Homemade Cheese
Description
A tasty appetizer for any gathering. There are many ways to make homemade cheese. Every homemaker has her own tricks and methods. I prefer the classic, time-tested method: only naturally fermented milk, salt, cheesecloth, and a press. The yield of the finished product may vary; much depends on the milk used to make the kefir, its fat content, the amount of protein in the milk, how well it has been drained, and so on. I got almost 450 grams of cheese from 2 liters of clabber. It can be served warm or chilled.
Instructions
- 1
Step 1
Prepare the ingredients, cheesecloth, and a thermometer. Let's begin!
- 2
Step 2
Pour the clabbered milk into a saucepan and start heating over low heat. Do not stir the kefir; at most, gently push it with a spoon from the edges toward the center, trying not to break up the curds that will begin to form.
- 3
Step 3
The cottage cheese curds will form inside, so there is no need to disturb the clabber either. Heat to 70–75 degrees and remove from the heat. Leave it to cool under the lid until warm.
- 4
Step 4
When the mixture has cooled slightly, pour the contents of the pot into a colander or sieve, having first lined the bottom with two layers of cheesecloth. Place a deep pot under the colander—the whey will drain into it.
- 5
Step 5
When the liquid has drained well, add the salt and mix. You can add your favorite spices or chopped herbs.
- 6
Step 6
First let it drain freely; later you can help it drain. Hang the cheesecloth, tying a knot at the top, and leave for a couple of hours.
- 7
Step 7
Next, form a smooth lump of cheese in cheesecloth and press it with a weight. Place the entire setup in the refrigerator and check on it periodically.
- 8
Step 8
After 12 hours, you'll get a firm, flavorful cheese.
- 9
Step 9
Remove it from the cheesecloth, cut into pieces, and taste! Store in a glass or ceramic container with a lid, but not in a bag.
- 10
Step 10
Serve immediately or slightly chilled.