Making cheese is not difficult at all, as long as we know how, of course. The most important thing you need to have to make good homemade white cheese is to have good homemade milk.
Most people think that making homemade white cheese is too difficult and time consuming, but this is not the case. You can make white cheese at home with less milk. Here's what you'll need:
Necessary products: 2 liters of milk (not boiled), 10 drops of cheese yeast, sea salt, cheesecloth and a rolling pin;
Making homemade white cheese
In the past, our grandmothers made white cheese from milk that had just been milked and was still warm. Nowadays, this can only be done if you have animals, which can provide you with milk. In most cases, we buy milk from a producer that is already chilled.
The milk should be warmed, until it reaches body temperature. If you do not have a thermometer, you will need to use your finger. The temperature of the milk should be between 36-37°C.
The milk shouldn't burn you. You should feel a very light warmth. After the milk is removed from the stove, add the ten drops of cheese yeast and mix well.
The lid of the pot is placed on it and then the pot is covered with a towel. It is then left to stand at 90°C;
After this time has passed, the pot is opened. The milk should look similar to jelly. Use a knife to cut it. The knife should pass from end to end at a distance of 3-4 cm. Then cut crosswise again. Small cubes should be obtained. It should be left for 20 minutes again.
During these 20 minutes, the whey of the white cheese is separated. The cheesecloth is moistened with water and then squeezed. You need to put it in a pot the same size as it. Its edges should be out of the pot. Then the cottage cheese is put in the cheesecloth.
Place the rolling pin over the pot and tie the opposite ends. The cheesecloth is lifted and as with the rolling pin, it is left to drain for 2 hours. You can then use some weight to press the white cheese to shape it nicely.
It is then placed in a box, which has holes for 24 hours. After being left long enough, the weight is removed, the cheesecloth is also removed and the homemade white cheese is sprinkled everywhere with sea salt.
The white cheese is kept with the salt for 5-6 hours.
And since you have already made an enviable amount of homemade white cheese, you will need ideas for some recipes. Here are our suggestions for:
