Both types of vegetable rennet give the finished cheese a faintly bitter tang. It goes well with the natural funk of sheep’s and goat’s milk, and some traditional European cheeses work that combination. It’s less suited for use with milder cow’s milk, but you can experiment by adding...
Place milk on stove and bring to 94 degrees F. Then cool off to 88 degrees F. before adding the rennet. You will need rennet to the following proportions when making cheese: 1 dram (3.6 ml) rennet to 2 gallons of milk, 2 dram (7.2 ml) rennet to 5 gallons of milk, 3 dram (10.8...
My husband is Russian and his mom was here making Syrniki but the cottage cheese at the store was so runny, so I’m excited to make this and use it for Syrniki 🥰💕 thank you ! 7LikeReply Natalya Drozhzhin1 year ago Hi Amanda, You'll love this farmer's cheese in Syrniki!
Another example of a food intolerance is alactose intolerance. People who are lactose intolerant lack a specific enzyme that helps to digest the sugar (lactose) in dairy products. Infants are often able to digest the lactose in dairy products like yogurt and cheese as the culturing of these pr...
There are many other simple, fresh cheeses you can make like queso fresco, queso blanco, feta, fromage blanc, cottage cheese, cream cheese, farmers cheese, and more. Aged Cheeses Aged cheeses are almost as easy to make as some of the fresh cheeses. However, they tend to have a few extr...