Homemade Rennet Cheese

Ser z czarnuszką typu korycińskiego

We have delicious cheese in Poland. Not mentioning Twaróg, Oscypek cheese from Zakopane, we have also delicious cheese made by small family producers in Podlasie- Ser Koryciński. There are many additions in option, my favorite is with nigella seeds (czarnuszka), the second favorite is with walnuts. When in Poland I strongly recommend to try both of them! Here is how you can try to recreate the taste of Homemade Rennet Cheese at your home.

  • 4 and half liters (one gallon) milk (unpasteurized, straight from the cow, or pasteurized in low temperature)
  • 10 drops rennet (in liquid form)
  • 1 tablespoon salt
  • 2 tablespoons nigella seeds
  1. In a large pot, heat the milk to a temperature of 32°C. If you’re using pasteurized milk, add the calcium chloride to restore the mineral balance.
  2. Add the rennet to the milk, gently stirring to distribute it evenly. Cover the pot and let it sit for 30-40 minutes until the milk coagulates and forms curd.
  3. After the curd forms, gently cut it into cubes about 1-2 cm in size. Let the curd sit for about 5 minutes to allow the whey to separate.
  4. Heat the curd to a temperature of 38-40°C, stirring gently every few minutes. This process, helps further separate the whey from the curd.
  5. Once the curd reaches 38-40°C, drain the whey, keeping the curd in the pot.
  6. Add salt and nigella seeds to the curd and gently mix it to ensure even distribution.
  7. Transfer the curd to a cheese cloth or mold with holes for draining the whey. Press the curd to remove any remaining whey. Leave the cheese in the mold for a few hours to firm up.
  8. After removing from the mold, place the cheese in a brine solution (a solution of water and salt) for about 12-24 hours, depending on the size of the cheese.
  9. After brining, the cheese should be dried and allowed to mature for a few days or weeks, depending on your preferred taste and texture. You can also serve it straight away, as I do:)

Enjoy! Smacznego! Homemade Rennet Cheese can be served as an appetizer or on sandwiches.

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