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Cheese: how to make cheese at home? Video
Cheese is a soft salty cheese made from goat, cow or sheep milk. It is incredibly useful for the body, because it contains many trace elements, minerals, B vitamins, vitamins A and E. And this cheese is also a valuable source of protein. Cheese has been an important product of the Bulgarian, Romanian and Moldovan cuisine for a long time. It can be used as a snack or as an ingredient to create a variety of dishes.
Homemade feta cheese: recipe
A simple recipe for homemade feta cheese
Ingredients: – 1 liter of milk; – 250 g sour cream; – 1,5 tbsp. tablespoons of salt; – 3 eggs.
Homemade fat milk is best suited for making feta cheese, but you can also make this cheese from pasteurized
Bring milk to a boil, reduce heat. Mix sour cream and homemade eggs until smooth and add to boiling milk. Season with salt and simmer for 5 minutes over very low heat, stirring constantly. When the milk curdles and begins to resemble cottage cheese, discard it in a colander lined with a double layer of gauze and leave for a couple of hours. During this time, the whey will drain completely and the milk mixture will cool slightly. Then tie the cheesecloth with a tight knot so that it fits snugly around the curd mixture, put the product in the cheesecloth on a plate, cover with a cutting board, on which place a pot of water. Soak the cheese overnight and then refrigerate.
In hot weather, it is better to keep the feta cheese under pressure in the refrigerator, otherwise it may turn sour
Cooking feta cheese with vinegar
Ingredients: – 2 liters of milk; – 3 tbsp. tablespoons of vinegar; – salt; – water.
Bring the milk to a boil, add vinegar, reduce heat and cook until curdled. While doing this, stir it constantly. Place a colander in a saucepan, cover it with gauze and strain the resulting curd mixture through it. Leave until all the serum is drained. After that, tie the cheesecloth and put the curd mass under oppression for 4 hours.
After the allotted time, prepare the brine. To do this, dilute the remaining whey with boiled water. Season with salt and stir. Taste it – the solution should be moderately salty. Dip cheesecloth with curd mass into it and leave for a day, turning it over from time to time. After the allotted time, drain the brine, and put the feta cheese in the refrigerator, removing the gauze.
Making cheese with sourdough
Ingredients: – 2 liters of goat or cow milk; – 10 drops of pepsin-based starter culture; – 2 tbsp. spoons of unsweetened yogurt; – salt; – water.
Heat milk to 35 ° С, put yogurt in it and stir. Then add the required amount of starter culture and stir again well. Pour into a glass jar, wrap it with a towel and leave in a warm place for 1 hour. After the allotted time, stir the mixture and let it stand for another half hour. Put a colander in a clean saucepan, cover it with a thick layer of cheesecloth and drain the resulting curd mass. Leave for 20 minutes to glass the serum. Then tie the cheesecloth and put the product under oppression overnight. Prepare a solution by mixing the remaining whey and boiled water. Add salt there to taste, stir and put cheese in the solution. After 18 hours, the cheese will be ready.