Homemade Belarusian Cheese
Description
This is a fairly simple recipe for Belarusian cheese at home — a great alternative to store-bought cheese. If you don't have a special starter culture on hand, you can use a fermented dairy product, such as kefir.
Instructions
- 1
Step 1
1. Pour the milk into a large pot. Dissolve the starter culture in a small amount of milk (or add the cultured dairy product directly to the milk). Place the pot on the heat with a thermometer.
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Step 2
2. When the milk reaches 30–31°C, remove the pot from the heat and add the rennet that has been dissolved beforehand in a small amount of water. Pour in the rennet and leave covered for 30–45 minutes.
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Step 3
3. The recipe for making Belarusian cheese at home may take varying amounts of time, depending on the quality of the milk and starter culture. The milk should thicken and form a curd. It needs to be cut carefully into pieces.
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Step 4
4. Leave the milk to rest again for a while so that the whey separates properly and the curd becomes firmer.
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Step 5
5. Transfer the cheese pieces into a mold (a colander may be used) lined with cheesecloth. Let the whey drain for about 45–55 minutes so the cheese firms up slightly.
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Step 6
6. Now cut the cheese again and salt it. For this amount you need 1–2 tablespoons of salt. Then transfer the cheese back into the mold and put it under the press.
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Step 7
7. Under the press, it only needs to remain for about 5–6 hours, after which the remaining liquid will finally drain off.
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Step 8
8. To increase the cheese density, you can press it again for 10–12 hours. That is practically the entire simple recipe for homemade Belarusian cheese. Next comes ripening in a cool, humid place. Turn the cheese twice a day for the first 6–7 days. After that, once a day is enough for another 7–8 days. Ripening takes about 2 weeks, but you can leave it longer if you like.