How to cook a homemade cheese

Ingredients

Basis of cheese - it milk: cow, goat or sheep. For milk, you can add cheese, sour cream, yogurt, butter. It is best to use the farm products with a high fat content: UHT milk is not will roll, but from skimmed just turn out not very tasty cheese.

Excipients - is certain bacteria and the enzymes, which accelerate the process of separating milk into curd and whey. They can be bought in a store or order online.

Performs the same operation lemon juice, vinegar or citric acid solution.

Bacteria and other microorganisms also affect the taste and texture of cheese. But it can be prepared without special sourdough - in the initial stage it is better to do so.

In addition to the main and auxiliary, you can add additional ingredients: nuts, herbs, mushrooms, vegetables or ham. You can also use spices such as turmeric, which give the cheese yellow.

Technology

Training

Cook the cheese in a clean container and on a clean work surface. If touching something extraneous, necessarily wash your hands it is clean and fresh towels.

If you do not follow these rules, in the cheese can get harmful bacteria and it will deteriorate.

In addition, the cheese is easy to absorb odors, so before cooking do not use perfumed means. Prepare parallel other dishes too, is not: the cheese does not absorb food odors.

Cooking process

Cheese is obtained by separating milk into the curd mass and whey. To do this, the milk is poured into a non-stick pan and bring to a boil. Usually at this stage add other dairy products and auxiliaries. The milk is then further heated until the curd is separated from the whey.

The separated curd mass is filtered through a clean gauze and mesh.

After that, the future cheese, still wrapped in a cloth, press down or suspended load, to finally rid him of serum. In this position, the cheese ripens usually from several hours to days.

Under pressure are more solid cheese. It is believed that the heavier will be the load and the longer the mass will lie beneath it, the denser and richer will be cheese. Optimum use of the cargo of 10 kg.

Store homemade cheese in the refrigerator for about a week.

recipes

Quick homemade cheese

Ingredients

• 1 liter of milk;
• 2 tablespoons apple cider vinegar;
• 2 tablespoons butter;
• 1 teaspoon dry green;
• 1 teaspoon salt.

preparation

Bring the milk to a boil and add the remaining ingredients. When the mixture comes to a boil again, remove it from the heat, strain through cheesecloth and squeeze. Put the mass under load. When the cheese has cooled, you can cut it into pieces and serve.

homemade mascarpone

Ingredients

• 1 L double cream;
• 3 tablespoons lemon juice.

preparation

Put the cream over medium heat and, stirring, heat, but do not bring to a boil. Once on the surface of the bubbles start to appear, remove the pan from the heat and, continuing to stir, enter the lemon juice.

Return the pot on the stove, turn down the heat to low and simmer for about 10 minutes. When the mixture become a thick cream, fold it in the laid gauze sieve.

Leave the mass for about an hour or hang all night. When all stechot whey, cheese can be tasted.

Home cheese

Ingredients

• 1 liter of milk;
• 2 tablespoons of salt;
• 3 eggs;
• 200 g of cream.

preparation

Bring to boiling milk. Not diminishing the fire, add salt, beaten eggs and sour cream. Boil the mixture, stirring about 5 minutes. When the serum starts to separate, fold the mixture in a colander, the laid gauze. Hang cheese 3 hours, and then place it under the press for a few more hours.

Date of cottage cheese

Ingredients

• 3 liters of milk;
• 2 kg of cheese;
• 100 g butter;
• 1 egg;
• ½ teaspoon of baking soda;
• salt - to taste.

preparation

Heat the milk, but do not bring to a boil. Add cheese and stir. After that, reduce heat to low and simmer the mixture, stirring constantly. When the curd separated, fold it in a colander, the laid gauze or cotton towel.

Melt butter in a pan, put it in the resulting cheese, add egg, baking soda and salt. Cook the mixture, stirring constantly. When it starts to get a creamy consistency and yellowing, remove it from the heat. Transfer the cheese into a mold, press down the load and store in refrigerator for several hours or days.

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The resulting cheese can be served as an independent snack, used for sandwiches, salads and other meals. Separate the serum can also be put into circulation, for example, to make her hodgepodge or pancakes.