I have recipe, its basic, but its 2 dried gizzards to 3 pints of fresh warm milk.. Take your clean dried salted gizzard membrenes(not the meat part, just the dried lining), pour hot water on it, let sit (they seem to flex between four to eight hours) and then heat milk, add and follow all other normal cheese making, says it give a wonderful soft curd compared to calf or lamb rennet. Read more from a part one of this journey
So here was my first attempt, I poured my very hot water on the dried salted gizzard skin (note, it does not smell that great when the hot water hits it)I let it sit for six hours before straining it for use. I used three pints of whole milk, I heated it, added my culture, and then the gizzard water rennet, I got alot of good size curds on the top of the milk much more quickly then I expected, now it was a waiting game, it said to wait two to three hours in most of the recipes I could find.
This made a much firmer cheese curd then I expected given what I had read, however it didn’t turn all the milk (I will make Riccotta next with what is leftover).
I did get a good amount of cheese, just not as much I felt I should have, I was able to make one soft white cheese ball for cooking use, and one herbed/spiced soft cheese log.
The basic soft white cheese it made was smooth with a nice silky texture, I would like to play around with cultures to see how it effects flavour, this would work wonderful in many different pasta dishes.
The cheese log blended wonderfully and will sit in the fridge for a while allowing the flavors to meld,.
So while I would like to do some tweeks, play with heat temps, figure out what cultures work best, overall this was for sure a success!
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