Homemade Ossetian Cheese
Description
This classic homemade Ossetian cheese recipe can be complemented with anything — from dried herbs to savory and spicy seasonings. It can make a great salad ingredient or be served as an appetizer. It is a natural, wholesome product for the whole family.
Instructions
- 1
Step 1
1. The preparation of any cheese begins with heating the milk, and this simple homemade Ossetian cheese recipe is no exception. The milk temperature must not exceed 30-32°C.
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Step 2
2. Add yogurt to warm milk as a starter culture. Gently stir and leave for 25–30 minutes. You can also use kefir, clabbered milk, or sour cream.
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Step 3
3. Meanwhile, dissolve the enzyme in a small amount of water.
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Step 4
4. Add it to the milk and mix thoroughly again.
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Step 5
5. Pour the mixture into a container, cover with a lid, and leave in a warm place. Depending on the quality of the milk and the ferment, curd formation may take from 60 to 120 minutes.
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Step 6
6. When the mixture has set, cut it carefully into small squares.
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Step 7
7. Leave for 10-15 minutes to allow the whey to separate.
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Step 8
8. Carefully transfer the cheese pieces into a colander or onto cheesecloth using a slotted spoon.
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Step 9
9. When the whey has drained off, lightly press the cheese by hand and leave it for 2–3 hours. Then turn it over.
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Step 10
10. Salt the cheese to taste and you can place it in the refrigerator (don’t forget to put a tray underneath) so the cheese firms up and dries out.
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Step 11
11. How to make homemade Ossetian cheese even more interesting? You can add a little Provençal herbs or aromatic spices, for example. This will give the cheese a special piquancy.