Homemade cheese

Homemade cheese

Introduction:

"You can make cheese with very simple materials! It's a surprise for those who are inconvenient to buy cheese. The texture of this kind of self-made cheese is more like feta cheese in Greek salad (but feta is made from goat's milk). Please don't throw away the light yellow liquid left in making cheese. This is absolutely not waste, You know, ricotta cheese in Italy is made by precipitating this liquid again. This liquid is actually whey, which also contains protein and a small amount of fat. It can be used to make bread. When the bread is made with whey, it doesn't seem strange, but it has a good aftertaste, If you don't use it right away, you can keep it in the refrigerator for two days. Spread fresh cheese on the bread slices, sprinkle garlic with olive oil, and add bacon, Sour cucumber slices... A colorful day starts in the morning. Cheese can be used to make many other delicious things besides bread. My head is already turning:)... "

Production steps:

Step 1: 1 liter of fresh full fat milk is put into a pot and heated to boiling over medium heat. As soon as the milk boils, turn off the fire immediately. During the heating process, stir appropriately to make it heated evenly

Step 2: after cooling for two minutes, add 85ml fresh lemon juice

Step 3: you can see the protein in the milk begin to coagulate and precipitate

Step 4: put a colander in a basin

Step 5: after 5 to 6 minutes, pour the milk on the gauze and drain the whey liquid through the colander device

Step 6: whey liquid is light yellow and can be used to make bread

Step 7: when the cheese dough is slightly cool, you can squeeze the gauze to drain more whey liquid

Step 8: you can break it up again and mix in appropriate amount of fine salt (1ml)

Step 9: put a small round mold in a slightly deep plate, put the cheese into the mold and compact it with a small spoon. If any liquid comes out during compaction, it can be poured out

Step 10: refrigerate the cheese for two hours, then you can taste it

Materials required:

Fresh whole milk: 1 liter

Lemon: 2

Fine salt: 1ml

Note: 1. I made it the day before and used it the next morning. The frozen cheese is much firmer than when it is hot. Use a sharp knife to wipe it on the bread slice. The cheese itself doesn't have much flavor. In step 7, add nuts, salt, dried fruit, dried oregano leaves, The original fresh cheese can be matched with olive oil, garlic, bacon, fresh golden leaves, tomato... 2. When extracting fresh lemon juice, if there are seeds or lemon meat chips fall into the lemon juice, you can filter it with a small colander. In principle, lemon juice can also be replaced by white vinegar. But the cheese with lemon fragrance is more attractive

Production difficulty: simple

Process: boiling

Production time: 20 minutes

Taste: Original