Homemade Crumble Cheese Without Rennet

Homemade Crumble Cheese Without Rennet

This recipe for homemade crumbly cheese without rennet makes about 1 cup homemade cheese which is quite similar in taste to homemade mozzarella cheese without rennet, but lacks the elasticity of mozzarella cheese.

This homemade cheese can be sprinkled, melted and used in recipes like homemade cheese pizza & salads.

Course Snack

Cuisine American

Keyword crumble cheese, homemade cheese

Prep Time 5

Cook Time 20

Total Time 25

Servings tablespoons

Calories 57kcal

Author PA

Ingredients

6 cups whole milk
4 tablespoons lemon juice filtered
salt as needed

Instructions

Heat the milk in a saucepan and stirring continuously, keeping in medium to high heat.
As the milk becomes hot and frothy (before it boils), add the filtered lemon juice, stir the contents and reduce the heat slightly.
Keep stirring and cook the contents, as the milk curdles because of the addition of lemon juice which is citric in nature. If the milk is not curdling, you may add a little more lemon juice as needed.
As the milk curdles very well, remove the curdled milk from the hot stove and keep it for cooling down a bit.
As the milk cools down a little, the curdling will be almost done, and you can filter out the remaining water (which is the whey) which can be discarded or you can use it as a broth or any recipes where it works. We only need the curdled solid parts to make the cheese.
Now filter the curdled milk through a good strainer. As I mentioned earlier in the post, you may also use a strainer lined with cheese cloth, if you have a cheese cloth at home. If not you may just use a fine mesh strainer.
The curdled milk that is retained in the strainer is what we need to make the homemade cheese.
Keep the contents in the strainer for few minutes until it cools down and almost all water is filtered out.
Gently press the curdled contents in the strainer (once it is cool enough) so that any remaining water content will get filtered out.
Now you have got the homemade cheese inside the strainer, gently transfer it to a microwave safe bowl. I do not recommend using a plastic bowl for microwaving as some plastics may have a tendency to melt.
Add in the salt and you can mix with a spoon to blend in the salt evenly. The cheese will be crumbly in texture but that's delicious.
Microwave in high for about 1 minute or another 1 more minute, as it will help improve the texture of the cheese. If you think the cheese looks fine without microwaving, you may skip this step to microwave the cheese.
Now if you are looking to make cheese to add to salads, you can simply add this delicious cheese just by crumbling it and sprinkling on salads which will be a delicious addition to your salads.

Notes

If you want to add this cheese to add as a topping for your pizza, which will melt and blend with the pizza, you can follow the below instructions.

Just add a couple of tablespoons of melted butter to the homemade cheese and blend in in the food processor until you get a smooth silky texture for the cheese.

Now transfer the mixture to a food container and keep it refrigerated which will help with firming the texture of the cheese.

You may also transfer this mixture to a freezer safe container and keep in the freezer for a couple of hours if you wish to slice the cheese.

Once the cheese mixture is refrigerated for few hours in the fridge, the cheese would have set and will have a nice lightly firm texture, you can either slice or crumble the mixture to add into your foods, after removing from the food container.

To add this to a pizza topping, gently crumble it using your hands into small pieces, and sprinkle it over the pizza. I baked a thin crust homemade pizza with this homemade cheese topping in a preheated oven at 500 degree Fahrenheit for about 10 to 12 minutes and the pizza sprinkled with this homemade cheese turned out delicious.

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