How Do You Make Your Own Rennet At Home?

“I’ve recently become fascinated with cheese making, and I want to try making my own rennet at home to see if I can produce more authentic, traditional cheeses. However, I have no idea where to start. Can you guide me through the process and mention any special tips or tricks I should know? I’m also interested in knowing why homemade rennet might be better than store-bought. Oh, and a little bit about the different types of rennet would be helpful too. Thank you so much for your help!” Thanks, Megan, Seattle, USA.

Hey Megan! It’s awesome that you’re taking the plunge into the world of cheese making, especially with your own homemade rennet. Crafting your own rennet can indeed be a fascinating and rewarding experience, and it offers a nice touch of tradition to your cheese-making process. Let’s get into it step by step and cover everything you need to know to get started.

What is Rennet?

Rennet is a crucial ingredient in cheese making. It contains a complex of enzymes, primarily chymosin, that helps coagulate milk, transforming it into curds and whey. Traditionally, rennet is derived from the stomach lining of ruminant animals like calves, kids (young goats), or lambs. However, there are also vegetable-based and microbial alternatives.

Types of Rennet

• Animal Rennet: Derived from the stomach lining of ruminant animals. This type is highly effective and has been used for centuries. It’s ideal for traditional cheese varieties.
• Vegetable Rennet: Extracted from certain plants like nettles or thistles. It’s a good alternative for vegetarians but may impart a bit of a botanical flavor to the cheese.
• Microbial Rennet: Produced using certain fungi or bacteria. It’s a great option for vegetarians and vegans but may be less consistent in performance compared to animal rennet.

Why Make Your Own Rennet?

Making your own rennet at home has several benefits:

• Tradition and Authenticity: Homemade rennet can add a traditional touch to your cheese making, connecting you to ancient methods and flavors. It’s especially satisfying for those passionate about artisanal cheese making.
• Control and Quality: Creating your own rennet allows you to control the quality and purity of the product. You know exactly what’s going into your cheese.
• Availability: If you live in a place where commercial rennet is hard to find, making your own can be a practical solution.

How to Make Animal Rennet at Home

For the purposes of this guide, we’ll focus on making animal rennet, as it is the most traditional and widely used in cheese making. The process requires obtaining a source of young ruminant stomach lining, usually from a calf, kid, or lamb. Here’s how you can go about it:

Materials Needed

• Stomach lining: You’ll need the stomach lining from a young ruminant. Traditionally, the fourth stomach (abomasum) is used.
• Non-chlorinated water: Chlorine in water can destroy the enzymes needed for coagulation.
• Salt: Used as a preservative.
• Vessels: Clean glass jars or bottles.

Step-by-Step Process

1. Preparing the Stomach Lining: Clean the stomach lining thoroughly with non-chlorinated water to remove any remnants of milk or food. It’s essential to handle this process hygienically.
2. Cutting and Salting: Cut the stomach lining into small pieces and immerse them in a salt solution (approximately 200 grams of salt per liter of water). This helps preserve and draw out the enzymes.
3. Fermenting the Rennet: Allow the salted stomach pieces to ferment in the solution at a cool temperature (around 10-15°C or 50-59°F) for about a week. This fermentation process is crucial as it enhances the enzyme activity.
4. Filtering: After a week, filter the solution through a clean cheesecloth to remove the solid pieces, leaving you with a liquid that contains the active enzymes. This liquid is your rennet!
5. Storage: Store the liquid rennet in clean glass jars in the refrigerator. It can be kept for several months, but it’s best used fresh.

Using Homemade Rennet

When using homemade rennet, start with small amounts, as its strength can vary. Typically, you’ll use about 1-2 teaspoons per gallon of milk, but adjustments may be necessary based on trial and error.

How to Make Vegetable Rennet

If you prefer a vegetarian alternative, you can make rennet using plants like stinging nettles. Here’s a simple method:

Materials Needed

• Stinging nettles (a large bunch, about 2 lbs should suffice)
• Non-chlorinated water
• Salt
• Vessels for soaking and boiling

Step-by-Step Process

1. Harvesting and Preparing Nettles: Fresh nettles work best. Be sure to use gloves when handling. Wash them thoroughly to remove any dirt or impurities.
2. Boiling: Immerse the nettles in a large pot of boiling non-chlorinated water. Boil vigorously for about 30 minutes to extract the coagulant properties.
3. Salting and Setting: Add a good amount of salt to the boiling water (about 200 grams per liter). Then, let it cool and settle for several hours.
4. Filtering: Strain the mixture using cheesecloth to separate the liquid from the plant material. The filtered liquid is your vegetable rennet.
5. Storage: Store this rennet in jars in the refrigerator. It’s best used within a few weeks to ensure efficacy.

The potency of vegetable rennet can vary widely, so starting with small dosages and experimenting is key. A starting point would be about half a cup per gallon of milk.

Tips for a Successful Homemade Rennet

• Quality Ingredients: Using fresh and high-quality ingredients (whether it’s stomach lining or plants) will yield the best results.
• Hygiene: Keep everything clean. Contamination can ruin your rennet and potentially your cheese.
• Consistency: Making batches in small quantities allows you to tweak and perfect the process.
• Record Keeping: Keep a record of each step, including the quantities and times. This helps in replicating successful batches and adjusting when necessary.

Common Pitfalls and Solutions

It’s always good to be aware of common mistakes and how to avoid them:

• Unstable Rennet Strength: The strength of homemade rennet can be unpredictable. Conduct tests with smaller batches of milk to find the right amount.
• Contamination: If your rennet has a bad odor or you see mold, discard it. Sterilize your equipment thoroughly to avoid contamination.
• Fermentation Problems: If your rennet doesn’t seem active, check the fermentation conditions. Make sure it’s kept in a cool place and that the salt concentration is correct.

Why Choose Homemade Over Store-Bought?

While homemade rennet offers numerous advantages, store-bought rennet has its own merits, particularly in terms of consistency and convenience. However, homemade rennet provides:

• Natural Enzyme Profile: Commercial rennets are often standardized, but traditional homemade rennet can provide a unique enzyme profile that gives your cheese a distinctive flavor.
• Customization: You have full control over the ingredients and can adjust the recipe as per your specific needs ensuring no unwanted additives.
• Sustainability: If you have access to local resources, making your own rennet can be a more sustainable option, reducing reliance on commercial supply chains.

Final Thoughts…

Megan, thank you so much for your engaging question. Making your own rennet at home is not just about the end product but the whole process. It’s a beautiful blend of art and science that reconnects us with traditional cheese making methods. Remember, starting with small batches and learning through practice is key. Enjoy your cheese-making journey!