Homemade cheese without cottage cheese
Description
A tasty appetizer for any gathering. Homemade cheese is best made from cow’s milk, but if you’re not sure about its quality, it’s better to use store-bought milk. You’ll get less cheese from it, but you can be confident in its quality. This cheese is similar to firm brined cheese, but it’s less salty and has a coarser, more crumbly texture. It’s great served for breakfast, cut into pieces with hot coffee, added to salads, or as an appetizer with honey and nuts. Serve with herbs and sauce.
Instructions
- 1
Step 1
Prepare all the necessary ingredients for making homemade cheese without cottage cheese.
- 2
Step 2
Pour the milk into a saucepan, add the sugar.
- 3
Step 3
Add the salt and stir. It's best to use coarse, non-iodized salt. Place over medium heat and bring almost to a boil.
- 4
Step 4
While stirring, pour in the vinegar and simmer over low heat for 3–4 minutes, stirring.
- 5
Step 5
The milk will curdle into lumps.
- 6
Step 6
Drain the mass through a cheesecloth-lined colander. Let the whey drain off. You can use it later for baking or for making a whey-based drink.
- 7
Step 7
Place the curd under a weight. I have special baskets for making cheese, and I transferred the mixture into them. You can place the cheese under a weight directly in the cheesecloth you used to drain the whey.
- 8
Step 8
Leave under weight for 2–3 hours.
- 9
Step 9
Remove the cheesecloth from the cheese and transfer it to a plate.
- 10
Step 10
Serve immediately or slightly chilled.