How to make cheese from milk at home in a very easy way.
Brynza - salted cheese, etc. is used in the preparation of various salads, pasta, filling for cakes. Today it is easy to buy in any supermarket. However, if you can learn how to make cheese at home on the recipes of our ancestors. And the same thing, neither in taste nor in appearance will be different from shops
There was a time - hardly anyone remembers it, but there it was! - When all the products that are now customary to go to the store, people made themselves. Sausages, smoked meats and cheeses of course. Is there anything better than cheese? From dairy products - definitely not. And what types, shapes, colors and sizes it comes in – you can't list everything! Cheese can be eaten for breakfast, lunch, dinner with vegetables, meat, wine, beer.
But here's the catch: a fundamentally simple product like cheese is wrapped in an elusive commodity. No, the man in the street thinks, cheese is something I can't make myself. Meanwhile, homemade cheese is one of those tricks, which is easy to understand, and you can move towards perfection throughout your life. However, you need to start from the beginning - for cheese, these are the three wheels, the three main ingredients that make up its
composition.
The milk
The main ingredient of any cheese is of course milk. Cheese, of course, can be made not only from cow's milk, but also from goat, sheep, and even soy, not to mention more exotic products like moose milk cheese. It is the milk that often forms the basis of the flavor of your future product, so the better and fresher the milk, the better. Pasteurization (ie heating to kill bacteria) is encouraged if you are working with farm products, but UHT milk is not suitable for cheese, as there is very little "live" left.
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Pepsin or acid
Cheese production is based on the coagulation of milk, and this process is, as a rule, under the influence of acid or rennet. The acid can be lactic acid, which is formed after the lactic acid is soured in milk, or vinegar, lemon juice. This is how you and I made ricotta cheese. But while it's very easy to make homemade cheese this way (and it's probably worth starting), all the popular types of cheese - mozzarella, feta, Camembert, Roquefort and even feta cheese - are made using rennet. Pepsin is a substance produced by the stomach that breaks down proteins (and is used in cheese making in this capacity).
Accordingly, pepsin is produced from the stomach of animals, for both medicinal and food purposes. Despite the fact that rennet was discovered less than two hundred years ago, it has been used in cheese-making for thousands of years: it is believed that the first cheese was created when a traveler who dried veal Pete took the milk with him on the road the next day to discover something now familiar to any cheese maker.
Other Additions
And of course, all types of cheese products would be unimaginable without additives that contribute to the taste, color, aroma and texture of the finished cheese. The easiest addition to every kitchen is, of course, salt. Less common additives - herbs (cumin is probably the most popular), colors (don't be afraid of that word, the color can be natural) - as well as mold cultures, which are responsible for the characteristics of cheeses such as Camembert. Brie, Dor blue, gorgonzola etc.
But these cheeses, perhaps, not even worth touching, are not for a beginning cheesemaker. Therefore, as we have seen, the minimum set of products necessary for the preparation of cheese is extremely simple, and even, perhaps, is already available in your refrigerator. Now the point is small – for technology, which must be after thousands of years of process improvement, has many nuances, nuances and secrets of its own. which one? About it - in the second part of our informative article. Second part.
How to make cheese from milk at home in a very easy way.
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