To make cheese at home
Cheese - a product of delicious and useful, especially if it is home-made. Cheese making people do from time immemorial. There are many types: solid, brine, cream, soft, moldy. Many varieties can be made at home, it's not as difficult as it seems at first glance.Adygei cheese at home
For the preparation of the rural Adygei cheese will need:
- 1 liter of milk, it is better, of course, if it is a home, but you can take and "live" store;
- 50 g butter;
- 2 kg of cheese;
- 1 egg;
- a little soda;
- a pinch of salt.
Curd should be tough and dry. Cook the cheese in a pan with a thick bottom.
Curd milk is poured so that it covered him, and cook, stirring, until cheese melts and otschelknetsya serum. The hot cheese mass is filtered through gauze, put it in butter, egg, salt, baking soda, and all are thoroughly mixed. The pot is oiled, spread to the mass, put in a water bath and boil for 5-7 minutes. The mass spread in cheesecloth and put it on the press 12 hours.Homemade pickled cheese
Soft and pickled cheeses, such as feta cheese, suluguni, feta is prepared using cheese starter renin Meito, it can be ordered from the online store. 100 liters of cow's milk or goat's required 1 g of dry powder. His diluted in 250 g of water, the solution was poured in warm (35 ° C) milk product in 10 liters of solution take 25 ml, and allowed to infuse for 20 minutes.
Milk during this time will be curtailed, it will turn into a dense mass. It was cut into small pieces with a knife heated to 45 ° C and kept 2-2.5 hours, stirring every 15 minutes. Ready curd tested for flavor, it must be a "rubber". Colander veiled with gauze, folded in two layers, to spread the curd and well drained. Dissolve the salt in water and keep the head cheese in brine. Before serving, it is removed from the brine and washed.