Rennet cheeses or soft, moist cheese products are still quite realistic to do on your own. Yes, we need milk and real milk. And one more ingredient will have to look in... pharmacy.
So where do you start? With milk, of course.
Sterilized or UHT milk will not work. Look for pasteurized and by no means powdered, that is, without powdered milk in the composition and milk fat substitute.
Ideally, we need the most common village milk.
But if you are far from the village or there is no cow in it, then we are looking for milk with an "undefined" fat content.
Such milk is not "normalized" to a certain fat content, it is practically "from under the cow".
Important! The shelf life of real milk is 3-5 days. Not more.
In our city, milk without a certain fat content costs from 40 rubles per liter. Cheese is always made from it. Now many manufacturers produce such milk; it is not difficult to find it in big cities.
Ingredients for cheese:
4 liters of milk
0.5 l of kefir of normal fat content (you can take yogurt or yogurt)
and rennet
30 ml water
Important! You can buy starter culture at almost any pharmacy. The easiest place to start is with Acidin-Pepsin. It is not difficult to find it. Then you can already try special cheese leavens. For 4 liters of milk, you need 8 pepsin tablets.
If you plan to make cheese, you often need to purchase a thermometer and a cheese mold, they are convenient, but you can do without them.
How to cook:
1. Pour the milk into a large saucepan and place on the stove. Separately heat kefir until warm. Both products should be between 28 and 32 degrees.
Milk should be colder than the temperature of a person's body, and kefir, on the contrary, is warmer.
2. Pour kefir into milk, wait 5 minutes. Do not preheat the pot!
3. Crumble pepsin and dissolve in warm water. And only then pour into the milk mass. The milk starts curdling very quickly.
To keep the milk warm all the time, you can turn on the gas next to the pan on all burners. Or put it to the battery. But do not preheat the pan itself! In general, you need to keep the milk warm for an hour after adding kefir and pepsin.
4. The milk will split into whey and the curd should be cut into large pieces with a knife.
5. And now you need to put the dishes back on the stove to warm up to 40 degrees (it will be hot for your fingers, a thermometer is optional).
If the curd is loose, you can reheat a little longer or more.
6. Remove from heat. Leave the warmed milk for 15 minutes, no more. To make the clot denser.
7. Empty out the cheese dish or colander with 2-3 layers of clean gauze, put in a large bowl and put the cheese mass in it.
8. Cover the cheese with layers of cheesecloth, set a saucer and 1 liter jar of water on the frost, this is a press. After 1-2 hours, the cheese must be turned over and again under the press.
9. After about an hour, put the cheese into a mold and into the refrigerator. I get about 800 grams. delicious cheese.
10. After a day, you can taste the cheese.
11. The cheese must be salted: we take 2 tsp. l. salt, sprinkle with cheese and rub it with your hands on all sides.
You can also sprinkle the cheese with ground pepper, oregano, dry basil, ground paprika, or whatever you like.
It becomes the most delicious in 5-7 days. And what pies are great with him!
And very tasty with tomatoes or slices of pickled beets.
How to store?
You can store rennet cottage cheese for 10 days in the refrigerator.
It is stored longer in a brine made of whey and salt, then you get feta cheese, which can stand in the refrigerator for months.
Enjoy your meal!
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Thanks for reading to the end!