About tasty and healthy food or How to make cheese at home

Homemade cheese (hard) or cottage cheese (soft cheese) has a storefront, i.e. Factory, a number of advantages and benefits. Doing it, you are guaranteed to use only natural, environmentally friendly products, especially if there is a cow or goats. You can vary the fat content of the product, experiment with its taste, ultimately achieving the option that suits you most.

Types of cheeses

Before talking about how to make cheese at home, determine the product itself. First, as already noted, it can be soft, spongy. Such a product we call cottage cheese or curd mass. Secondly, cheese can be hard, with little holes. It is important to understand those who want to know how to make cheese at home. But the theoretical part is not finished. Depending on the type of raw materials, the product may be from cow's milk, goat 's milk, sheep's or mixed type. For cottage cheese, the best option is cow. For hard - the rest. Although from the cow cheese "with holes" are good. But mixed for this, they are more suitable.

Cheese and curd mass

And now specifically about how to make cheese at home from cow's milk. It should well sour - either to a density, or to the formation of pieces and the separation of serum. If desired, the tops (cream, sour cream) can be removed, and then the cottage cheese fat content will be low. Or leave - the cottage cheese will turn out fat, tasty, nutritious.

A jar of milk (from 3 liters and more - how many you have) is gently poured into a pan and put on fire. Pay attention to the temperature. Milk in no case should not boil - the cheese then turns hard, rough, like rubber. If you want a salty taste - salt, add seasonings and spices. Sweetish - add a little sugar, vanilla. Let the temperature in the saucepan reach about 35 degrees. And also check this: put the finger in the brew. If tolerable, let him warm himself. Hot - everything, we remove from the fire. Milk has already boiled in the curd mass. In a colander or a sieve, a piece of gauze is spread in several layers, fastened over any container (if you want to collect the serum) and the contents of the pan are poured slowly. Then the edges of the gauze are twisted, straining the cottage cheese and giving it a round shape. Post this nodule with the product can be hung to drain excess liquid, or put under a press. Here's how to make cheese at home - through an hour you can enjoy a wonderful dish of your own making, eat it with homemade sour cream. A whey will go to baking or cooking okroshki.

Hard cheese

Now the turn of the "Dutch" homemade. How to make cheese at home, so that it looks like a shop by the consistency? To do this, in addition to milk, you need "traction" - a gastric enzyme or abomasum of a young lamb or goat (you store it yourself, buy it from the hands of a marketer or a shop). Also on sale rennet substitutes are widely presented. Consider options for how to make goat cheese at home. However, this applies to any milk. In 100 grams of cold boiled water you need to dissolve a piece of enzyme or a tenth of the package with a substitute. Then we take fresh whole milk (about 7,5-8 liters), put on gas, warm up to + 35-40 degrees. We infuse the dissolved enzyme. Two to three minutes the product should be thoroughly mixed. After 40 minutes or an hour, milk thickens, it starts to look like jelly. You can leave it that way, but you can cut it into cubes of arbitrary size. Add the desired spices to the milk before thickening.

And here it is possible to cook a very popular sort of cheese - a home-made cheese. Milk is suitable for any you have, only fresh. The volume is two and a half liters. Enzyme - a quarter of a teaspoon. Spices - if desired (can be without them). The enzyme must be dissolved in a small amount of water, warm the milk to + 45-50. Pour the enzyme, stir. Let it stays for about 20 minutes. Then about half an hour whip whip the resulting mass. Or a mixer, just do not put a lot of turns. Gradually, the mass thickens, hardens. It is necessary to throw it in a colander, to form a ball or "head", leave for 20 minutes. The product that you got is called "voorda". It is used for dumplings, pies, cheesecakes, etc. And to turn it into a brynza we make brine from the following calculation: 2-3 tablespoons salt is taken per liter of water. Place cheese there for a day so that it is completely covered.

Try, experiment, and let you do it!