Homemade Cheese
Description
Perfect for the table and with drinks. A wonderful alternative to store-bought cream cheese — it turns out tender and soft in texture. This cheese can be served for breakfast with toasted bread or croutons, waffles, or used to make cheesecakes. Serve as an appetizer at the table.
Instructions
- 1
Step 1
Prepare the listed ingredients. Use full-fat milk, preferably homemade (farm-fresh). If you use store-bought milk with 3.2% fat content, be sure to add calcium chloride; it can be purchased at any pharmacy.
- 2
Step 2
Pour the milk into a kazan or a pot with a non-stick bottom. Bring to a boil, then cool to 30 degrees. No more than that, as this is very important! Add calcium chloride to the milk and stir.
- 3
Step 3
In 50 ml of milk, dissolve the starter and pour it back in. Mix thoroughly and let stand at room temperature for 20–30 minutes.
- 4
Step 4
The milk will separate into curds and whey.
- 5
Step 5
Line a colander with a double layer of cheesecloth and pour the contents of the container into it.
- 6
Step 6
Gather the edges of the cheesecloth into a pouch and tie it closed. Hang it over the sink and let it drain for about 30–40 minutes.
- 7
Step 7
From 1.5 liters of milk, you will get approximately 100–120 grams of delicate cheese. It will be neither salty nor sweet; you can mix in salt and sugar to taste.
- 8
Step 8
Place the prepared cheese in a bowl or ramekin and serve at the table, for example, with wafers. Thanks to its delicate texture, the cheese spreads easily on baked goods.