Calories: Not specified
Cooking time: Not indicated

You can make cheese from milk at home. You don't need expensive molds, cooking thermometers, scarce starters or culinary talent. You only need one thing - desire. And the result is a great product, the taste of which you can experiment with. When choosing the main ingredient - milk, be guided by the issue of freshness and safety. Milk should be homemade, completely natural without additives. If there is any doubt, the milk can be boiled and cooled, removing the foam. I also want to tell you how to cook.
But the most delicious cheese with pepsin at home from milk comes from raw milk. You can buy any rennet - beef, pork, chicken or vegetable versions. The most accessible and inexpensive plant enzyme Meito. Here it is sold in veterinary pharmacies. For sourdough, you can use live sour cream, kefir, fermented baked milk or yogurt. For cheese you need coarse rock salt.



You will need:

- milk - 4 liters,
- Meito enzyme - 0.04 grams,
- sour cream - 70 grams,
- salt - 1–2 tbsp.

Recipe with photos step by step:

A pack of meito is designed for 100 liters of milk. Pour the contents of the pack onto a dry surface and divide into approximately 10 parts. Divide the resulting portion in half again. An overdose of meito is not dangerous, but an insufficient amount can cause a negative end result.




Stir the enzyme in a small amount of warm boiled water.




Heat the milk to a temperature of 37 degrees. If you don't have a cooking thermometer, drop a little milk on your wrist. The liquid should not be felt.




Add sour cream (sour cream should be at room temperature). Stir. Add enzyme.






Mix thoroughly.




Cover the pan and leave warm for two hours. During this time, it is advisable not to move the pan.
Curdled milk forms a milk clot. The density of this clot is like that of homemade yogurt.
Cut the resulting milk jelly into 2x2 cm cubes with a long knife.




Place to reheat. This time the temperature should be 42 - 45 degrees. A greenish serum will begin to appear. I put on a glove and stir the contents directly with my hand, carefully removing the lower cubes. You can stir with a spoon. The cubes have sunk, which means it's time to turn it off. Leave the mixture for a while. At this time, prepare the mold.




Line a colander with 2 layers of gauze. Pour out the contents in parts. Lightly salt the layer. Whey can be used to make dough.
Cover the cheese with gauze and place the cheese under the press for 4 hours.
Rub with salt (you can add dry aromatic herbs).






Leave at room temperature for 2-3 hours, wrap in a clean towel and place in the refrigerator to mature. Also try making this one.




The cheese can be eaten immediately. But if you want to get a yellow crust like in hard cheeses, you will have to be patient for 3 weeks. Turn the cheese over periodically and keep the towel dry.




Tomato and olive appetizers go well with young cheese. For drinks, choose pink champagne or dry red wine. This cheese can be grilled, added to salad, or used as a topping for pizza and pies. This cheese is very tasty with light honey and orange jam.

The stomach of ruminants is divided into four sections: rumen, mesh, book, abomasum. The abomasum is the last section of the stomach of ruminants. This department produces an enzyme that is widely used to make cottage cheese and cottage cheese. Rennet is used as a catalyst, i.e. a substance that accelerates the formation of final products.

This protein enzyme consists of pepsin and chymosin. With the help of chymosin, the primary breakdown of milk is carried out. The reaction then proceeds under the influence of pepsin. The milk is separated into curd mass and whey.

Pepsin also helps the body absorb proteins better. This is very important, because protein is one of the main components healthy eating person. Rennet gives the cheese its most delicate taste and density. The substance is produced in two ways: artificial and natural. The natural method involves obtaining a reaction accelerator from digestive system ruminants. The artificial method is obtained from fungi or microorganisms. The enzyme obtained artificially can be consumed by vegetarians. Since there are many vegetarians, cheese made from artificial rennet "accelerator" is very popular.

Cottage cheese can be made at home from pepsin and milk.

• pepsin 0.03 g
• 1 liter milk (preferably homemade)
• calcium chloride 0.01 g.

Cooking process:

It will turn out a curd-like mass, which tastes good and even small children will like it.

