So in honor of my Boston Celtics currently routing the Mavs, i'm making cheese! This attempt is my first with any type of rennet so i chose to try the inferior, but readily available at the market, vegetable rennet to make cottage-style cheese. I figure why not try this amateur version on a lazy sunday and with the last of my Blue Hill milk coming up to just under 90 degrees on the stove, the game was afoot. I added the prescribed mix of buttermilk and diluted rennet and the curd is weird. The milk has not broken like with a ricotta or paneer, but its coagulating into a solid block. Well i am going to put up some photos, but this is a twice cooked cheese that takes about a full day, consider this to be continued...
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