Homemade cheese with herbs and garlic
Description
From 3 liters of milk you get approximately 280 grams of fresh cheese. The fattier the milk, the more buttery the cheese will be. Store it in the refrigerator for about 3–4 days, although it is usually eaten much sooner than that. Can be served warm or chilled.
Instructions
- 1
Step 1
Prepare the specified ingredients. Instead of cheese starter culture, you can use cottage cheese starter culture or 50 ml of lemon juice.
- 2
Step 2
Pour the milk into a pot and bring it to a boil, then cool it to 30°C. Add calcium chloride; it is added so that the milk protein does not settle out as sediment. If desired, you can do without it.
- 3
Step 3
In 50 ml of warm milk, dissolve the starter culture and pour the liquid into the container with the milk. Mix thoroughly and leave undisturbed for 15–20 minutes. During this time, the milk will curdle and separate into curds and whey.
- 4
Step 4
Line a colander with a double layer of cheesecloth and place it in a deep bowl. Pour the entire mixture into the colander; all the curd layer will remain in the cheesecloth. Do not drain the whey yet.
- 5
Step 5
Place it in a deep container. Rinse and chop the dill, press the peeled garlic cloves, and add them to the cheese along with the salt. Mix thoroughly.
- 6
Step 6
Again, place all the curd mass in cheesecloth and roll it into a ball. Tie it at the top and dip it into the whey, then lift it out. This way you will moisten the cheese again and it will come together into a ball. Hang it over the sink for half an hour, then place it in the refrigerator for 2 hours to chill.
- 7
Step 7
Carefully place the cooled cheese on a plate, removing the cheesecloth.
- 8
Step 8
Serve with fresh vegetables, a salad made from them, or fresh baked goods.