Homemade Marble Cheese
Description
The appetizer is prepared quickly and simply. Making cheese at home is greatly simplified by having a multicooker with the “Multicook” function. You can add any spices or additions such as sun-dried tomatoes and pepper to this cheese. Add them when transferring the finished cheese curds into the mold. If you add turmeric as indicated in the recipe, you will get marbled cheese, as the cheese curds will be colored only on the outside. If you want a uniform yellow color, add the turmeric to the milk along with the rennet. The milk should be whole and left to settle for 12 hours. To tell whether the cheese curd is ready, dip a clean finger into the bowl. If it comes out clean when removed, it can be cut. The temperature must not exceed the one I specified; otherwise the cheese will turn out rubbery. And the finer the cheese curds turn out in the end, the drier the cheese will be. The appetizer is ready. Serve immediately.
Instructions
- 1
Step 1
Prepare all the necessary ingredients.
- 2
Step 2
Dissolve the ferment in boiled, cooled water. Let stand for 30 minutes.
- 3
Step 3
Heat the milk to 36 degrees. Add the diluted starter culture. Mix thoroughly.
- 4
Step 4
Let for 1 hour for the cheese curd to form. Cut it into 2×2 cm cubes. Let stand for 10 minutes.
- 5
Step 5
Turn on the multicooker and heat to 38°C, cooking and stirring until the set temperature is reached.
- 6
Step 6
Add the turmeric and stir. Set the multi-cooker to 35°C. Cook for 2 hours, stirring occasionally.
- 7
Step 7
Drain off all the resulting whey. Salt and mix.
- 8
Step 8
Place the cheese into the prepared molds. Leave the mass in the mold for 6–7 hours. Turn it over in the mold 4 times.
- 9
Step 9
Remove the cheese from the mold and place it on a draining mat. Refrigerate for 12 hours.
- 10
Step 10
Serve immediately or slightly chilled.