We make rennet ice cream all the time. If you haven't tried it, it's spectacular. We are making yogurt tonight and I am thinking of adding a few drops of rennet to get a stiffer texture. Has anyone here tried this?
Can't sy that I have but I have never heard of renet icecream either. Could you please explain this process?
This recipe has actually been around for decades. If any of you use Junket (a tablet form of rennet), the recipe is in the box. The basic idea is that the Junket/Rennet partially curdles the milk, making a custard base without the eggs or much cooking. Unlike liquid rennet, you can usually find Junket in the pudding section at most grocery stores. I haven't tried it, but liquid animal rennet would probably leave a little bitterness. Junket does not.
This makes about 2 Quarts
1 Cup Sugar 3 Cups Whole Milk 2 Cups Heavy Whipping Cream 4 tsp. Vanilla Flavoring 3 Junket Tablets (disolved in 2 tbsp cold water)
Combine all of the ingredients except for the Junket in a saucepan.
Heat to 110 F while stirring constantly.
Want "French" Vanilla? Just add a few drops of Annato (yellow cheese coloring). Doesn't change the flavor, but it looks fabulous.
Remove from heat
Stir in the disolved Junket.
Let sit UNDISTURBED for 10 minutes. (This is the magic part. Just like making cheese) ;)
Check for a "clean break". NO, NO. Just kidding.
You now have a thick yogurt-like custard.
Chill and make ice cream like you normally would.
We stick ours (covered) in the freezer until it just starts to harden just a bit. That way it freezes quicker in the ice cream maker.
Of course you can add chocolate, fruit or lots of other things to taste.
You can actually just stick this in your freezer without using an ice cream maker. Still great, but it's not as creamy.
This is the creamiest ice cream I have ever tasted. Be careful. It's addictive. ::)
Thanks Sailor!
Would you believe I actually have a few boxes of Junket ice cream in the cupboard? I grabbed some when I found there website a few years back and never got around to making it. Strawberry and Vanilla I think. I haven't tried it yet though. I used junket exclusively for years to make cheese. It's a locally made product and may be the reason it was used so much here. Mama used it for everything from custard to headcheese (eck) if I remember right. Great stuff and cheap too.
I have made yogurt with rennet. I used 1/2 drop per gallon. While the yogurt set well it lacked body and left a pool of whey when scooped.
I like to use a combination of Knox unflavored gelatin and cassava (tapioca) flour for think rich creamy yogurt.
Christy
I tried the rennet a couple of nights ago. Have to agree. While it setup nicely, it does tend to seperate from the whey. I just drained the whey off, and had a nice thick yogurt. I am going to try the tapioca starch next time.
I have added knox to low fat milk for yogurt and it worked well. Never tried rennet though.
I have tried to use the liquid rennet 4 times now and it is not setting.. I'm following the custard recipe in the box and its not working do you have any tips??? I am using goat milk but spoke with a rep from the company and said to use more rennet.. this didn't work either.. HELP Please!!!!!
Any advise would be greatly appreciated!!!
Hi shadow, sorry I don't quite understand, you are making custard or a custard style yogurt using rennet? Also, what type of rennet are you using and at what dosage rate and how is your goats milk, is it raw? Also what is your process/recipe and do you add a starter culture?
I am trying to make a basic vanilla rennet custard (directions from the package) on the liquid vegetable rennet. I am using store bought goats milk. I spoke to the reps at the company that makes the rennet and they said to heat the milk a few degrees warmer and add more drops.. still didn't work. The recipe from the package is as follows:
2 cups whole milk
1 1/2 Tbsp fructose (they said white sugar would work-which is what I used)
1 tsp natural vanilla (liquid)
5-8 drops of liquid vgt. rennet
1 Tbsp cold water
Set out 4-5 desert dishes. Combine milk, fructose and vanilla. Heat to LUKEWARM (about 118 degrees F) Dilute 5-8 drops Rennet in 1 Tbsp cold water add to warm milk and stir for A FEW SECONDS ONLY. Pour at once while still liquid into individual dessert dishes. Let stand undisturbed about 15 min. Place in refrigerator to chill..
After talking to the company... and doing as they said and making sure the changes I made weren't an issue. It still didn't work.. wondering what I'm doing wrong.. will NOT set no matter how many drops I use.. Very frustrating.. I also found out the Lactaid milk will NOT work no matter what (son is lactose intolerant and daughter has issues with cows milk..) Just trying to find something that I can make for my kids... they love yogurt but haven't found a starter that isn't soy or dairy based..
You are using yogurt and custard both within your posts, so we don't know what it is you are actually trying to make. However, store bought goats milk is almost always ultrapasteurized and will NOT set with rennet.
Sailor Con Queso
Thank you for your reply.. I am trying to make custard to give my kids in place of yogurt in the mornings... And yes the goat milk I am using is ultra pasteurized... Glad to know this is the problem so that I can work on another solution. Thank you for the info.. It helps to know it is not something I did wrong but the milk that was the issue.