Homemade cheese is not difficult to make, and although a lot of milk is consumed, the result always pleases lovers. However, in order to cook hard cheese at home, you will have to get a press, otherwise you will not be able to remove the excess liquid.
It is necessary
-
- press;
- cheese mold;
- large clay pot;
- colander;
- long knife;
- 8 bricks;
- 2 large pieces of gauze;
- 2 cups fresh milk (for sourdough)
- 4.5 liters of cow's milk;
- 4 tablespoons butter;
- 3/4 tsp baking soda;
- 2/3 cup sour cream
- 1/4 tsp salt.
Instructions
Step 1
Make a starter: Leave 2 cups of milk at room temperature overnight.
Step 2
Add the starter culture to 4.5 liters of warm milk, cover the container with a lid and leave in a warm place for 12 hours.
Step 3
Place the curdled milk container in a large container filled with warm water. Put them on a small fire, use a thermometer to monitor the heating of the water: you should heat the water to 38 ° C for 30-40 minutes and maintain this temperature until the mass reaches a sufficient density.
Step 4
Determine the moment when the mass can be cut with a knife, and cut the curd with a long knife into cubes 3 by 3 cm, right in the saucepan, then stir them with a long spoon, trying not to wrinkle and prevent the cubes from sticking together. Check the pieces for tightness: squeeze gently with your fingers and quickly release. If the piece breaks easily into pieces, does not stick to your hands, then you can stop heating (usually heating lasts from 40 to 60 minutes).
Step 5
Drain the whey through a colander, line the cheese mold with gauze (any container with holes in the bottom), place the curd mass there. Tie the ends of the gauze on top, put the mold under the press. Place 4 bricks on top of the press board, then add one brick every ten minutes, allowing the whey to drain freely. Finally, leave the mass under the load of 8 bricks for an hour.
Step 6
Remove the mixture from the mold, add the butter and baking soda, and chop into fine crumbs with a knife to mix well with the butter and baking soda. Place in a clay pot, pressing the mass firmly to the bottom, leave in a warm place for 2, 5 hours.
Step 7
Add sour cream and salt to the mass, mix. Transfer to a warming dish (a smaller container of cheese in a larger one filled with warm water). Put on low heat, stir until the sour cream is completely combined with the mass. Then pour the mixture into a greased pot and refrigerate. Soak the cheese for 2-3 months.
