Cheese made from milk

Step-by-step preparation

Cooking time: 2 hr 30 mins

1. STEP 1

   

   How to make cheese at home from milk? Prepare all the necessary ingredients. Choose fresh and natural milk. The fattier the milk, the more cheese you will end up with. My milk is 4.5% fat. If possible, it is better to take farm pasteurized milk.

2. STEP 2

   

   Pour the milk into a saucepan and place over medium heat. Bring the milk to a boil. There is no need to cover the pan with a lid. But periodically monitoring so that the milk does not run away is a must.

3. STEP 3

   

   Take a colander and cover with two layers of good, thick gauze. If the gauze has a lower quality weave and is looser, then use three or even four layers.

4. STEP 4

   

   As soon as the milk boils, pour vinegar into the pan and stir. If you have vinegar essence, then you need to dilute it in advance (according to the instructions on the bottle) to a nine percent state, so as not to miss the moment when the milk boils.

5. STEP 5

   

   Add salt to the pan. Its amount depends on the type of salt and individual taste preferences. If you add a heaping teaspoon of coarse salt (not extra), the cheese will be a little salty. That is, you can safely increase the amount of salt.

6. STEP 6

   

   The milk must be stirred periodically while the process of formation of curdled flakes continues.

7. STEP 7

   

   During further heating, the whey will separate from the curdled mass. This process is called fermentation.

8. STEP 8

   

   Cook the milk for a few more minutes until the whey is clearly visible. It has a yellowish tint.

9. STEP 9

   

   Pour the resulting mass into a pre-prepared colander lined with gauze and let the whey drain. Leave the future homemade cheese with vinegar in this form for fifteen minutes. The whey can be saved if desired.

10. STEP 10

    

    Carefully fold the edges of the cheesecloth and form a lump of cheese.

11. STEP 11

    

    The resulting cow's milk cheese must be left in the refrigerator for two hours under pressure. I have a heavy pumpkin as a burden. After this time, the cheese is ready to serve.

Comments on the recipe

Anna

22.08.2023

4.8

I took goat's milk. It has absolutely no taste, so it is not much different from cow's milk. The cheese turns out soft, juicy, and salty. Keeps its shape well. After it was ready, it was soaked in a salty solution for several hours. The end result is a semi-fresh center with salty edges. Thank you very much for the recipe!

AnnaZh

22.08.2023

4.9

Thank you for the homemade cheese recipe!!!!!! I'll try to cook

Fatima A

22.08.2023

4.9

WE PREPARE BRYNDZA ALL SUMMER IN THE SAME WAY, AND WE ALSO MAKE STOCKS FOR THE WINTER FOR BREAKFAST WITH TEA

Fatima A

22.08.2023

4.7

WHEN IT BECOMES SOUR, I STIR IT WITH A PATTLE, THE WHERY STARTS TO COME OUT INTO A SEPARATE POWER, THEN ON IT I COOK AVAR KHINKAL, PANCAKES, FLAKES AND SO UNTIL THERE IS PULP LEFT. THEN I THROW IT OUT FOR THE SHOWER LAG IN 3-4 HOURS FROM BOTH I'LL SPIT ON HER SALT, I LEAVE IT IN SALT, DEPENDING ON WHAT TASTE YOU NEED. CHILDREN LOVE A LITTLE SALTY WITH TEA AND BREAD