How to make rennet cheese

Last year I was able to visit Ossetia with my husband. Unspeakably struck the landscapes of Vladikavkaz against the backdrop of majestic mountain ranges. It is amazing how many buildings were built in the XIX century. It was very interesting to visit the traditional theater and museums of the Ossetians, but most of all amazed by their national cuisine. It is believed that pies are the main asset of Ossetian cuisine, but for me the real discovery was rennet cheese.





Cheese is obtained by adding a rennet enzyme to the milk, which is produced by the calf's stomach. After slaughtering, the rennet is well washed and soaked directly in whey in order to improve the clotting of the cheese. In the city it will be difficult to find a natural rennet, but you can buy processed into tablets called "Acidin-pepsin".





Today's edition. "Site" reveals secret Ossetian goat milk cheese.

Cheese Ingredients

• 3.5 liters of goat milk
• 50 ml of water
• 300ml kefir
• 5 tablets "Acidin-pepsin"
• salt

Preparation

1. To start, pour milk into the pan and warm it a little on the stove so that it remains slightly cool.
   
   
   
   
2. After adding kefir and thoroughly mixing everything, leave the mixture for 5 minutes. It is important that kefir is at room temperature, not from the refrigerator.
   
   
   
   
3. Now you need to crush the tablets into powder and mix them with 50 ml of water. After this procedure, add the rennet to the milk mixture and stir well, then cover the lid and leave the pan with milk in a warm place at a temperature of 30 degrees Celsius.
   
   
   
   
4. After an hour, carefully remove the lid and, having shaken the pan a little, check if a milk clot, similar to jelly, has formed. If milk is visible instead of yellow whey and the milk is not tightened properly, leave it for another half an hour.
   
   
   
   
5. Cut the formed milk clot with a spoon with a long handle and stir until pieces of size from 2 to 4 centimeters appear. Leave for 15-30 minutes so that the cheese mass settles. Next, slowly collect compressed and settled on the bottom of the cheese pieces, squeeze from the whey and put in a coop with a pallet. Tamper the cheese and leave it in the dummy so the extra whey runs off.
   
   
   
   
6. After 20-30 minutes, gently turn the cheese over, a little salt and put it in the refrigerator for 2-4 hours.
   
   
   
   

Bon appetit! We hope you enjoyed this recipe. Don’t forget to tell your friends on social networks about how to cook cheese. goat milk cheese, as well as cheese with greens and cumin and soft mascarpone cheese with their own hands.