Homemade Cheddar-Style Cheese Using Liquid Animal Rennet
A beginner-friendly recipe for a mild cheddar-style cheese using fresh milk and liquid animal rennet for a smooth, firm texture. This general-inspired vegetarian (vegetarian) ready in about 540 minutes pairs gallon whole milk, liquid animal rennet, cheese salt (non-iodized) for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 110 calories and feeds 8, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 gallon whole milk
- 1/4 tsp liquid animal rennet
- 1 tbsp cheese salt (non-iodized)
- 1/4 tsp mesophilic starter culture
- 1/4 cup water (non-chlorinated)
Instructions
- Step 1: Heat 1 gallon of whole milk in a large stainless steel pot over low heat until it reaches 86°F, stirring occasionally to prevent scorching.
- Step 2: Sprinkle 1/4 tsp mesophilic starter culture over 1/4 cup of non-chlorinated water and let it rehydrate for 5 minutes.
- Step 3: Stir the rehydrated culture gently into the warmed milk and let it ripen for 45 minutes, maintaining 86°F.
- Step 4: Dilute 1/4 tsp liquid animal rennet in 1/4 cup cold, non-chlorinated water, then stir it gently into the milk using an up-and-down motion for 30 seconds.
- Step 5: Let the milk sit undisturbed for 45 minutes until it forms a firm curd that gives a clean break when cut with a knife.
- Step 6: Cut the curd into 1/2-inch cubes and gently stir for 15 minutes to release whey, keeping the temperature steady at 86°F.
- Step 7: Slowly heat the curds to 102°F over 30 minutes while stirring gently to firm them up.
- Step 8: Drain the whey using cheesecloth-lined colander and press the curds under 10 lbs of weight for 6 hours.
- Step 9: Remove the cheese from the press, salt evenly with 1 tbsp cheese salt, then age in a cool, humid environment at 55°F for 4-6 weeks for mild cheddar flavor.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Homemade Cheddar-Style Cheese Using Liquid Animal Rennet take to make?
Total time is about 540 minutes (60 min prep + 480 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Homemade Cheddar-Style Cheese Using Liquid Animal Rennet?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep gallon whole milk from drying out.
Can I substitute ingredients in Homemade Cheddar-Style Cheese Using Liquid Animal Rennet?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Homemade Cheddar-Style Cheese Using Liquid Animal Rennet for a different number of people?
The recipe is written for 8 servings. Multiply each ingredient by (your serving target / 8). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Homemade Cheddar-Style Cheese Using Liquid Animal Rennet vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
