Fresh Cheese without Rennet
Have you ever thought about making fresh cheese at home like our grandmothers did without using rennet, lemon, or preservatives? I’ll show you the simple version of how my grandmother made it!
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- Difficulty: Very Easy
- Cost: Very Economical
- Rest time: 2 Days
- Cooking methods: No Cooking
- Cuisine: Italian
Ingredients for Fresh Cheese without Rennet:
- whole milk (Fresh)
- salt
Steps
The preparation of fresh cheese is very simple, watch the video HERE.
Put the milk in a glass jar, cover it, and leave it at room temperature for two days. After two days, you will see cream form on top and yogurt below. Remove the cream (which can be enjoyed as is or used in other recipes).
Put the rest in a saucepan. Heat it on the stove (the more you heat it, the harder the cheese will be; the less you heat it, the softer it will be). Let it drain in a cloth sieve overnight. The next day you can eat it!
Enjoy your meal!
