Homemade cheese from cow's milk
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Cheese is one of the most delicious cheeses, which you can easily make at home.
Ingredients for Homemade cheese from cow's milk
Video of cooking Homemade cheese from cow's milk
Step by step instruction of cooking Homemade cheese from cow's milk
The milk is heated to a temperature of 35 degrees. In a separate bowl dilute calcium chloride in 50 ml of water and rennet in 50 ml of water (see how to use the enzymes on the packaging!). Pour the solutions in turn into the warmed milk. Mix well. Cover with a lid and leave for 40-70 minutes until a dense clot.
Clot check for a fracture. The line of fracture should be clean, not cheesy. The edges of the clot needs to exude serum. In this case, cut the clot into cubes of side 2 cm. Then mix the mass with a slotted spoon for 10 minutes until grain size of 10 mm. Leaving the ground 5 minutes so that the grains settled, and then remove excess serum. Grain harvested with a slotted spoon and put in shape.
Leave the cheese in the form of sopressata for 4-5 hours or overnight. During this time, cheese can turn. Despite the fact that cheese is impressoins, it is also possible to have additional pressure, placing on top of the cargo. After pressing, the cheese is sent for salting. Can be rubbed with dry salt in proportion of 2% by weight of cheese or placed in saline with a concentration of 10%. If you plan to store the cheese in a long time, make the solution more concentrated - 18 - 22%.