Use of rennet for making cheese

Rennet catalyst is actively used for making cheese. These cheeses include: parmesan, cheddar, maasdam, emmental, roquefort, adyghe, feta, suluguni. Stages of making cheese from a rennet catalyst:

Cheese at home

Ingredients for cooking:

• milk - 2 l
• rennet - 0.01 g
• salt - half a tablespoon
• water – 15 ml

Cooking steps:

1. Heat full-fat homemade milk to 35 degrees.
2. Add 0.01 g of pepsin to 15 ml of boiled water.
3. Add the solution to the milk and stir.
4. Leave for 20-30 minutes.
5. Cut the resulting mass into pieces to allow the whey to flow out.
6. After 15 minutes, drain the whey.
7. Place under the press. Let stand in gauze for 2 hours.
8. The finished cheese can be salted to taste.

Where to buy?

You can buy enzyme from abomasum in online cheese shops or in pharmacies. In the latter case, difficulties can arise, since pharmacies sell the enzyme by prescription. Rennet is sold as a solution or powder, whichever way you find it easier to use.

Rennet substitutes

There are several substances that can replace rennet: milase and maxylact are fermentation products of dairy mushrooms; chymosin obtained by fermentation of mold fungi. Also, for the manufacture of cheeses and cottage cheese, fig juice, dried green grapes, starter herbs, a decoction of nettle paste with salt, and ready-made starter cultures are used.
We recommend video recipe:

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Cheese starter, pepsin - renin Meito 1g. (Japan) Article: 76

Purpose: enzyme preparation for the production of dairy products and cheeses.

Before use, we recommend that you check the milk for cheese suitability and calculate the required amount of enzyme using a small amount of milk (100 ml) http://www.recepty-syrov.ru/2018/06/06/raschet-fermenta-calcul/

Composition: pepsin based on Rhyzomucor miehei (CAS: 9001-92-7)

Activity in 1g, Meito units, not less: 300,000

Net weight: 1 gram *

* We have , it will be more convenient if you use Meito cheese starter in large quantities

Consumption rate:

1. In production hard cheeses- from 0.45 to 1 g per 100 l of milk
2. In the production of other dairy products - according to their recipe.

Application:

Types of cheeses

1. Soft cheeses: Riccotta, Feta, Brynza, Mozzarella, Telemes, Manuri, Mizita, Antotiro, Kopanisti.

In Russia:

• Unaged: Smolensky, Nemunas (Lithuanian soft cheese), Pyatigorsky, Russian Camembert.
• Aged: Adyghe, Moale, Naroch, Klinkovsky, Amateur, Peasant, Ostankinsky, Creamy.

2. Pressed uncooked cheeses: Pecorino, Edamer, Gouda, Reblochon, Cheddar, Cantal, Russian.

3. Pressed boiled cheeses: Gruyère, Emmenthaler, Parmesan, Comte, Beaufort.

In Russia:

• From low-temperature: Dutch, Steppe, Kostroma, Yaroslavl, Uglich, Estonian, Bukovinian.
• From high-temperature: Soviet, Swiss, Emmental, Altai, Carpathian, Biysk, Mountainous, Ukrainian.

4. Cheeses with noble mold: Camembert, Brillat, Savarin or Brie.

5. Cheese with washed edges: Epoisse, Maroi, Livarot, Munster, Remoudou or Limburg.

6. Cheese with natural edges: Chabichoux du Poiteau, Sainte-Maur, Crottin de Chavignon.

7. Blue cheeses: Stilton, Gorgozolla, Fourme d'Ambert, Roquefort.

8. Pickled cheeses: Suluguni, Kobiysky, Ossetian, Imeretinsky, Georgian, Table, Lori, Tushinsky, Chanakh, Armenian, Limansky, Brynza

9. Processed cheese: Schabziger, Druzhba, Volna cheesecakes.

10. Cottage cheese

11. Casein

Fermentation temperature ºС: +32…+36°С (depending on the type of cheese, the desired folding time and the season of the year)

Before adding to milk, dissolve the required amount of enzyme in non-chlorinated drinking water

Directions for use:

