Bakers Cheese
Bakers Cheese
Note: Baker’s Cheese tastes like Ricotta or Cream Cheese and may be used in any recipe calling for either cheese.
- 1/4 Rennet tablet (junket) (See below)
- 2 quarts warm water
- 3 cups non-instant (5 1/3 cups instant) dry milk
- 1/4 cup buttermilk
Dissolve Rennet tablet in warm water. Thoroughly mix in dry milk. Add buttermilk and mix well. Cover and allow to stand at room temperature until set (about 5-10 hours). Pour into a cheesecloth-covered strainer, close the cheesecloth and squeeze out as much whey as possible. The whey may be saved for use in bread. Place the cheese in the refrigerator until well chilled (usually overnight). Knead cheese until the texture is smooth. Cheese will freeze well for up to 6 months. (makes about 1 pound.)
Rennet is available in some grocery stores near the gelatin section. I have had trouble finding it where I live and if your town is the same try ordering it here Junket Rennet Tablets – 8 Ea Sku 1101799/ 83980 and having it delivered to your home. Rennet is the enzyme rennin.
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