Have you ever thought about making homemade cheese using pineapple instead of rennet? It might sound surprising, but fresh pineapple juice contains a natural enzyme called bromelain, which breaks down proteins and helps milk coagulate. In this step-by-step guide, I’ll show you how to make a delicious spreadable cheese without animal rennet!
Why Use Pineapple?
The idea of using pineapple as a coagulant comes from a simple kitchen experiment. If you add fresh pineapple to a chicken salad and leave it in the fridge, the enzymes in the fruit will break down the proteins, turning the dish into a soup. The same principle applies to cheesemaking!
⚠️ Important: Only use fresh pineapple juice. Store-bought juices and canned pineapple do not contain active bromelain and will not work.
Ingredients
To yield approximately 180-200g (6-7 oz) of cheese, you’ll need:
- Whole milk – 1.3 liters (5 ½ cups) 🥛
- Fresh pineapple juice – 100 ml (⅓ cup) 🍍
- Non-iodized sea salt – 1 teaspoon 🧂
Step-by-Step Process
1. Extract the Pineapple Juice
- Peel the pineapple and collect the core and peel (fibrous parts).
- Chop them into small pieces and squeeze out the juice. If you have a blender, strain the juice through a fine mesh sieve.
- Measure 100 ml (⅓ cup) of fresh pineapple juice.
2. Heat the Milk
- Pour the milk into a pot and heat it to 40°C (104°F).
- Once it reaches the temperature, add the fresh pineapple juice and stir well.
- Turn off the heat, cover the pot, and let it rest for 20-30 minutes.
3. Add Salt and Strain the Cheese
- After 30 minutes, the milk will have coagulated.
- Add 1 teaspoon of salt and mix gently.
- Strain the mixture using a cheesecloth or a fine mesh strainer.
- Let the whey drain completely.
⚠️ Don’t discard the whey! It’s packed with protein and can be used for smoothies or mixed with cocoa powder for a post-workout drink.
4. Let the Cheese Rest
- After 3 hours of draining, transfer the cheese into a bowl.
- Refrigerate for at least 12 hours to achieve a firmer texture.
- If you prefer drier cheese, let it drain overnight for a more solid consistency.
Tasting and Serving Suggestions
This homemade pineapple cheese has a creamy texture with a slight bitter-sweet aftertaste due to the fresh pineapple enzymes. It’s perfect for spreading on toasted bread, especially sourdough, for an authentic homemade experience!
Cheese Yield and Quality
From 1.3 liters (5 ½ cups) of milk and 100 ml (⅓ cup) of pineapple juice, you’ll get about 180-200g (6-7 oz) of cheese. The final yield depends on the milk quality—using raw milk instead of pasteurized will give you a higher yield.
Final Thoughts
Making cheese with pineapple is a fun and easy experiment that even kids will enjoy! If you try this recipe, leave a comment and let me know how it turned out.
📢 Don’t forget to subscribe, hit the like button, and check out my other videos! Now, I’m off to enjoy my fresh cheese with a homemade craft beer 🍻. Happy cheesemaking! 😊
