Homemade hard cheese recipe Bashny.Net

Making homemade cheese is an interesting process. With only a few liters of milk and a couple of grams of rennet enzyme at your disposal, you can get a quality hard cheese, without excess water, preservatives and a store markup!





Some people have a hobby: cooking. home-cheese. With each new batch, the quality of taste and texture increases, the cooking time changes, the hand is stuffed with cheese. What is it, if not a form of cooking? Try making cheese with us and you’ll see what a fun thing it is!

Making cheese Ingredients

• 0.4g rennet
• 12 liters of milk
• 3 tbsp salt
• 200g sour cream

Preparation

1. Take good, fresh milk and heat it to 35 degrees. Then add sour cream to it and stir for 1 minute.
   
   
   
2. Dilute the rennet enzyme in half a glass of cool boiled water. Use about a fifth of the bag. If it's more, it's okay. Pour the solution into the milk and mix again for a minute.
   
   
3. In an hour or two, the milk should clot. It looks like it'll turn into a thick foam.
   
   
   
4. With a knife, cut the dense mass into squares of 3 cm. Try to do it carefully. Do not touch future cheese for 20 minutes until the serum begins to separate.
   
   
   
5. Put the pot in hot water and mix the contents. Continue until the temperature rises to 40-42 degrees. This process is long, can last 30-50 minutes. During this time, you will see how the cheese grain decreases and compacts.
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6. This is what it looks like in an hour. The cheese will settle at the bottom of the container. If he creaks a little on his teeth, it means he's ready.
   
   
   
7. Pour the serum through the dummy. Sprinkle the cheese. Put it in a shape, like a large plastic bucket. Press the load on top and leave it for 2 hours.
   
   
   
8. Ready cheese washed dry, put on a clean dry cloth and send to the refrigerator to ripen, for 3 weeks at least. Every 2-3 days, turn it over and change the fabric to dry and clean. The cheese will turn yellow and overgrown with a crust, acquire sharpness, holes and correct texture. The mass at the output will be somewhere up to 1.5 kg.
   
   
   

Now you know how to cook. step-wise. But that's not all. If you add your favorite spices to it in the cooking process, it will only improve your taste! Basil, oregano, cumin, dill and thyme are well suited.





In addition, cooking cheese at home is a great reason to show your child how to prepare a delicious delicacy and at the same time teach him patience: after a few weeks of ripening will only increase children's curiosity. We hope you like our recipe and make more than one kilo of cheese, perhaps even with different fillings.