Cheese has long been considered a favorite delicacy of most people, but when buying cheese in a store, you cannot fully be sure how environmentally friendly its composition is and how well it is prepared. Especially these doubts concern cheap cheeses, which are made in violation of the recipe from dry mixes. You can save money and get an environmentally friendly natural product if you try to make cheese at home.
Instructions
Step 1
To make homemade cheese, you need fresh milk with the highest fat content. It is best to buy milk in the village, but if you do not have this opportunity, buy the fattest milk in the store and make sure that it is not sterilized. Milk must have a minimum shelf life. Also prepare a mold that is not too large in diameter - for a start, a mold with a diameter of 20 cm will suffice.
Step 2
Calculate the amount of ingredients depending on the amount of the output product. From four liters of milk, you get 500 g of cheese. In addition, for a liter of milk, you will need a teaspoon of salt, as well as rennet or acesedin-pepsin tablets.
Step 3
Pour milk into a container and heat on the stove to 32 degrees. Add sourdough (like sour milk) to the milk. Stir the milk, close the lid and leave in a warm place overnight.
Step 4
The next day, check the temperature of the milk - it should be 25 degrees. Add to milk? a teaspoon of abomasum. Stir the milk mixture and cover with a cloth for half an hour. After half an hour, the milk will curdle and thicken.
Step 5
The whey is separated from the mixture at this stage. Take a long knife and cut the thickened mass into pieces 3 cm wide vertically and then horizontally. Take a large wooden spoon and stir the cheese mixture.
Step 6
Transfer the prepared mass to a small saucepan and place it in a large saucepan of water. Heat the mass in a water bath, increasing the temperature by 2 degrees every five minutes. When the temperature reaches 38 degrees, hold it in this position for 30-40 minutes, stirring the mixture continuously, avoiding sticking.
Step 7
The cubes cut at the previous stage and heated should not stick together, and should easily break in the hand - this indicates that the mixture is ready.
Step 8
Filter the mass through a colander covered with cheesecloth to glass the whey, slightly loosening the mass with a fork. After that, salt the future cheese - put no more than 2 tablespoons of salt in it. Cool the mass to 30 degrees and transfer to the prepared form covered with cloth.
Step 9
Cover the cheese with the free ends of the fabric on top, and place a heavy press on the fabric. In the beginning, you need a 15 kg weight, and then the weight can be increased to 40 kg.
Step 10
When the whey is completely drained, remove the weight, wipe off the cheese and wrap it in a large piece of cloth. Place the wrapped cheese back into the mold and place the load on top again for 24 hours.
Step 11
After 24 hours, remove the cheese from the mold, wipe it off with a dry cloth and rinse in warm water. Place the cheese in a cool, dark wooden cabinet for 4-5 days. The surface of hard cheese can be protected with paraffin.
Step 12
Turn the cheese every day and clean and ventilate the cabinet every week. The cheese will be ready in six weeks.
