What is rennet cheese and how does it differ from the usual?

Modern cheeses are so numerous and diverse that they even somehow incorrectly generalize - they are too different from each other.This variety not only affects the taste of the cheese, but can also be of great importance to the consumer when choosing one or another variety - so conscious buyers often want to know exactly what they are buying. If we talk about common, but still not very understandable for consumers varieties, then separately it should be allocated a group of rennet cheeses.

If we talk about the difference between “ordinary” cheese and rennet, then we should start with the fact that the rennet variety appeared much earlier, and in general, if it were not for it, mankind would not even know about any cheese. The fact is that cheese was originally, like many other brilliant inventions, created by chance. Prehistoric people had big problems with dishes for food storage, and even before the development of pottery, many peoples used the stomachs of dead animals as a kind of vessel.

In a culture that did not even master pottery, the concepts of sanitization were very conditional, therefore even enzymes characteristic of a live animal could often be preserved in “fresh” dishes. For example, the enzyme contained in the stomach of young calves, accelerates the folding of milk, and at some point, our ancestors realized that this does not spoil the milk, but gives you the opportunity to get a completely new product that is at least as useful.

Since then, the technology of cheese making has undergone significant changes, and the stomachs of animals as dishes for storing something are used extremely rarely. Milk for making cheese is also fermented in various ways, and in most cases everything costs by ordinary fermented milk bacteria that get into the liquid either from the air or from the starter, which is all the same milk that has just been sour. However, in some cases, cheese today is produced using special enzymes. Another thing is that they are either extracted from the stomachs of animals under factory conditions and sold as ready-made yeast, or synthesized artificially. The result is a so-called rennet cheese, and it differs from the usual, therefore, the type of starter used.

Rennet cheese is not one specific type of product, but a whole group of cheeses that are prepared according to different recipes and with the addition of the most unexpected ingredients, such as greens and spices, herbs and nuts, and even dried fruits. At the same time, there are two GOST standards in Russia at once regulating these varieties - these include GOST 7616-85 for durum cheeses and 27568-87 for the same export-oriented products.

In general, the product is very versatile - it can be used both in its pure form, without anything, and as a component for any dish that could theoretically contain cheese. For example, it is added to salads and side dishes, appetizers, sauces and even desserts. Syromans are usually quite indifferent to rennet, but such products are usually quite expensive, since even with current technologies it is not so easy to get rennet.

Like all other cheeses, rennet varieties are divided into different categories characteristic of cheese products in general. It should be noted that many varieties will seem familiar and not so expensive, but the problem may be that the cheese is of the same variety, but from different manufacturers, may be rennet, or “ordinary”.

Solid varieties - a kind of classic. In particular, the mentioned GOSTs relate to them. Such famous brands as Parmesan, Russian or Dutch belong to masterpieces of this direction. The trick lies in the fact that in the store the last two varieties are usually not in the abomasum variety, since they require ripening for at least six months.

Semi-solid varieties are much cheaper, if only because their aging period is not so long - the head will be enough for several months to achieve optimal conditions.A striking example of this sort is Latvian cheese.

Soft rennet cheeses are good in that they can be eaten immediately upon completion of the relatively short cooking process, although in general the rennet enzyme is distinguished by the fact that prolonged aging always only benefits it. If Roquefort is quite often really rennet, then approximately the same story happens with Adygei cheese as with Russian or Dutch - ferment can be used of any type.

Pickled cheeses do not require any special presentation at all - for sure, everyone tried the cheese or Fet. Another thing is that such a lactic acid product belongs to the most natural, because it is better not to buy it at the store, tasting delicacy in the village, and there it is extremely rare to use rennet.

Rennet cheeses are even melted, although this kind of production is very rare - so much so that it is difficult to distinguish even a well-known leader. It should be noted that, in order to avoid loss of properties, the rennet variety should not be heated as much as, therefore, only some manufacturers who have enough money to buy complex technology can afford heat treatment. In most cases, the melting effect is achieved through the use of salts, which melt the head by chemical means.

Varieties with mold, like rennet cheese, created by man, they appeared completely random, so it is not surprising that one another is not a hindrance.

If rennet is not mentioned in the composition of the cheese product, you should not immediately think that it was necessary to do it during the cooking process. The fact is that, as it should be in a chemical reaction, the interaction of two reagents both turn into something new. Consequently, the pure enzyme in the cheese is no longer present - it has broken up into quite familiar components, which we do not even notice, especially considering the fact that from a small sachet of substance a huge amount of cheese product is obtained. The rest of the composition of rennet cheese is no different from any other - Milk is the main ingredient, and various seasonings are commonly used as additives.

