Prepare Fresh Cheese At Home Easily! You’ll Want To Do It Every Week! It’s Simply The Best!

If you love enjoying the taste of cheese and it is one of the ingredients that cannot be missing from your fridge, then this article is just for you! Today, we’re going to present you how to prepare your own fresh homemade cheese in only several minutes!

The best thing is that the process of preparation is much easier than it seems and you’ll always have some fresh cheese in your fridge! Take a look at what you need to prepare this homemade cheese!

The recipe for a fresh homemade cheese

Here’s how to prepare it:

This dairy product is obtained from pasteurized milk that equals the one that we buy on the market. It is made by a process of coagulation provoked by an acid, which can be rennet, lemon juice or gastronomic bacteria. This acid facilitates the process of lactose (sweetening) of cow milk, goat milk or whichever you use, transforms it into lactic acid which is beneficial for your organism.

Ingredients:

  • 1 liter of pasteurized milk

Choose milk which comes in bags or bottles. Avoid those from the carton boxes which have long durability, since they can destroy the cheese.

  • 45 ml of lemon juice, freshly squeezed
  • 1 pinch of salt

You can choose whatever flavor you want to add into your cheese: dry green pepper, oregano or pepper.

  • 100 cc of natural yoghurt
  • 2 tablespoons of cream (milk cream)

Preparation:

Add the milk in a pan of rustproof steel and put it on slow fire. Mix until it boils. Once small bubbles appear, remove the pan from the fire and cover it.

Leave it to rest for 20 minutes.

Then, add the lemon juice, the cream and the yoghurt and mix making sure that no air enters for about 10 minutes.

Boil the milk on average fire until it becomes half the amount it was. There should be no lumps of curd that separate from the liquid whey. In this point, add the salt and mix well.

Now, remove the biggest possible quantity of whey with a teaspoon, and later spill the whole mixture into a colander with a gauze. Put another bowl under it to collect what’s filtrated.

Later, you can add the flavors that you want to.

When you’ve filtrated the whole whey, you will acquire a compact buttery pasta, which you must knead a little to give your cheese form. For example, you can prepare rolls, creating the tastiest exterior coverage. Keep your cheese in the fridge in a plastic container with a hermetic cover.

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