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Why do I need pepsin for cheese: simple recipes for home cooking

In the production of hard and soft dairy products, pepsin for cheese is used. This substance can accelerate the fermentation of milk in several ways. It is taken from animals, made by chemical means. Happens of a phytogenesis, it is accessible in free sale.

Kinds of additives

Before the appearance of the chemical variant, the enzyme for cheese was used as a dried piece of stomach of domestic animals, more often a calf. The natural product is obtained in this way. However, by making one recipe, several people get very different tastes of the product. It is possible to prepare a pleasant dairy product with an artificial variant of the additive.

By origin, a natural enzyme is extracted, taken from the entrails of domestic animals. There is a plant of nature, which has a low cost for its simple production. A homemade dairy product can be prepared with several kinds of additives. Pepsin for cheese is produced in the following forms:

  • Option of selling the substance in pharmacies.
  • Atsidin - a drug for the treatment of gastritis, dyspepsia.
  • Part of the stomach of domestic animals: calf, lamb, chicken.
  • The chemical product is chymosin.
  • Production of additives from plants.

Additives for cheese differ in cost, duration of dissolution and small flavor differences. For the first home experiments, the most affordable option, bought from pharmacists, will do. Without an enzyme, a real solid product does not work, at best it will be possible to cook a brynza.

Medicinal variant of the additive

To find an enzyme for cheese, you will have to bypass more than one pharmacy, most types are dispensed by prescription. In comparison with other types of pepsin in the form of the drug has an official confirmation of safety. These include:

  • "Atsidin-pepsin" is available in the form of tablets, before use in the dish will have to be crushed. There are analogues: Acipepsol, Betacid, Pepsamin. The active substance is hydrochloric acid. It is this that forms specific micro-clusters when added to milk.
  • Pepsinum is available in powder form, it is much easier to dilute in milk. The composition includes powdered sugar, the mixture itself has a yellowish tinge.

Artificial additives are often used in industries, there is no official confirmation of the harmlessness of the product. But in order to save money and time for its production, the concentration in finished products exceeds the limit. If the drug could not be found on the market, use other options sold in grocery stores.

Natural remedy

This pepsin for cheese has a short shelf life, but there is no doubt about its origin. It is important, when adding to dairy products do not exceed the dose specified in the recipe. Excess of the amount of enzyme gives the product an unpleasant bitter taste.

When buying, check the expiration dates and pay attention to the storage conditions. The natural product immediately spoils in the hot season during transportation.

Pepsin for cheese is also produced by foreign producers from Japan. It can be ordered by mail, the manufacturer - Meito Sangyo. The additive refers to plant origin and has a decent shelf life. A successful dish is obtained on one condition: the powder should be added to hot milk.

Recipe number 1 for cooking at home

To prepare the product, we used:

  • Form for giving a classic round shape with a volume of more than 10 liters.
  • Press of any improvised materials.
  • Milk in the amount of ten liters: goat, cow. For a real taste, we found a homemade one. From the volume taken, one kilogram of product was received.
  • Pepsin for cheese natural.

The enzyme dissolves in water in a ratio of 1:10. To add to the milk use 100 grams of additives, poured into hot milk, stirring for more than 3 minutes. The resulting mixture will become curdled and begin to solidify after half an hour.

At that moment, the large cheese is cut into small pieces with a long knife. Further, for 2 hours stand the mixture on a small fire, stirring. The heating temperature should not be more than 40 degrees. As the mixture squeaks on the teeth, turning into a jelly, drain the liquid.

The resulting product is placed in a gauze fabric and allowed to drain the remaining liquid. Home-made cheese with pepsin is kept in limbo until maturation. A solid shape is obtained by placing it under a press. Shelf life - no more than 7 days in a cold place.

Recipe # 2

Option of cooking the product without using fire, you get cheese with pepsin. The recipe is similar: the heated milk is mixed with the additive at a temperature of no more than 40 degrees. The resulting mixture is left covered for 7 hours.

After the formation of the jelly-like species and the solidification of the cheese mass, the liquid is drained off. It is not a waste preparation, great for adding to pancakes. The remaining form is placed in the gauze tissue. It is recommended to cut into pieces before drying. For solidification place it under the press. After it is necessary to re-dry in a cold place for about 5 days. So that it does not dry up, wrap it in paper.

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