How to Make Cheese Using Cabbage Juice

 

🧀 How to Make Cheese Using Cabbage Juice (Plant-Based Rennet)

Cabbage, especially green or purple cabbage, contains natural enzymes that can curdle milk, just like animal rennet or lemon juice. Here's how to do it:

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🌿 Step 1: Make Cabbage Juice (Natural Coagulant)

You need:

• 1/2 head of cabbage (green or purple)

• 2 cups of water

Instructions:

1. Chop the cabbage roughly.

2. Blend with 2 cups of warm water until smooth.

3. Strain through a fine sieve or cheesecloth to collect the greenish/purple juice.

4. This is your natural vegetable rennet.

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🧀 Step 2: Use It to Make Cheese

Ingredients:

• 1 liter of whole milk (cow, goat, or plant-based if preferred*)

• 1/2 cup cabbage juice

• Salt (optional)

Instructions:

1. Heat the milk: In a pot, heat the milk to about 40–45°C (104–113°F). Don't let it boil.

2. Add cabbage juice: Stir in the cabbage juice slowly while gently mixing.

3. Wait: Let it sit undisturbed for 30–60 minutes. You’ll see the milk curdle into curds and whey.

4. Strain: Pour the mixture into a cheesecloth or fine mesh strainer. Let the whey drain for 1–2 hours.

5. Press (optional): For firmer cheese, press under a weight for a few more hours.

6. Salt: Sprinkle with salt if desired.

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✅ Notes:

• Purple cabbage juice might turn your cheese a light pink or lilac!

• This method gives you a fresh, soft cheese, similar to paneer or queso fresco.

• You can flavor it with herbs, garlic, or pepper.