Homemade cheese, the process of which is completely in the hands of the hostess from scratch, is sometimes much better than cheese from the store with its not very useful additives and the "secrets" of production. You will be surprised, but at home you can cook many varieties: mascarpone, suluguni, cheese, etc. In this master class we will talk about cheese, as this cheese requires only two ingredients: milk and cheese enzyme.To make home-made cheese at home you need: home-made milk; cheese enzyme; water thermometer;large saucepan or any other capacity for the stove; colander; gauze or fine white cloth; salt. Milk has a big effect on the end result - it should be l must be homemade, and the fatter it is, the more cheese you will get in the end. About 10 kg of cheese can be made from 10 liters of medium-fat homemade milk. Important: if you do not have your milk, you need to buy it only from trusted vendors who monitor the cleanliness and health of their animals. This is due to the fact that the milk in this recipe does not undergo proper heat treatment. So, pour the milk into a saucepan, and then put it on a slow fire. Do not go far, as it will heat up (to the desired temperature of 35 degrees) quickly.At this time, you can start breeding Meito cheese enzyme, which you can buy at any specialized online store. The bag of enzyme is designed for 100 liters of milk, so it must be divided into 10 parts. Dilute one of the parts with 100 ml of water at room temperature (not hot).As you bother with the enzyme, the milk will get a little warm. That's enough, but just in case, check its temperature. If you do not have a water thermometer at hand, you can use its household electronic analog, however, it must have 100% water resistance.The temperature of warm milk in this recipe does not exceed 35 degrees, so the usual electronic thermometer successfully copes with the task.Next to the pan , removed from the stove, pour the prepared glass with the enzyme, then thoroughly stir the milk. At this stage, your participation in cooking is over, as milk should be left for 20-30 minutes. Half an hour will pass, and you can return to the future cheese. During this time, the milk turns into a gelatinous substance that needs to be cut with a knife (right in the pan) into small pieces, and then left for another 15 minutes.After an hour, the cheese must be gently turned to make the whey flow better. By this time, the mass becomes dense, there appears a clear pattern from the colander, so you can already remove the gauze.After another hour, the cheese is poured with brine (whey with salt just above your taste). It’s not necessary to keep a long time in brine - 15-20 minutes is enough. Please note: if you like holes in cheese, leave it for another couple of hours without a refrigerator.All delicious homemade cheese is ready.
>img src="https://sdelaysam-svoimirukami.ru/images/6/1544-prevratitsya-v-studenistuyu-substanciyu.jpg" alt="turn into a gelatinous substance" title="turn into a gelatinous substance">The next step is to remove the serum, for which you carefully transfer the mass into a colander with gauze (under the colander you must put some capacity to collect the serum). In the future, it can be used to make pancakes, bread, and just to drink. Also to speed up the process it would be nicemake a small yoke with the help of a regular can of water.
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