In Episode 3 Paul makes lactic curd by introducing a new ingredient in cheese making. It’s not magic, it’s Rennet that turns liquid into a solid. Check it out!
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Ingredients & Equipment:
Hand Sanitiser
Saucepan
Colander
Muslin Cloth
Type-A Cheese Culture (available at cheeselinks.com.au
bit.ly/culture-...)
.5ml Vegetarian Rennet (available at cheeselinks.com.au bit.ly/vege-rennet)
Measuring Cylinder
Thermometer
20g Salt
2L Full-Fat Milk (Non-Homogenised)
Knife & Spoon
Quick Summary:
Heat milk to 35℃
Add culture and stir
Let Liquid Sit for 1 Hour keeping temperature between 35-40℃
Add 20g of Salt
Add the Diluted Water & Rennet Mixture
Stir liquid for 1-3 minutes
Ensure it can rest completely still until it reaches the coagulation point
Use your knife to identify when the liquid coagulates into a gel
Once coagulated let sit in the pan with the lid on for 12 hours
Drain the curd and whey into a muslin cloth using a colander and bowl
Let curd drain overnight.
In episode 3 of the Cheese Kitchen, Paul introduces a new step of adding rennet to cheese to make lactic curd.
Негізгі бет Ep. 3 - Rennet
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