Cheeses are different. Some of them mature for years, while others are deliberately struck with mold spores in order to get an exquisite delicacy at the end. But even at home it is quite possible to make real cheese, which will be no less tasty than purchased varieties.
It is necessary
-
- 7-8 liters of fresh milk
- large saucepan
- big pelvis
- thermometer
- colander
- large piece of cotton fabric
- pepsin
- cheese press
Instructions
Step 1
Pepsin is an enzyme designed to fold milk protein, and you can't do without it when making cheese. You can order pepsin on the website of cheese makers, it perfectly tolerates delivery by regular mail.
Step 2
Dilute pepsin according to the instructions that came with the bag with it. Usually 1/10 of the sachet is enough for a glass of cold water. Stir the pepsin until it is completely dissolved.
Step 3
Pour the milk into a saucepan, heat it to 35 ° C, remove from heat. Pour the dissolved pepsin into a saucepan, stir the contents of the pan thoroughly for 3 minutes.
Step 4
Leave the milk to stand and after about an hour it will begin to turn into a jelly-like mass. Take a long knife (it can be successfully replaced by a clean kebab skewer), cut the jelly first along, then across, so that, as a result, a mesh with cells from 3 to 5 cm forms on the surface.
Step 5
Transfer the pot to a basin or even a hot water bath. The water temperature will have to be maintained at 38-39 ° C for 3-4 hours. Stir the cheese mass every 20-30 minutes, preventing its individual pieces from sticking together.
Step 6
At some point, the cheese will begin to resemble rubber. As soon as this happens, drain the whey, put the cheese in a colander, tie it in a piece of cloth and put it under a press to remove any remaining liquid.
Step 7
After a few hours, the cheese will ripen and be ready to eat.
