It is not difficult to make homemade cheese, and although a lot of milk is spent on it, the result always pleases lovers. However, in order to cook hard cheese at home, you will have to get a press, otherwise you will not be able to remove the excess liquid.
Pick your recipe
You will need
-
- press;
- cheese mold;
- large clay pot;
- colander;
- long knife;
- 8 bricks;
- 2 large pieces of gauze;
- 2 cups of fresh milk (for sourdough);
- 4.5 liters of cow's milk;
- 4 tbsp butter;
- 3/4 tsp baking soda;
- 2/3 cup sour cream;
- 1/4 tsp salt.
Instruction manual
1
Make a starter: leave 2 cups of milk at room temperature for a day.
2
Add the starter to 4.5 liters of warm milk, cover the container with a lid and leave it in a warm place for 12 hours.
3
Place a container of curdled milk in a large container filled with warm water. Put them on a small fire, use a thermometer to monitor the heating of water: you should warm the water to 38 ° C in 30-40 minutes and maintain this temperature until the mass reaches a sufficient density.
4
Determine the moment when the mass can be cut with a knife, and cut the cottage cheese with a long knife into cubes 3 by 3 cm, directly in the pan, then mix them with a long spoon, being careful not to crush and prevent the cubes from sticking together. Check the pieces for tightness: gently squeeze with your fingers and quickly release. If a piece easily breaks into pieces, does not stick to your hands, then you can finish heating (usually heating lasts from 40 to 60 minutes).
5
Drain the whey through a colander, line with cheesecloth a cheese mold (any container with holes in the bottom), place the curd mass there. Tie the gauze ends on top, place the mold under the press. Put 4 bricks on the upper board of the press, then add one brick every ten minutes, allowing the whey to flow freely. In conclusion, leave the mass under a load of 8 bricks per hour.
6
Remove the mass from the mold, add the butter and baking soda, chop with a knife into small crumbs to mix well with butter and soda. Put in a clay pot, firmly pressing the mass to the bottom, leave in a warm place for 2.5 hours.
7
Add sour cream and salt to the mass, mix. Transfer to a heating mold (a smaller bowl with cheese in a larger one filled with warm water). Put on a slow fire, stir until the sour cream is completely combined with the mass. Then pour the mixture into a greased pot and place in the cold. Soak the cheese for 2-3 months.
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