Homemade Rennet Cheese

Homemade Rennet Cheese

Homemade Rennet Cheese

Discover the simple pleasure of making fresh cheese at home with this classic Junket recipe! Using Junket Rennet Tablets, buttermilk, and dry milk powder, you can create a mild, fresh homemade cheese that is delicious with a sprinkle of salt and chopped chives. This traditional recipe also includes a variation for making homemade cream cheese.

Ingredients

  • 1 quart hot tap water

  • 1 cup buttermilk

  • 2 Junket Rennet Tablets, dissolved in 1 tablespoon cold water

  • 2 cups dry milk powder

  • 2 tablespoons vegetable oil (optional)

  • Salt, to taste

  • Chopped fresh chives (optional, for serving)

Instructions

  1. Dissolve the Junket Rennet Tablets in 1 tablespoon of cold water.

  2. Blend the hot water, buttermilk, dissolved rennet, dry milk powder, and optional vegetable oil until combined.

  3. Pour the mixture into a heavy saucepan lightly coated with nonstick cooking spray.

  4. Let the mixture stand undisturbed for 10 minutes to allow curds to form.

  5. Cut or gently stir the mixture to break it into curds.

  6. Cook over medium heat for 5 minutes.

  7. Pour the curds into a strainer. Rinse first with hot water, then with cold water, and allow to drain thoroughly.

  8. Season with salt to taste and refrigerate. Alternatively, transfer the curds to a cheesecloth bag and press to remove additional moisture.

  9. Serve chilled, plain or with chopped fresh chives.

Storage: Keep refrigerated and use within 3 to 4 days.

Homemade Cream Cheese Variation

For a softer, spreadable cream cheese, follow these adjustments to the original recipe:

  1. Reduce the Junket Rennet Tablets to ¼ tablet.

  2. Increase the buttermilk to 2 cups total.

  3. Combine the ingredients and allow the mixture to set in a warm place overnight.

  4. Once set, cut the curds into cubes.

  5. Heat the curds over medium heat for 5 minutes.

  6. Transfer the curds to a cheesecloth-lined colander and allow them to drain for 15 minutes.

  7. Gather the edges of the cheesecloth and secure them with a rubber band.

  8. Hang the bag or press the curds until they reach a firm, cream cheese-like consistency.

  9. Add salt if desired and refrigerate.

A Little Junket Tip

This mild homemade cheese is a wonderful blank canvas for flavor. Try serving it with fresh chives, a pinch of salt, or your favorite herbs. For a firmer cheese, allow additional time for draining or gently press the curds in cheesecloth.

Food Safety Note: This is a historical recipe. For safer home cheesemaking, use pasteurized dairy ingredients, potable water, sanitized equipment, and food-safe temperature controls. The original room-temperature and overnight setting instructions have not been validated for modern food safety. Refrigerate finished cheese promptly and keep it at 40°F or below.