are also those who add both, these ingredients have the function of improving the texture, no fermentation occurs.
Nutritional Information
HOMEMADE RENNET-FREE CHEESE
Amount per serving
Calories 249 Derivatives of 117 fats
% of the recommended daily value *
Fat 13g20%
Saturated fats 8g50%
Cholesterol 42mg14%
Sodium 176mg8%
Potassium: XNUMX% RDI 543mg16%
Carbohydrates 20g7%
Sugar 20g22%
Proteins 13g26%
Vitamin A 640IU13%
Vitamin C: XNUMX% RDI 1.5mg2%
Soccer 462mg46%
Iron 0.1mg1%
* Percentages of Daily Values ​​are based on a diet of 2000 calories.

 

 



43 thoughts on “FRESH HOMEMADE CHEESE WITHOUT RENNET”

  • 5 stars
    I can't believe it's so easy and so good, it came out the first time (you have to drain well, that is) but it is a phenomenal recipe, homemade cheese, healthy and light. Next time I'll add paprika or some herbs… Thanks for the blog with so many healthy realfooder ideas.

    • Hi Carla! Indeed, it is very easy, the question is in temperature and time. I added nothing, just to see how easy the process is, but adding spices or paprika is a great option. Thanks for your comment. 😉

    • Thank you so much Karen! I am very happy that you like it and if I can help you with something or answer any questions, do not hesitate to write to me. And thanks for following me also in IG. Regards!!;)

  • I'm sorry to tell you that if you bring the milk to that temperature, adding the yogurt does not provide any beneficial bacteria ... basically you charge them all ... try heating it to only about 40 degrees and then if they will survive ... greetings ...

    • Hi Paco, you are right, bacteria at 90ºC little, I need a step, and it is to let the milk warm before adding the yogurt and the lemon, that's when it goes down to 40-45ºC and the yogurt and the lemon are added, then it is left to rest in a warm place so that the whey is separated from the rennet and it is strained. Anyway as I comment in the text, if yogurt or cream is added it is to give texture, in no case to ferment. Thanks for your comment. Regards.

    • Hello Andrea,
      It has never happened to me that I have a hard shell, you may have kept it in the refrigerator without covering, the truth is that whenever I do it lasts very little, at most a couple of days and it has never hardened. If you give me more information, I can help you better. Greetings and thanks for the comment.

    • Hi Cristina, the homemade fresh cheese recipe that I put forward has nothing to do with tetilla cheese. Making Tetilla cheese is a long and more complex process, I don't know if it could be made at home. I advise you to look for information on the subject, but I suppose it is best to buy one of good quality, with the designation of origin.
      Regards!

  • George says:

    I loved it..it came out the same as your recipe ...
    Delicious… thank you very much.

    • missblasco says:

      Hello Jorge! I'm glad you did well. Thank you for comment! Regards! 😉

  • I would like to know if you can put a little salt, thanks

    • missblasco says:

      Hi Patricia, yes you can add salt, you could also put paprika, rosemary, oregano, pepper, depending on the flavor you want to give it. Regards and thanks for commenting!;)

  • Rosa Maria Aranda Fernandez says:

    What is the time to put the salt

    • missblasco says:

      Hello Rosa María, I have just reread the recipe and you are right, I do not specify anywhere when it is added, sorry! :), the salt can be added when you separate the rennet from the whey, at the moment you put it on the cloth and the strainer, before compacting it, add the salt and stir it a little, and let it drain well and then squeeze it to shape it or put it in a cheese pan. I hope I have clarified the doubt! Cheers! 😉

  • Jaime Salazar says:

    Excuse me, in the recipe it says that lemon is added at 90 degrees, and in the reply to a comment it says that at 45. Does it work the same?

    • missblasco says:

      Hi Jaime, follow the recipe instructions. Heat the fresh milk (not UHT), to 90º, do not let it boil, remove from the heat and add the lemon, let it rest. Control the temperature with a thermometer and when it is at 45º add the yogurt (which is optional). During the rest, which will be 40-45 minutes from when you removed it from the fire, the function of the yogurt will be to separate the whey from the rennet. It is visible to the naked eye. After that time strain, drain the cheese well and let it rest in the fridge. It is that easy.
      Regards!

  • Mariano says:

    Excuse me but after this clarification, it darkens:
    Where do you explain you say: take the milk to 90 ° remove from the heat and put the lemon, but it does not say let it cool to 45 °, and then put it back on the fire to 90 °?
    Could you clarify? I just made the cheese and now md enters esya doubt, another question: can be taken from. The fabric to put in the fridge?

