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Add 1 gallon of milk to the upper part of a double boiler. Add enough water in the bottom of double boiler to prevent milk from scorching. Stir in buttermilk or yogurt and warm slowly to 92-94°F (33.3-34.4°C). Maintain this temperature range through Steps 2 and 3. Add dissolved rennet to milk mixture and stir for 2-3 minutes.

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You warm the milk with some citric acid (not as scary as it sounds), add the rennet to separate the milk into curds and whey, heat it again, knead stretch knead, and then you have mozzarella. It's basically magic. Don't be scared off by the citric acid and the rennet.

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General Info What is Rennet Rennet is an enzyme used to coagulate milk, in order to form a thick curd. Rennet begins working at temperatures between 85-105F, even at higher temperatures it will not be deactivated until it reaches 140F. Rennet continues setting milk within the correct temperatures.

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Always dilute rennet (liquid, powder or tablet) in cool, non chlorinated water before adding it to the ripened milk. 1/4 cup of water is a sufficient amount for diluting rennet for 1-2 gallons of milk. If rennet is not diluted, it will be unevenly distributed in the milk, which could produce a faulty curd.

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But I believe it is something like 1/4 tsp of liquid rennet per gallon of milk. So if you are doing a half gallon you would use between 1/8th tsp and 1/4 tsp. It is okay to use a little extra. And you will still mix the liquid rennet in with water first. about 1/2 cup of water with 1/4 tsp or tablet for a gallon of milk.

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Rennet is composed of a specific enzyme, chymosin, that is well-suited to separate the milk solids (the parts used in cheesemaking) from the liquids. For cheesemaking, rennet helps to form firm curds and is crucial in finding the right texture for your cheese.

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Heat the milk to lukewarm. Crush the rennet and dissolve in cold water. Slowly add the rennet to the milk off the heat and let it rest for 2-4 hours, until the curd forms. Drain and form into patties. Sprinkle with salt.

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While the milk comes to temperature, stir the rennet and the water together until dissolved, and once it reaches 90°F, remove the pot from the heat and stir in the dissolved rennet (photos 3 and 4). With the pot off the heat, put the lid on and leave it undisturbed for 10 minutes.

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Rennet is an enzyme that when added to milk, begins a reaction that allows proteins in the milk, to repel the water and coagulate into a mass. To understand how this is done, lets take a peak at the molecular structure of milk . A protein molecule is a structure comprised of chains of amino acids.

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However, a general guideline is to use about 0.5 to 1.5 teaspoons of liquid rennet or 0.1 to 0.3 grams of rennet powder per gallon of milk. It's important to follow the specific recipe instructions for the type of cheese you are making to achieve the best results. Factors to Consider

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The amount of liquid rennet needed for a gallon of milk depends on the strength of the rennet. Typically, the ratio of rennet to milk is 1:1000, which means that for a gallon of milk, you would need approximately 1/4 to 1/2 teaspoon of liquid rennet. However, it is always recommended to follow the package instructions or consult with a recipe for specific measurements.

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Just a few drops of liquid rennet can start the magical transformation of a gallon of milk into a vat of curd, the foundation of nearly every kind of cheese in the world. Here in Wisconsin, we know that with the great power of liquid rennet comes great responsibility. That's why we entrust our rennet to 1,200 of the best cheesemakers in the world.

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1 gallon of low-pasteurized (or farm fresh) milk 1 Rennet Tablet 2 teaspoons Citric Acid 1/2 cup of non-chlorinated water (most bottled waters are sufficient) 1 teaspoon salt (optional) Instructions: 1. Place 1/4 cup of water into a small bowl. Crush the Rennet tablet and dissolve in the water. 2. Place 1/4 cup of water in another small bowl.

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Acidify & Heat Milk Begin by heating the milk to 93-95F (higher temp is for higher fat milk). Do this by placing the milk in a pot or sink of very warm water. If you do this in a pot on the stove make sure you heat the milk slowly and stir it well as it heats. Once the milk is at temperature, the culture can be added.

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Five wheels of homemade cheddar cheese (around 20lbs total). Showing clothbound, waxed, and vacuum-sealed finishes. (If you're new to cheesemaking, I'd highly recommend you read this beginner's guide to cheesemaking before getting started.) When I started making my own cheese, the first thing my kids asked for (of course) was homemade cheddar.

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One gallon of milk will make 1-1.25 lbs. of mozzarella. The following recipe is for one gallon (3.78 liters). Use Vegetarian Microbial Rennet, and use 1/4 tablet or 1/4 teaspoon if using liquid Microbial Rennet. 5. Cover and leave to rest for 30-60 minutes or until the milk is set and you have a clean break (when a knife or spoon is placed.