Homemade pepsin cheese
Description
The recipe won't take much time. From this amount of ingredients you'll get about 500 grams of cheese. You can salt it either during preparation or after the cheese is ready (by rubbing it with salt). The whey left over can be reused, for example, to make pancakes. Serve it warm or chilled.
Instructions
- 1
Step 1
1. Dissolve the pepsin in cold boiled water. Warm the milk slightly and add 2 tablespoons of the dissolved pepsin to it.
- 2
Step 2
2. Mix the milk with the starter culture. After half an hour, a curd should form; stir it again and add salt.
- 3
Step 3
3. After 15–20 minutes, strain the curd mass that has formed. Use a fine sieve or cheesecloth for this. The whey drains quite slowly, so from time to time shape the cheese by pressing it lightly.
- 4
Step 4
4. Once the liquid has fully drained and the mass has compacted, transfer the mold with the cheese onto a plate and refrigerate. When the cheese has cooled, remove the mold and let the cheese rest a little longer to finish setting.