How to make cheese from cow's milk at home?
Appetizers, Salads / / August 12, 2017
- milk (4-5 liters)
many housewives interested to know how to make cheese from cow's milk in the home to treat theirnative is not only delicious, but also incredibly useful for the human body dish.The main thing to be prepared for the fact that the preparation of this dish - it is a very important moment, because this dish calls for a real special approach.Probably everyone has heard about how cheese is useful, because in the cooking process it preserves the maximum amount of nutrients and vitamins.This type of cheese contains calcium high, and has a positive effect on the digestive process.Yet not long ago, the house was made cheese exclusively from sheep's milk, but today it can be done from goat and cow's milk.
This article will be given a recipe of cheese from cow's milk.There is an interesting legend of making this type of cheese.In the distant past, a little-known Arab merchant and traveler, before going on a long journey, filled fresh milk in your win
Feta cheese is just perfect for the preparation of a completely different salads, making them taste more rich, interesting and rich.It is also recommended to add cheese to pizza, moreover, in its pure form, this cheese is incredibly delicious and very healthy snacks, which is just perfect for a treat invited guests.So, how to make cheese from cow's milk at home, and any additional products needed?The process of making this cheese is very similar to other cheese recipes that you can easily make yourself at home.It is important to take into account one very important rule - should be used only fresh cow's milk.only cow's milk or goat supplement it can be taken if desired, it all depends on personal preference.
First of all you need to do filtering cow's milk.To clean this section taken gauze, which is folded in advance three or four layers, after which the milk is passed therethrough.After this, the milk is poured into a pan, put on the stove and left for a while, until it boils.At this point, it is important to ensure that the milk does not run away.milk temperature should be about 80 degrees, then it should be as fast as possible to cool to 30 degrees.To cool the milk can be used cold water - the pan is taken larger diameter, which is put saucepan with the milk in a large saucepan poured cold water.This water should be changed regularly to a new and stir the milk so that it can uniformly cool.
Once the milk acquires the desired consistency, it will be necessary to add a special starter.This is a very important condition, because it helps to ferment at home to cook an incredibly tasty cheese, with leaven and should be used only high-quality.Of course, you can quite easily in a drugstore to buy a simple pepsin, but the ideal option would be to make your own leaven lamb stomach.In this case, taken beforehand dried lamb's stomach, which is cut into thin strips.You will need to take some pieces of shredded stomach and filled with water, and after one day starter is completely ready and can be used for the preparation of homemade cheese with a natural leaven.
If leaven add correctly, within the next 30 minutes, the milk should curdle.Once get a piece of cheese mass, it is necessary to shift into a sieve and leave for a while to glass all excess liquid, then cut into 4-D approximately equal parts.Now the cheese is wrapped in a prepared gauze and placed under the press, left for about five minutes.Press weight must be twice higher than in the curd mass.After about five minutes, the procedure is repeated again and the mass is placed under the press, on the left at the same time.For the third time under the pressure of cottage cheese has left for one hour, can be a little longer.The fourth step should be a piece of cheese to form several parts, trim sides.
remaining parts are cut into several pieces and then placed in the center of the cheese, which is again wrapped gauze and again put under the press.Leave it must be in this position for as long as is not completely stand out all the whey - will need about two to three hours.If you know this recipe, you see the question, how to make your own cheese at home.The main thing is to adhere to all of the above recommendations in the article.At the end of cheese liberally rubbed with salt, because it has a sweet taste.The resulting solution must be strong enough, so it another day will float pieces of cheese, after which the cheese is shifted in dry dishes.For long-term storage of cheese sprinkled with salt and left in a cold place.
12 Aug, 2017
12 Aug, 2017