Ossetian Cheese
Description
The appetizer is prepared quickly and simply. The cheese can be cut into pieces for sandwiches or canapés. You can use it to make salads; for example, a Greek salad with this cheese will be delightful. It is also excellent for a casserole or a pie with a cheese filling (the familiar Ossetian pies). Serve the appetizer at the table.
Instructions
- 1
Step 1
1. Pour all the milk into an enameled or iron pot and place it over low heat.
- 2
Step 2
2. Place the pepsin tablets on a cutting board. Then crush them with a spoon.
- 3
Step 3
3. Dissolve the tablets in warm boiled water and set the bowl aside.
- 4
Step 4
4. Warm the milk to thirty degrees; it is very important to maintain the correct temperature.
- 5
Step 5
5. Warm the kefir to room temperature, then pour it into the milk.
- 6
Step 6
6. After the kefir, add the pepsin previously dissolved in water and remove the milk from the heat.
- 7
Step 7
7. You will notice that the milk has started to curdle. Place the saucepan on the stove near the lit burner and keep it warm for 1 hour.
- 8
Step 8
8. After 1 hour, whey will form in the upper part, and cheese will begin to form underneath it. Using a spoon or knife, cut the cheese into pieces.
- 9
Step 9
9. Return the milk to the heat and warm it to 40 degrees.
- 10
Step 10
10. Cook the mixture over low heat for 15 minutes; during this time the cheese will become firm.
- 11
Step 11
11. Turn off the heat and transfer the cheese to a colander lined with cheesecloth.
- 12
Step 12
12. Place a heavy press on top and leave for several hours (1-3 hours).
- 13
Step 13
13. Remove the press, turn the cheese over to the other side, put the press back on, and leave for 1 hour.
- 14
Step 14
14. After an hour, transfer the cheese to a mold, set the press, and refrigerate it for 8 hours (preferably overnight).
- 15
Step 15
15. Salt the finished cheese and store it in a cold place for about 10 days.