Preparation of cheese at home
Many people think that to buy cheese is much easier than make your own. When buying, we often do not think about what he’s done, how many preservatives, what will be the taste. In fact, hard cheese, cooked at home, is the most natural product. Cooking process is simple and time is not much. If your family ever try the homemade cheese, it is unlikely to succeed is something different.
Whether to make cheese with your own hands?
If you have suddenly such a question, I can advise only one answer – of course, worth it. It’s not even the price is expensive or cheap is you will. It’s all about the quality of this product and its interesting taste. Since cheese is homemade, you can do everything according to your taste. You will be sure that the product is genuine, without additives and without fear can be given to children.
The advantages of homemade cheese
Typically, 100 grams of product are approximately 250-350 calories. But this is not always the calorie content of cheese depends on the fat products you will use (milk, cheese). If you calories to anything you can master the technology of production of diet cheese, which is a minimum. However, his cooking is simple, and it is not worse than a good fatty cheese.
So, in order to obtain a circle of cheese you will need:
- milk – 1 liter
- cottage cheese, dry 1 kg.
- 2 eggs
- 1 tsp. soda
- 100 grams of butter
- salt to taste
Now directly trade.
Capacity is best covered with clingfilm, then it is easier you could get cheese.
Spice can be an unusual cheese. This lubricates the rocker and the cutting Board with vegetable oil, and cheese until elastic roll out (making a rectangle). After sprinkle a lot of crushed garlic and chopped dill. Turn the roll carefully and wrap in cling film.
After a day of hard cheese own cooking you can eat.
How to cook a cheese press?
To make homemade cheese with precision like the store you will also need:
- 1 kg low-fat cottage cheese;
- 600-700 ml of milk;
- 3 eggs;
- 0,5 teaspoon of salt;
- 0.5 tsp. of baking soda;
- 100 grams butter (creamy).
Features a selection of products for cooking hard cheese
To make your own at home for a cheese, we must first pay attention to the composition of the cheese. It must be completely fat-free and even dry. It is not advisable to use cheese from the store. It is not suitable for cooking cheese. Homemade, organic cheese (even low fat) will be more tasty cheese. It is recommended to use homemade milk. Eggs can be bought or use homemade. As for oil, you pay attention to it do not contain any additives and that it was not spread.
The process of making cheese under pressure
The cooking process is similar to the previous one. First we rubbing cottage cheese (remove all lumps). In an aluminum saucepan, pour the milk and send it on a weak fire. When it starts to boil add the whole mass of curd. Stirring, bring everything to a boil and allow to writing a rolling boil for 1-2 minutes.
Then put the colander into an enamel pan and covered it with 2 layers of gauze, through which strain the curd-milk mass. For greater effect, you can gauze a little poprinimat hands to the glass the whole serum. Then the curd is put in a cast iron cauldron or any other container with thick walls, add salt, eggs, butter, baking soda and hand mix until smooth. Sent on a low heat and constantly stir, so that the mixture began to separate from the sides of the cauldron. At this stage we can assume that your cheese is almost ready.
Next is to give a lot of cheese of some form. This requires a special container (if there are none, then you can put the curd in any convenient enamel ware, for example, a mug). Capacity carpeted dry cotton cloth, put there a lot of cottage cheese and put on top of the saucer and wooden club, but it needs to match the diameter of the tank. At this stage, the mass of curd is sent to the press, where it is 5 hours.
In the home can make a homemade press. To do this, at the bottom of the bucket or pan to put a container with a mass of curd. The plunger is put a bowl or any other sublime capacity, and it put a small bucket or pan with water, which will serve as pressure. To this press was located exactly in the center will need to roll towels and put them between the tanks.
After the time we drain the whey from the pan or bucket capacity and wipe dry. Replaceable cotton fabric on weight of the curd and collect again the familiar design. The only thing that changes is the weight of the press. It needs to grow. Exactly what will be the mass depends on the hardness of cheese. The heavier load will remove more humidity from the product, that is will increase the safety of homemade cheese.
In such condition, our product is supposed to be the day. Thus, we get excellent cheese made at home. Is a stage of maturation. This hard cheese is placed on wooden plank or on a plate covered with a cotton cloth. Leave it in a cool place for approximately 1-2 weeks. From time to time you will need to flip the cheese. This will be the final step in the preparation of solid minerals of cheese in a normal home. The result should be approximately 600-700 grams of the finished product.
By the way, if you want to prepare cheese with a yellow tinge, you will need to mass, add a little saffron. Cheese is ready to eat! Bon appetit!