Hard cheese recipe. Video
Shop shelves are full of all kinds of packages of factory cheeses from inexpensive to luxury brands. However, none of them compare in taste and aroma to a homemade counterpart, created with love and with fresh ingredients. Treat yourself and your family with a delicious breakfast with hard cheese made from cottage cheese or tender milk mozzarella.
Delicious hard cheese at home
Ingredients: – 1 kg of crumbly cottage cheese; – 1 liter of 2,5–3,2% milk (can be pasteurized); – 2 chicken eggs; – 100 g of butter; – 1,5 tsp. fine salt; – 1 tsp. without a slide of baking soda.
Take a medium-sized saucepan, put cottage cheese in it, cover with milk and put on low heat. Stirring constantly, bring the mass to almost a boil. As soon as bubbles begin to appear on its surface, remove the dishes from the stove and put its contents in a colander-sieve. Strain the hot curd mixture, crushing it down a little with a spoon to help the whey drain out. Return it back to the pot and reheat it at the lowest temperature, adding butter.
Whisk the chicken eggs, baking soda and salt in a bowl. Season this mass, if desired, with pepper, ground paprika or chopped herbs, pour into the curd and stir everything well.
In the first minutes of cooking, the cheese paste will become airy and increase dramatically in size due to the reaction of soda with lactic acid
Boil the cheese until a thick, viscous consistency, stirring it continuously with a spoon or spatula, so that it does not burn. It will soon begin to melt and become uniform. Typically, this process takes about 10 minutes. Transfer the hot piece of cheese to a deep plate, bowl or plastic container to shape the mass into the desired geometric shape and put it in the refrigerator.
A simple mozzarella recipe at home
Ingredients: – 2 liters of fat milk without heat treatment; – 1,5 liters of water; – 1/4 tsp. pepsin; – 2 tbsp. l. fresh lemon juice; – 2 tbsp. l. salt.
Pepsin is a rennet used by cheese makers to clot milk. A large portion of the finished product requires only a few grams of powder
Dissolve pepsin in 100 ml of water. Pour milk into a large saucepan and heat to 70 degrees over low heat without letting it boil. Then add lemon juice, pepsin, mix everything and set aside immediately. Squeeze the cheese with your hands, placing it in several layers of gauze. Dip it in hot water with salt dissolved in it for 3 minutes, then knead it like a dough until plastic, if necessary, dipping it again in the liquid for a couple of minutes.
Make a sausage out of the white cheese mass, cut it into pieces and roll into balls in the palms of your hands. Enjoy the mozzarella right away, or keep it in the brine in the refrigerator for no more than 4 days. But as Italians say, mozzarella should be eaten within 12 hours of being cooked.