Oh man, buckaroo. I opened up Hive today to see what was going on, and what's going on is the single best thing I've found on here in months, maybe longer.
Is the process the same with cow's milk? I have access to plenty of raw cow's milk, and my clan -like yours- loves cheese the most of all foods. Actually, the raw milk co-op I've been running for like three years is still going strong. I just poured five gallons for my family and one other a few minutes ago.
Do you prefer vegetable rennet or animal rennet? Have you noticed a difference in them if you've used both? I think the veal and cheese markets go hand in hand with a good dairy operation. Eat the young bulls and make yummy cheese with the rennet, keep the young heifers to grow the operation and cycle out older cows. The regenerative effect of a well managed animal herd is inspiring.
As for being vegan besides cheese, that makes me thank God even more for cheese. Definitely one of the best foods, and to be able to make it at home is a real gift. Thanks for sharing this today!
Well this was a welcome comment @foxfireorchard! Thank you for taking a genuine interest. And for giving me such a huge compliment!
In answer: yes the process is exactly the same. The difference will be in the conversion rate. So while my 10 litres of goats milk makes a 700g Cotija your 10 litres of cow milk should covert to about 1.2kg cheese - depending on varying factors. Obviously the taste is different. The stage where you are stirring the curds may take longer. I prefer vegetable rennet. Many reasons. The difference is not in microbial versus animal but more the manufacturers. I pay more but get from a reputable importer who gets certified non GMO cultures and rennets from Italy. Same applies to the culture. You get mesophilic and thermophilic. Which is important if you are a master cheesemaker! For the rest get a mix or rather stick with mesophilic.
Have you ever made cheese before? I started about a decade ago making peasant cheese (my word). It is really easy and doesn't follow the strictest cheese making rules - but it works. Most of the time. If you get the milk still warm that is best. If not warm it slightly. Then either use lemon juice or apple cider vinegar. While stirring the milk slowly drizzle in your acidity of choice. We have a lemon tree and I like the citrus taste in cheese so that is my choice. It roughly works out (with goats milk) to one lemon per litre. How you will know if and when the job is done; the milk will suddenly curdle. STOP pouring ACV or lemon when that happens. Scoop out the curds and use immediately for a really soft peasant cheese. Or hang up in muslin cloth. I used to often toss in black pepper and sundried tomato or olives. Also fresh herbs. YUMMY!
Please let me know when you make the cheese.