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Fresh Mozzarella with the rennet?

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Maybe I should ask the question this way:

What kind of home-made cheese can I do that is A) Quick and B) Does not require rennet or any enzymes.

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  1. If you don't have the time to do it properly, why don't you just go to your local cheese monger? I presume the aversion to rennet is that of choice to not consumer animal product?

    1. Close to 100% of cheeses require enzymes. Of those that don't, you can make a cottage cheese/paneer type thing, which is quick, easy and tasty:
      http://www.epicurious.com/recipes/foo...
      (you can sub whole milk for the heavy cream
      )you can also press it into a block to give it more density if you want.

      and you can make fresh cultured cheese, but that's not quick--you have to let it ferment a bit. if you want to try it, see pg. 291 of anne mendelson's book Milk. too long to paraphrase! but there are probably similar recipes online.

      ditto mascarpone--easy, no enzymes, but also takes time b/c it's cultured.
      http://www.bakingobsession.com/2009/0...

      if animal products are in fact the issue, you can buy vegetable rennet on line. if you're into making cheese, try using rennet! it's not hard--there are plenty of non-aged cheeses like feta or queso fresco that you can easily make with rennet.