Cheese is really versatile, it can be added to salads, pasta, pizza, and the list is endless. Make your own homemade cheese that doesn’t contain the chemicals commonly added to store-bought products.
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homemade cheese recipe
What you will need:
- 3 liters of full milk;
- half a glass of vinegar;
- 1 tablespoon of salt.
Pour 3 liters of milk into a saucepan, heat and stir well until warm. Then turn off the heat and add half a glass of vinegar. Stir for exactly 25 seconds, otherwise the curd mass may break.
Cover the pan with a lid and leave the milk for 20 minutes or until the mass separates from the liquid. Strain with a colander cheese.
Add 1 tablespoon of salt to whey water and mix well. Heat the water, but do not let it boil. The water temperature should be around 80 degrees.
When the water is at the right temperature, turn off the heat. Put the cottage cheese there and stir it 5 times. Then gently squeeze out the cheese to get rid of excess water. You can also stretch it slightly. Repeat the mixing and dipping process 5 more times until the cheese is smooth.
Put cheese into a bowl and fill it with ice water. Leave for 2 minutes. Thus, the curd is completely “grabbed”. Then wrap up cheese in cling film and refrigerate for 2 hours.
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Now your cheese ready to use. You can use it within 1 week if kept refrigerated.