Making Fresh Cheese in Your Kitchen Is So Easy You Will Want To Do It Every Day
Milk products are very different in milk, cheese should be one of the most common things we can find in every refrigerator. There are different types, and France and Italy are the countries with the highest production of cheese at the same time with greater diversity.
It is extremely healthy food that almost everyone wants that the Greeks called the “gift of the gods.” Cheese can be made from cow’s milk, goat’s milk, sheep’s milk, buffalo milk, and even camel milk. That is, cheese from any ruminants of mammals can be made.
How would you like to make your own homemade cheese? Your family will love it!
If you usually eat cottage cheese at home, nothing better than to elaborate your own ingredients and in the comfort of your home. This will allow you to enjoy fresh and without investing a lot of money in the elaboration, on the other hand will not take you more than a few minutes.
It may sound complicated to prepare homemade fresh cheese, but you will see that it is not difficult and you can prepare yourself to enjoy whenever you want. Even using the basic recipe then you can add all sorts of spices to make the flavor according to your tastes and those of your family.
The cheese is made by putting the milk and adding acids such as vinegar or lemon or bacteria that make milk sugars become lactic acid. This dry is an enzyme that is found especially in the stomach of the cattle, but also today it is produced artificially.
To make your own homemade cheese you will need:
– 1 liter pasteurized milk (bag, bottle or bag)
– Juice of freshly squeezed lemon
– 100 ml natural yoghurt
– Flavors for flavor (salt, pepper, pepper, etc.)
– 2 tablespoons of cream cream (cream)
First, it is important to keep in mind that the milk should not be in the box and should not be long (long life) because it can avoid the process of consolidation.
Put the milk on low heat in a steel container. When it starts boiling, remove from heat and leave the pot covered for 20 minutes.
Add the lemon juice, yogurt and cream and mix gently to avoid generating air 10 minutes.
Restore the preparation of the fire until the “milk” is cut, i.e. to form lumps of vasoci separated from the liquid whey.
This is the time to add salt, pepper and accessories that you have chosen.
Remove the serum as much as possible and pour the mixture into a fine tart or gauze to drain the serum.
When the whey has finished draining, you get a creamy paste, something compact that must knead slightly to give the shape of the cheese you want.
You can extend the spices on the desk and count the henna mass on the top to form an outer flavor cover.
Keep it in a plastic container with airtight sealed cheese and fridge.
You have prepared cheese!
Let sit, let cool, let the flavors come and enjoy it!