About tasty and he althy food or How to make cheese at home

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Homemade cheese (hard) or cottage cheese (soft cheese) has before the store, i.e. factory, a number of advantages and benefits. When making it, you are guaranteed to use only natural, environmentally friendly products, especially if you have your own cow or goats. You can vary the fat content of the product, experiment with its taste, ultimately achieving exactly the option that suits you best.

Cheese varieties

Before we talk about how to make cheese at home, let's decide on the product itself. Firstly, as already noted, it can be soft, spongy. We call such a product cottage cheese or curd mass. Secondly, the cheese can be hard, with holes in the eyes. This is important to learn for those who want to know how to make cheese at home. Butthe theoretical part is not finished. Depending on the type of raw material, the product can be made from cow's milk, goat's, sheep's or mixed type. For cottage cheese, the best option is cow's. For hard - the rest. Although cow's cheeses "with holes" are not bad. But mixed ones are still more suitable for this.

Cheese curd mass

And now specifically about how to make cheese at home from cow's milk. It should sour well - either until thick, or until pieces form and whey separates. If you wish, you can remove the tops (cream, sour cream), and then the fat content of the cottage cheese will be low. Or leave it - the curd will turn out fatty, tasty, nutritious.

A can of milk (from 3 liters or more - how much you have) carefully pour into a saucepan and put on fire. Watch the temperature carefully. In no case should milk boil - then the cheese will turn out to be hard, rough, like rubber. If you want a s alty aftertaste, add s alt, seasonings and spices. Sweetish - add a little sugar, vanilla. Let the temperature in the pan reach about 35 degrees. And also check this: stick your finger into the brew. If tolerable - let it warm up. Hot - everything, remove from the fire. The milk has already boiled into the curd mass. A piece of gauze is spread in several layers on a colander or sieve, fastened over a container (if you want to collect whey) and the contents of the pan are slowly poured there. Then the edges of the gauze are twisted, straining the curd and giving it a round shape.form. After this, the bundle with the product can be hung up to drain excess liquid, or put under a press. Here's how to make cheese at home - in an hour you can enjoy a wonderful dish of your own making, eat it with homemade sour cream. And the whey will be used for baking or cooking okroshka.

Hard cheese

Now it's the turn of the "Dutch" homemade. How to make cheese at home so that it resembles a store-bought one in texture? For this, in addition to milk, you need “draughts” - gastric enzyme or abomasum of a young lamb or goat (you prepare it yourself, buy it from your hands in the market or in a store). Also on sale are widely represented rennet substitutes. Consider options for how to make goat cheese at home. However, this applies to any milk. In 100 grams of cold boiled water, you need to dissolve a piece of the enzyme or a tenth of the package with a substitute. Then we take fresh whole milk (about 7.5-8 liters), put it on gas, heat it up to + 35-40 degrees. Pour in the dissolved enzyme. The resulting product should be thoroughly mixed for two to three minutes. After 40 minutes or an hour, the milk thickens, it begins to resemble jelly. You can leave it as it is, or you can cut it into cubes of any size. Add the desired spices to the milk until it thickens.

And this is how you can cook a very popular variety of cheese - homemade cheese. Any milk you have is fine, just fresh. Volume - two and a halfliters. Enzyme - a quarter of a teaspoon. Spices - optional (can be without them). The enzyme must be dissolved in a small amount of water, milk should be heated to + 45-50. Pour in the enzyme, stir. Let it brew for about 20 minutes. Then beat the resulting mass with a whisk for about half an hour. Or with a mixer, just do not put a lot of speed. Gradually, the mass thickens, hardens. You need to throw it in a colander, form it into a ball or “head”, leave it for 20 minutes. The product that you have turned out is called "vurda". It is used for dumplings, pies, cheesecakes, etc. And to turn it into cheese, we prepare brine from the following calculation: 2-3 tablespoons of s alt are taken per liter of water. Place the cheese there for a day so that it is completely covered.

Try, experiment, and let everything work out for you!