The Meito enzyme solution is prepared immediately before adding to milk. The recommended dose of Meito for the production of hard cheeses is 0.45 - 0.6 grams per 100 kilograms of processed milk. The Meito enzyme is added to the milk after adding all the necessary components to it (at the ripening temperature (+32...+36°C), depending on the type of cheese, the required curdling time and the season of the year), as follows: measured amount of Meito dissolve in a 10-fold (relative to the volume of the enzyme) volume of cold, drinking, non-chlorinated water and add the resulting solution to milk for cheese production, with thorough mixing for 5 minutes. The amount of enzyme is determined taking into account the fact that within 25-45 minutes the milk should produce a dense clot, uniform throughout the entire mass, ready for cutting.

Storage instructions: Store in a tightly closed container in a cool, dry place.

Shelf life: 3 years

Manufacturer: Meito Sangyo Co., Ltd.

Nomenclature, producers and producers of microbial milk-clotting enzymes

Enzyme name/EF*	Producer	Tradename	Manufacturer
Aspergillopepsin I	Aspergillus niger var. awamori	CHY-MAX M Liquid	“Chr. Hansen, Denmark
Endophiapepsin (endothiapepsin)	Endolhia parasitica		Pfizer, USA
Mucorpepsin		Rennilaza	Novo Rennet, Denmark
			Wallersleyn, USA
		Microbial renin	Meito Sangyo, Japan
			Danisko, France
			CSK food enrichment, Netherlands

*KF - enzyme code according to the International Classification of Enzymes (Enzymes)

Meito comes in powder or granule form. It is a drug exclusively plant origin. No substance of animal origin is used at any stage of the technological process for obtaining this enzyme. In addition, Meito has received a certificate of compliance with the OU (American Kashrut) requirements for kosher food according to the Jewish religion.

Also purchased with this product:

Reviews:

Hello everyone from Penza!
My name is Alexander, I'm 20 years old. Since childhood, I have loved to eat good cheese and recently became seriously interested in making it. I found a friend who happily shared with me a recipe for homemade rennet cheese. And for making cheese, he recommended just this cheese starter. Inspired, I surfed a bunch of forums, read a couple of books on cheese making and decided to make my own natural cheese. I ordered the same sourdough on this site, because the result of a couple of tests was amazing, everyone around me liked the natural cheese and they want to try this wonderful product again. I ordered by courier, the order arrived quickly as promised by the site operator. Along with the enzyme there were recipes for making cheese with this enzyme, a website business card and a booklet. Thank you for your work, I am very grateful to you, one of these days I will make cheese with your starter, I’m sure it will turn out just great! I wish good luck to all cheesemakers, both amateurs, beginners and more experienced ones! Response from the online store administration: Thank you for your feedback!

Calories: Not specified
Cooking time: Not indicated

Many people will think that making cheese with pepsin at home from milk is a very complex and time-consuming process. Of course, this will take some time. But as a result, you will get delicious homemade cheese. By the way, you can add various toppings to the basic recipe: parsley or dill, red pepper, dried Provençal herbs, etc. Thus, diversify your menu. It is very important to use only fresh milk, preferably homemade. This amount yields approximately 1.4-1.5 kg of cheese. Therefore, if this is a lot, calculate for a smaller amount of milk. For example, it’s convenient for 5 liters. When making cheese, a lot of whey remains. It shouldn't be thrown away. You can drink the whey - it is very healthy, and can also be used for baking bread, buns, pies, etc. And on hot days you can cook it.

Ingredients:
- cow's milk (fresh) – 10 l;
- pepsin (rennet) - 1 g;
- water – 25 ml;
- salt - to taste.

How to cook with photos step by step

Rennet (pepsin) is sold in 10g packs and is designed for making cheese from 100 liters of milk. At home, these are too large volumes, so you need to calculate for a smaller amount of milk. To make cheese from 10 liters, divide the pepsin bag into 10 parts or weigh the required amount of rennet with a jewelry scale.



Dilute pepsin in water or whey and mix well.



Pour fresh milk into a large saucepan and place on fire. Heat to a temperature of 37-400C.





