How to make homemade cheese. Prepare hard cheese for yourself

For some reason to take take that the preparation of cheese at home is a difficult and troublesome task. Actually, make a hard cheese just enough.

2015-11-29 23:21:55 29

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is"Mate" or hard cheese is impossible

It is about the milk-clotting enzyme of plant origin "Meito", produced in Japan. This enzyme composition of amino acids is completely identical to that of calf rennet, but does not contain animal and chemical components, as is produced by a fermentation and drying plant edible fungus. This pepsin can be prepared from virtually any known hard cheeses. The enzyme is packaged in thermo - and moisture-proof packages in an amount of 1 g. This mushroom cheese starter can easily be bought or ordered via the Internet delivery by courier or by mail.

Prepare the Foundation

To prepare the basics need 10 liters of fresh homemade and high quality milk, the latter is especially important, because to boil it we will not. Heated the milk to a temperature of From 35-360, add 150 g sour cream and mix thoroughly. From 1 g of an enzyme Mate measure out 1/10 of a part, although, frankly, to be safe, always take in greater amount, about 1/8 part of the package. How to measure 1/8 part from such a miniscule amount of powder? Elementary. On a clean surface of glass, plastic or even paper pour the contents of the package. Further formed from a flat strip of the same width. Divide it in half, one half set aside, the second half still split in half, it's already a quarter of the package. Even dividing it into 2 parts, we get exactly 1/8 of the original amount. So, 1/8 of the contents of the sachet diluted in 100 g of cold boiled water and, after stirring thoroughly, pour the liquid enzyme into lactic basis, again stirring well. After an hour or so milk mixture will curdle, thicken and will turn into something like jelly – curd. To check its readiness dipped a clean finger, if the finger remained pure – weight ready, but if it left a white milky trace – leave it for a few minutes.

Work with cheese filling

Using a long thin knife or grill skewer done in vertical cuts along and poperek at a distance of about 3 cm from each other. The next task will be more complicated, you need to perform the same cuts, the same distance, but in the horizontal plane. In the ideal case is supposed to be cubes with an edge length of 3 cm, but in reality turn a few blocks of irregular shape, resembling cubes, but it is not critical. After 20 minutes, as soon begin to stand out the whey, put a bowl with cheese mixture in a water bath and bring the temperature of the contents of the bowl up to 400 C. Regularly mix up the cheese next, at the same time coming across him slitting the big pieces into smaller ones. Curd will be a few minutes to toast, to tighten, to shrink in size and settle to the bottom of the bowl or pan. After an hour draw from the bottom of a small amount of cheese and try it on taste. Ready for further processing the product should squeak on your teeth. Drop the cheese from the pan into a colander and wait until you drain the whey. Add 2 tablespoons of salt and mix thoroughly.

Compression

Put the cheese into the mould — plastic bucket with holes drilled in the bottom and lower portions of the side walls, top cover with a saucer or plate of suitable diameter and top to put the goods. The harder the load, the lower the moisture content of the finished product, and the denser will be the cheese, the longer it will be stored. After 10-12 hours to get pressed a piece of cheese from the mold, gently wipe dry, put it on a plate lined with a clean piece of cotton cloth or on a wooden cutting Board and place in the refrigerator to ripen.

Wait for the ripening

For 2-3 weeks regularly, every 3 days, turn over the cheese, if needed, changing the cloth on dry. After this time the cheese will swell and rounded, covered with crust, and turn yellow, and the carbonic acid formed by lactic acid bacteria creates inside the eyes, without which cheese is not cheese. Cut a thin slice of homemade cheese, closing her eyes, enjoying his incredibly clean natural taste and... quickly go to the kitchen to cook a new cheese starter. Bon appétit!


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