    • missblasco says:

      Hello Mariano, what you have to do is put the milk in the pot, light the fire and wait for it to reach 90ºC, at that point you turn off the fire and add the lemon, mix it a little and relight the fire, keep heating a couple of minutes, if you use a thermometer, it should not exceed 90º- 95ºC, so that it does not boil.
      You turn off the heat and let the milk stand with the lemon, in 40-45 minutes you will see that the whey has separated from the rennet, you can strain it now.
      If you want to add the yogurt, it should be done when it has been tempered to 45ºC so as not to kill all the bacteria, but the yogurt is optional, the other day I did it without it and it was great.
      If you are going to use a cheese mold, you can remove the fabric and leave it in the mold so that it drains well in the fridge, but if you do not use a mold, the same fabric is what shapes it, it is tightened with a clamp and left so in the fridge. I hope I have clarified your doubts, greetings!

  • Beatriz says:

    5 stars
    One doubt ... you put whole milk but not uht. I only find that one. In other words, the one in all supermarkets. Forgive my ignorance but I don't know which one you mean. Thank you

    • Hello Beatriz,
      The milk to use is fresh milk, they sell it in all supermarkets, but you find it refrigerated, and it usually comes in plastic bottles. It is pasteurized milk, but it has not passed the UHT (Ultra High Temperature) treatment, so its expiration date is shorter. I hope I have clarified your doubt, greetings!

      • Thank you!! I had not fallen for that one. What a bad head I have. LOL.
        I do it and I tell you. Thanks for your recipe wonders.

        • Don't worry, it's normal, especially if you don't usually buy it. This recipe is very simple, so I hope it works very well for you. I'm glad you like my recipes! Cheers! 😉

    • Hello Mario! You can use it in a pizza, but it won't melt like mozzarella, that's for sure, because it doesn't have as much fat. Cheers!

    • Hi! Too bad, the first question is: did you use fresh whole milk, not pasteurized? That's the most important thing, if the milk is UHT, it doesn't come out. Other possible failures are: Did you put enough lemon juice? Did you make sure that the milk was at 90ºC?
      Sorry Ixchel, if you use the right ingredients and follow the steps it is a very easy recipe, I do not know what could happen. Regards!

  • A question ... At what point do I give it the shape of a cheese, that is, circular?

    • Hello Elizabeth !, to give it a round shape, just close the fabric with a clamp and let it rest on the strainer. It is step number 7 in the recipe, if you read it carefully you will see it, it is at the end of the entry.
      Regards! and thanks for commenting. 😉

    • Hello Nelba, I assure you that if you follow the steps correctly the recipe comes out the first time, it is very easy. The most important thing is to use fresh non-UHT whole milk, only pasteurized, if you use UHT milk, the cheese does not come out.
      Greetings.

  • 4 stars
    Hello, I have followed all the steps, at the moment I am waiting for the milk to cut after adding the Yogurt, almost 20 minutes have passed and I still do not see the milk cutting and I am worried that it will not give me the expected results . What I can do? Do I add more lemon? Or vinegar?

    • Hi Stephany, I don't know if it came out in the end or not, I can only tell you that if you follow the steps correctly it always comes out. It is a very easy recipe, the most common mistake is the use of a type of milk that is not suitable. Remember to use fresh pasteurized milk, but not UHT. I hope I've helped. Greetings and thanks for your comment.

  • Good morning, I thought I did the recipe as it says on the block, but I don't know what happened, the cheese does not want to get texture is still a little liquid, can you please tell me what could have happened ... thank you

    • Most likely you have not used fresh milk, if you use UHT milk it does not come out, read the rest of the comments, I have explained it in some answers and also in the post. Sorry, regards!

  • Hello, I followed the recipe, the milk curdled and I placed it in a container to refrigerate, the taste was fine but the texture is like cream cheese and it is not porous ... could I miss a step or did something wrong?

    • Hello, if you follow this recipe correctly it should be fine, you may not have used the fresh milk or you have not controlled the temperature well, I do not know what could have happened. To answer more questions you can read the comments. Thanks for comment. Greetings!

    • Hello Lark, yes, there is an alternative option, it is your little finger, the milk will have reached the ideal temperature when you put your finger in and you can bear it, just before you hug it. It's a rudimentary method, but it works too.
      Cheers! 😉

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