Remove from heat and add the prepared pepsin solution. Mix well for 2-3 minutes. Leave for 20-30 minutes or more. During this time, the most dense mass should form.



Using a knife, reaching the bottom of the pan, cut the resulting mass into 3-4 cm squares.



Leave the pan warm for some more time (40-60 minutes). The whey should separate. Mix gently with your hands to break it into the smallest fractions. You can heat the mass a little to 370C (if the room is cool).





Set aside again until the mass “gathers” into a homogeneous clot.



Cover the sieve with 3-4 layers of gauze. Transfer the resulting mass into a sieve. Let the whey drip off.



Then gather the edges of the gauze towards the center. Tamp the cheese mass a little to form a dense lump. Leave at room temperature for 1-2 hours to allow pores to form inside the cheese.



When the cheese becomes firm, remove from the cheesecloth and place on a plate. Salt to taste and cover with film. Place in the refrigerator to “ripen”. The taste of cheese with pepsin will be different each time.





Delicious cheese with pepsin made from milk at home is an excellent snack, filling for sandwiches and pies.



Bon appetit!
You might also be interested in the recipe.

The cheese has a dense structure, layered, with a shiny surface like sulguni or mozzarella.

Yield: from 4 liters of milk about 600 g of cheese.

Would need:

Cow's milk, natural, not separated, with a fat content of at least 3.2% (the authors had crazy fat content (it is impossible to determine more precisely due to the lack of a lactometer)), evening milk, bought in the village, where the authors constantly buy milk for cheese and cottage cheese) - 4 l.

Acidin-pepsin tablets 0.5 mg - 12 pcs. (rennet from a cheese factory is definitely better; in the absence of this, the authors use pharmaceutical acidin-pepsin).

Whisk for whisking.

A metal colander, preferably with legs.

Scoop.

Wooden spatula.

Salt.

Grind (fanatically into dust) tablets of acidin-pepsin (0.5 mg) in a stone mortar at the rate of 2 tablets per 1 liter of milk. The authors maniacally took 3 tablets per 1 liter of milk.

Pour 125 ml of barely warm boiled water (barely warm!) directly into the mortar and grind the tablets into dust. Stir vigorously. (Pepsin is poorly soluble in water).

Pour 4 liters of milk into an enamel pan, preferably thick-walled like the authors of the post. Heat the milk so that it is barely warm (up to 32C no more!).

Next, taking a glass of diluted pepsin in your left hand, slowly pour it into the pan with milk, while vigorously stirring the milk with a whisk, which is in your right hand. After the liquid is poured into the milk, you need to vigorously stir the milk with a whisk for some time. Leave the pan at room temperature for 10-15 minutes.

Place the pan on the hob and preferably on a divider, especially if the pan is not thick-walled. Slowly, stirring with a wooden spatula in one direction only (and not frantically in different directions as with oars while rowing), heat the milk so that the whey separates. Heat without bringing to a boil - temperature limit from 80C to 90C!!! Better up to 80C.

During heating, a cheese lump will form in the pan, which is clearly visible in the photographs. When the water is hot and the cheese ball is formed, and it usually sticks to a wooden spatula while stirring, the pan must be set aside from the cooking surface (stove) and the cheese ball must be removed into a colander or bowl.

While the cheese ball is still hot, you need to pull it out as far as possible, roll it up (for example, into a roll), squeeze it with your hands into a ball shape and place it in a mold (bowl, pan or other glass or enamel form). After this, press down the cheese with some kind of weight, not very heavy! . Pour off the separated whey several times. Let the cheese sit for two hours. After this, finally drain the whey and fill the cheese with brine.

Brine is water boiled with salt. Salt to taste, but the authors use at least 3 tbsp for 0.5 liters of boiling water. heaped tablespoons of salt. The cheese turns out quite salty. You can pour either cooled or fairly hot brine, because the cheese has a smooth, dense structure (the cheese described earlier in the magazine could not be poured with hot brine, for example..).

If at the stage when the cheese lump is still hot, pull it out a little (without fanaticism!), divide the lump into parts with Walnut or a little more, form balls directly in your hands and only then place them in brine, you will get a cheese similar to mozzarella.

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