Homemade hard cheese
Description
To make homemade hard cheese on your own, we need to make clabber. Take milk, warm it slightly, add a spoonful of kefir, and leave it in a warm place for two to three days. This is how we get a starter culture. Then take fresh pasteurized milk. The recipe is simple; see below. It can be served warm or chilled.
Instructions
- 1
Step 1
Bring the milk to a boil; whisk the eggs with the starter.
- 2
Step 2
Pour this mixture into the milk and reduce the heat. Stir a little. The curds begin to separate. This process will take about 10 minutes.
- 3
Step 3
Let the liquid drain; you can do this through cheesecloth or a colander.
- 4
Step 4
Add the chopped herbs and pepper.
- 5
Step 5
Mix everything thoroughly; more liquid may still drain off. Then transfer everything into a mold, press down with a weight, and refrigerate for 8–10 hours.
- 6
Step 6
Rub the finished homemade hard cheese with salt and keep it in the refrigerator for another couple of hours, but no longer in the mold.