Cheese is a tasty and healthy product, especially if it is homemade. People have been involved in cheese making since time immemorial. There are many types: hard, brine, melted, soft, moldy. Many varieties can be made at home, it is not as difficult as it seems at first glance.
Adyghe cheese at home
To prepare rustic Adyghe cheese you will need:
- 1 liter of milk, it is better, of course, if it is homemade, but you can also take "live" store;
- 50 g butter;
- 2 kg of cottage cheese;
- 1 egg;
- a little soda;
- a pinch of salt.
The curd should be tough and dry. Cheese is cooked in a saucepan with a thick bottom.
Pour the cottage cheese with milk so that it covers it and cook, stirring occasionally, until the cottage cheese melts and the whey flakes off. Strain the hot cheese mass through cheesecloth, put butter, egg, salt, soda in it and mix everything thoroughly. Grease the pan with oil, spread the mass there, put it in a water bath and cook for 5-7 minutes. The mass is spread in cheesecloth and a press is placed on it for 12 hours.
Homemade pickled cheese
Soft and pickled cheeses such as feta cheese, suluguni, feta are prepared using Meito renin cheese starter, which can be ordered in the online store. For 100 liters of goat or cow milk, 1 g of dry powder is required. It is diluted in 250 g of water, the solution is poured into warm (35 ° C) milk, 25 ml of solution is taken for 10 liters of the product, and it is allowed to brew for 20 minutes.
During this time, the milk will curdle, turn into a thick mass. It is cut into small pieces with a knife, heated to 45 ° C and kept for 2-2.5 hours, stirring every 15 minutes. The readiness of the curd is checked for taste, it must be "rubber". The colander is covered with gauze folded in two layers, the cheese mass is spread there and squeezed well. Dissolve the salt in the water and keep the cheese head in the brine. Before serving, it is removed from the brine and washed.
