Cheese at home in two to three hours

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

Homemade cheese differs from store-bought cheese, as a rule, in price (20-40% lower), often in better taste, as well as certainty about the products from which it was prepared. To prepare it, you need to purchase a special starter, which can be pepsin, renin or chymosin. It can be ordered online and received by mail.

In order to make soft cheese at home, for 1, 1-1, 2 kg of cheese you will need about 7-8 liters of milk, 1/10 sachet of sourdough, an enamel pan, a colander, a thermometer for liquids (oils, water), gauze.

Sourdough dissolves in cold boiled water. The milk is heated to a temperature of + 32-35 degrees and the starter is poured into it, the mixture is thoroughly mixed and left until the milk turns into jelly (about 40 minutes later). Then, using a long knife, cut it evenly.

To make cheese at home, a container of milk is transferred to the sink, where it is placed in another container withwater temperature is about 37 degrees. Then, by adding hot water from the tap, the temperature of the water in the lower tank is brought to 38-39 degrees and maintained at that level. Now the mixture should be stirred every half an hour. After about two hours, the cheese component will thicken to an elastic state. The resulting whey is drained, and the mass is laid out in a colander. Soft cheese should be s alted and held in limbo to completely remove whey. The product is stored in the refrigerator and should be consumed within a few days.

Hard cheese at home is made from soft cheese. To do this, the cheese mass is cooled, crushed into small pieces and s alted to taste. Next, you need to take a container from under the mayonnaise and make several holes in the bottom. The container is completely covered with a clean cotton cloth and soft cheese is laid out in it. A saucer or lid is placed on top, on which the load is placed. After 6 hours, the fabric under the cheese changes, and the weight of the load increases. A day later, the cheese is taken out and placed on a wooden board in the refrigerator to ripen and form holes for 1-2 weeks.

The resulting cheeses are delicious fresh, but breaded cheese is a particularly gourmet dish. To do this, you need to take 0.2 kg of cheese, mustard, 2 eggs, breadcrumbs and 0.1 kg wheat flour, finely chopped parsley, pepper. The cheese is cut into sticks, rubbed with mustard and parsley, rolled twice in the following sequence: flour-crackers-egg, then fried in vegetable oil.

For those who like to spread cheese on a bun, we inform you that melted cheese at home can also be prepared, and very quickly. To do this, you need to take fat-free or low-fat cottage cheese (to crumble into grains). A small amount of butter is heated in an aluminum saucepan, cottage cheese is added there and heated over low heat until melted.

The mixture must be constantly and intensively stirred until the grains are completely dissolved. Processed cheese is obtained in the form of a yellowish mass, which can be both sweetened and s alted, finely chopped ham or greens can be added to it. The resulting product will most likely be superior to store-bought counterparts, and cost much less.