Summary of Rennet or Pepsin Process
The following is an outline of the process with rennet or pepsin on the basis of 30 pounds or 31⁄2 gallons of milk, which will yield about 51⁄4 pounds of cheese:
Obtain clean, fresh milk.
When a starter is not used, after adding rennet or pepsin, warm the milk to 75° F. and hold it at about that temperature until curdled.
If starter is to be used, add 1 to 5 per cent, or about 1 pint of starter to 30 pounds of milk, and set away at 75° F. to curdle.
If it is desired to pasteurize, heat to 145° F., hold at that temperature for 30 minutes, and cool to 75° F. If pasteurization is practiced, a starter must be used and should be added as described.
Add rennet, junket tablets, or pepsin just before setting the milk away to curdle at 75° F., carefully stirring to insure a thorough distribution.
Add rennet at the rate of one-third cubic centimeter, or about 8 drops, diluted 40 times in cold water (half a cup of cold water is satisfactory) for each 30 pounds or 31⁄2 gallons of milk.
Or, dissolve one junket tablet in a pint of cold water and use one-third of the mixture.
Or, dissolve powdered pepsin (one-half size of pea) in one-quarter pint of cold water and use the entire mixture.
Time for curdling when starter is used, 12 to 15 hours (usually overnight).
When starter is not used the time for curdling will be about 30 hours.
Pour upon cotton sheeting and drain for 20 or 30 minutes.
Tie the ends of the cloth together and press with weight (20 or 25 pounds) until the curd has attained the desired consistency.
Salt at the rate of 21⁄2 ounces to 10 pounds of curd. If desired, add sweet or sour cream at the rate of one-half pint of cream to each 10 pounds of curd, or one-quarter pint of cream to the product from 30 pounds of milk.