Cheese at home for two to three hours

Home-made cheese from the store for the better differs, as a rule, at the price (by 20-40% lower), often the best taste, as well as certainty about the products from which it was prepared. To prepare it, you need to buy a special starter, which can be pepsin, renin or chymosin. It can be ordered online and received by mail.

In order to make soft cheese at home, for 1.1-1.2 kg of cheese it will take about 7-8 liters of milk, 1/10 sachets of leaven, enamel saucepan, colander, thermometer for liquids (oil, water), gauze.

The leaven dissolves in cold boiled water. Milk is heated to a temperature of + 32-35 degrees and the leaven is poured into it, the mixture is thoroughly mixed and left until the milk turns into jelly (somewhere in 40 minutes). Then use a long knife to cut it evenly.

To make cheese at home, a container of milk is transferred to the sink, where it is placed in another container with a water temperature of about 37 degrees. Then, by adding hot water from the tap, the water temperature in the lower tank is brought to 38-39 degrees and maintained at this level. Now the mixture should be stirred every half hour. Somewhere in two hours the cheese component will thicken to an elastic state. The resulting whey is drained, and the mass is laid out in a colander. Soft cheese should be salted and kept in a suspended state for complete removal of whey. The product is stored in the refrigerator and is consumed for several days.

Hard cheese at home is obtained from soft cheese. For this, the cheese mass is cooled, crushed into small pieces and salted to taste. Next, you need to take a container from under mayonnaise and do a few holes in the bottom. The container is completely covered with a clean cotton cloth and soft cheese is laid out in it. From above put a saucer or lid, on which the cargo is placed. After 6 hours, the fabric under the cheese changes, and the weight of the load increases. After a day, the cheese is taken and placed on a wooden board in the refrigerator for ripening and hole formation for 1-2 weeks.

The resulting cheeses are very tasty fresh, but cheese in breading is a particularly delicious dish. To do this, take 0.2 kg of cheese, mustard, 2 eggs, breadcrumbs and wheat flour of 0.1 kg, finely chopped parsley, pepper. Cheese is cut into small pieces, rubbed with mustard and parsley, twice crumbled in the following order: flour-cracked egg, then fried in vegetable oil.

For those who like to spread cheese on a bun, we inform that fused cheese at home can also be cooked, and very quickly. To do this, you need to take low-fat or low-fat cottage cheese (to crumble into grains). In an aluminum saucepan a small amount of butter is heated, cottage cheese is added there and on a small fire it is heated up to melting.

The mixture must be constantly and intensively stirred until the granules dissolve completely. Cream cheese is obtained in the form of a yellowish mass, which can both sweeten and salt, add to it finely chopped ham or greens. The resulting product is likely to outperform store analogs, and cost much less.