April 21, 2021

Wrecked Pixel

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How to make homemade cheese

5 min read

Homemade cheese is significantly different from purchased. First, it contains only natural ingredients, and second, you can regulate the salinity, the presence and amount of spices and seasonings, density and other characteristics, which will make the product delicious for you. Third, you can save a lot by making homemade cheese.

Some people think that making cheese at home will take many hours, but that is not the case. In addition, contrary to popular belief, there are a huge number of types of cheese that can be made at home, and they are all worth spending time on.

Try to cook one of the cheeses at home according to the recipes below and you no longer want to buy cheeses in the store. If you like it, you can always find additional recipes on culinary or specialized websites. To make cream cheese at home, you will need 0, 5 kg of cottage cheese, a couple of tablespoons of butter, half a glass of milk, 0, 5 tablespoons of baking soda. Also, during the cooking process, it will be necessary to add salt, spices and various types of herbs (dill, basil, etc.) to your taste.

Squeeze the curd cheese well with baking soda (you can use a blender for that), pour in the milk and continue to mix. Transfer the almost uniform mass to an aluminum pan or cook on a steam bath. Put on low heat, stirring constantly.

After a few minutes, you will notice that the mixture melts in places. At this point, add oil, salt, spices and finely chopped herbs. Do not leave the pan for a minute – continue to stir vigorously so that nothing falls to the bottom.

After the curd is completely melted (the grains should not remain), and the cheese becomes viscous, remove the mass from the heat and pour into molds. Then cover the forms and send to a cool place. The mass will thicken immediately. After a few hours, melted cheese can be eaten.

Homemade mozzarella

 

To get mozzarella cheese, you need to take a few liters of homemade milk, the same amount of water, two tablespoons of salt and lemon juice, a quarter of a teaspoon of pepsin (a special rennet).

The last component can be bought in pharmacies, in some markets or bought online. But do not rush to water them in large quantities, because usually one gram of pepsin is enough to absorb up to 100 liters of milk. Its overdose has no negative consequences, but it is not worth keeping it for too long, so buy reasonable amounts of pepsin.

First, dilute the pepsin in the prepared water. After that, heat the milk to 70 degrees (it is better to use a culinary thermometer, not to be mistaken), add rennet diluted with water and freshly squeezed lemon juice. Mix everything well.

After a few moments, you may notice a separation of the serum. Combine it and squeeze the remaining mass well. This can be done with gauze – throw the mass into a pot on which “gauze is put” – the whey will drain (we will need it later), and the cheese will remain in the gauze. In addition, the cheese curd in gauze is conveniently squeezed from the excess whey.

After that, heat the water in the pot, after boiling, generously add salt and place. Soak the cheese in hot water for a few seconds – at the same time it becomes very soft, wrinkles and shrinks. We do this several times until our mass becomes homogeneous, after which we give it the desired shape and wrap it tightly in a coated film. To preserve the cheese well, put it in a mold, fill it with our serum and put it in the fridge. And then we take it out, cut it into small pieces and enjoy our own mozzarella.

Goat Cheese

Many people know about the usefulness of products made from goat’s milk – they contain an increased content of vitamins A, B1 and B2, which are necessary for the body, and some trace elements – calcium and phosphorus. In addition, a child’s or weakened organism digests such products more easily and is much less likely to cause allergic reactions.

Some people regularly buy and drink goat’s milk, but it cannot be stored in the refrigerator for a long time, so it folds after a few days. Therefore, to ensure that the goat’s milk product is always at hand, you can also make goat’s cheese. It is very tender and tasty, not to mention how healthy it is.

To make goat cheese at home, you need two liters of sour goat’s milk, as well as half a liter of fresh, 3 eggs, about 100 grams of butter, half a teaspoon of soda and salt (to taste). If you do not have sour milk, then you can add a tablespoon of sour cream in fresh and leave it to stand in a warm place – then it will quickly become sour.

We take a bowl with sour milk and separate its whey from the thick mass – for that, we carefully pour the liquid out of the can, without making sudden movements, so as not to mix the contents. Now we pour the thick residue into a clean and thick bag, suspend it and give it for another 5-6 hours, so that the serum is combined. After that, heat the mass over a low heat and put it in a friend or cheese, so that the serum dries for another day. So we get cheese from goat’s milk.

Add the cooked cheese to fresh milk, mix well and place on the stove. Cook over low heat until the serum forms again, return to the gauze and drain.

Melt all the butter in a massive pot (cast iron is perfect) and add cottage cheese, egg yolks, soda and salt (about half a teaspoon). Cool the mass well and cook on low heat for a quarter of an hour. Remember to mix constantly.

When the cheese is homogeneous, thick and viscous, set it aside. Prepare the prepared container with glued film and turn over the contents of the pan. As soon as the cheese cools – put it in the fridge. If you want the cheese to be stored longer, do not remove it.

Some tips for beginners when making cheese: When making homemade cheeses, be sure to use clean dishes (you can grease it with boiling water and let it dry), as well as gauze and bags (wash and iron them inside and out).

It is better to take home-made products: firstly, you will be sure of their quality, and secondly, they are fatter, which will make the cheese soft.

Store the finished product wrapped in a film or in a closed container in the refrigerator, otherwise a tasteless hard crust will form – the cheese will cool.

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