How to Make Cheechil Cheese

Cheese pigtail is a great snack that is liked by both adults and children. In Armenia, this cheese is called Chechil. Chechil is a brine. dietSuluguni's brother, however, has his own delicate taste.





Due to the fact that chechil is made from low-fat or low-fat milk, it has a fat content of 10%. Thus, it is one of the lowest calorie cheeses, it is perfect for those who adhere to various diets for weight loss.



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Cheese is a source of quality protein. It also contains calcium and phosphorus, which help strengthen bones. Today we will tell you how to make cheese at home.



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Cheese minted Ingredients

• 4 liters of homemade milk
• 8 l of water
• 1 tsp citric acid
• 1g rennet
• salt

Preparation

1. Heat the milk in a water bath to 38 degrees. It is advisable to constantly mix it.
   
   
2. Dilute citric acid with a small amount of milk, mix with the rest of the milk.
3. Dilute the enzyme with a small amount of milk, mix with the rest of the milk.
   
   
   
4. Stir the milk thoroughly with a wooden spatula.
5. Put the cheese pan in a warm place and leave it for an hour. You can wrap it in a blanket.
6. Once again heated the pan with cheese mass on a small heat, 5 minutes will be enough.
7. Cut the cheese into cubes and drain the water. Let me sit for 30 minutes. While the cheese is settled, heat the water in the other pan to 75 degrees.
   
   
   
8. Pour the heated water into a bowl and put the cheese there. Mix the cheese in a bowl with two wooden shoulder blades for no more than 15 minutes.
   
   
   
9. After that, put on rubber gloves and continue to stir the cheese with your hands periodically dipping it into the water. The water temperature should not fall below 75 degrees. If the water is cold, add hot water.
   
   
   
   
   
   
   
10. Gradually move from mixing to stretching cheese and forming threads. When the cheese threads get the desired shape, dip them in pre-prepared salt water at room temperature. A liter of this water will require 200 g of salt.
    
    
    
    
    
    
    
11. Leave the cheese in salt water for a day. After that, squeeze it and form it from the threads of the pigtail. Cheese can be consumed in this form, or you can smoke it in a home smoker.
    
    
    

Making cheese at home Well, it wasn't that complicated. The main thing, and this is very important, is to use only homemade milk. With the store, you're wasting your time.

The finished cheese is stored in the refrigerator for up to 60 days. Children love him for his unusual appearance. For adults, this is the perfect snack for beer, decoration of salads and sandwiches, the highlight of a cheese plate.