How to make cheese
Dairy Products / / August 12, 2017
- Milk Kefir
- lemon juice
How to make cheese?This is much easier than it might seem at first glance, the uninitiated person.To make cheese from the milk at home, you will need a little time, patience and basic knowledge.
Consider the first and easiest way to prepare cottage cheese with high content of calcium for therapeutic tseley.Dlya it is necessary to take a liter of either a conventional low-fat milk of store, or buy a home on the market milk - it was originally much calcium.
Purchase at the pharmacy 10% calcium chloride solution and add 3 tbspin warmed milk.Stirring constantly, bring the milk to a boil.
Remove the pan from the heat and let it cool completely content.The cooled mass of strain through cheesecloth, folded in several layers.The resulting cheese is recommended to eat a variety of foods with no more than 100-150 grams per day, in order not to disrupt the normal metabolism of the body.
If you want to cook a classic cot
resulting mass cover and leave in a warm place for a day or two for souring.In order to get more cheese, yogurt ready to heat at low temperature in two steps to a temperature of 60 degrees.It is important not to give the serum to boil, otherwise the cheese will turn out very dry.Two different masses should get - a clear watery whey and quite dense clumps of white cheese.
When the mixture has cooled, the entire contents need to strain through cheesecloth, folded in several layers.After draining the primary fluid need gauze tie shaped bag and hung on any capacity for another 5-6 hours.The serum, which is typed into the container can be used for baking.
can cook cheese with citric acid or juice of ripe limona.Pokupaem milk (best to take home), and set it on fire.When boiling, throw a few grains of citric acid, and if we use a lemon, then pour half of the lemon juice, and immediately turn off the fire.Milk should curl up in a few seconds.
need to give content to cool completely and then drain by means of gauze folded into several layers.Gauze and tying in the form of a bag and leave for 5-6 hours to get rid of the serum.The resulting cheese is very tasty, but it is not recommended for use in baking, as it is very watery and soft.
When you need to cook cottage cheese for baby food, it is best to do it on yogurt.For this.Take, as in the previous recipe, homemade milk and, stirring constantly, bring it to a boil.Add the yogurt, the weight of which should be 2-3 times less than the amount of milk.
Continuing continuously stirring all the resulting mass at a very low heat for 10-15 minutes.Milk should be phased out with the little white lumps that will gradually thicken.The thus obtained curd must filter through the pre-boiled gauze folded in several layers.Also, it can be whipped together with slices of sweet fruit.
12 Aug, 2017
12 Aug, 2017