As for the energy value, then it can only be defined in common products, because, as already mentioned, this is not about a specific product, but about a whole group of products. However, on average, the caloric content of rennet varieties is estimated at 305 kcal, that is, such a product cannot be called a light snack.

Since rennet cheese is practically no different in composition from all other varieties, it is fair to assume that its benefits to the organism are similar. As a result of its regular use, we can expect a significant, well-marked improvement in the state of all body systems, if, of course, we are talking about a natural product. Possible restrictions on the use of such a product are very few - it can not be unless people with lactose intolerance, and smoked and salty varieties are not recommended also to those who have certain problems with the gastrointestinal tract.

Separately, it should be mentioned about vegetarians who are not prohibited by rennet cheese for medical reasons, which does not prevent them from massively abandoning the consumption of such food. Natural rennet is obtained from the stomach of calves, which must be killed for this, and although this ingredient is no longer present in the final product, it is quite obvious that such cheese will not work without the death of an animal.Today, there are many cheese sourdoughs of plant or fungal origin, because vegetarians, for whom cheeses in general are one of the most favorite foods, can afford to choose.

There are many ways to make rennet cheese - it all depends on what kind of product you want to get and what ingredients are on hand. However, it is worth starting with the most simple recipe anyway. As the most simple variety of rennet, choose a substance called pepsin, which is sold in most pharmacies and some large supermarkets.

The main raw material will be milk, in our conditions it is most reasonable to take a cow — it is generally available and has no unusual properties and peculiarities. It should be understood that for the maximum benefit of the obtained cheese, it is better to take whole milk, because only such raw materials retain all the vitamins and trace elements. Ideally, of course, you need to take village milk, although such an extreme can be fraught with risk, because without pasteurization, harmful microorganisms can be present in the liquid, in addition to healthy.

One pack of pepsin requires about 8 liters of milk, but the enzyme does not dissolve in it, but first in ordinary water. It should be remembered that this is a complex organic chemistry, because water must first be boiled so that there is no infection in it, and then cooled to a cool state so that the enzyme does not lose its properties.

When the powder is completely dissolved in water, it should be mixed with milk. The latter, by the way, is not suitable in any form - its temperature should be around 35-37 degrees, and this requirement should not be neglected. He who taught biology well in school knows that most of the active substances in the body lose their ability when the temperature deviates from the norm even by a few degrees.

Pepsin this statement also applies, because the desired effect will be achieved only if the temperature of the milk will be approximately equal to the body temperature of a healthy calf. It is important to knead the milk thoroughly for several minutes.so that the enzyme, whose share in the liquid is extremely small, could interact with the entire volume of the future cheese. If everything is done correctly, fermentation takes very little time - the milk will sour in just an hour.

In the body of the calf, the function of pepsin is to help separate the whole serum from proteins, and if we pursue the same goal, then we have to create conditions for the enzyme that are as natural as possible. For this, a container with sour milk is placed in a larger container filled with water of a temperature of 37-38 degrees, which must be maintained. After some time, it is desirable to increase the degree so that it reaches the mark of +40.

Then the cheese is almost ready - it remains only to remove the whey. For this purpose, the colander is lined with gauze in two or three layers, and then almost ready cheese is laid there to make it stack. When the bulk of the liquid subsides, you can intensify the process, if you suspend the head in the same cloth or even squeeze out the cheese, without turning the gauze. You can use the product immediately, although, as already mentioned, endurance (but in the right conditions) will only benefit it.

This recipe suggests the simplest preparation of homemade cheese, but if you did it the first time and you want to experiment further, you can try to implement more complex recipes. In this case, the sequence of actions will correspond to what is written in the recipe, only the enzyme should be used as a starter.

If among the original ingredients such a component is not listed, it should be understood that the duration of each stage of the manufacture of the cheese head is significantly reduced - this is the beauty of pepsin.

The shelf life of rennet cheeses is usually quite long. In the right conditions, they not only do not deteriorate, but also acquire new, even more expressive notes in taste and aroma. Under the correct conditions it is assumed low temperature ranging from 0 to 4 degrees Celsius, as well as the absence of drafts and any foreign odors. In the context of the last two requirements, the most appropriate is the preservation of cheese in a tight-fitting enamel or glass container wrapped in cellophane on the outside - in this sequence, and not vice versa.

How long to keep homemade cheese, see the video below.