Homemade Cow's Milk Cheese
Description
The recipe won't take much time. I want to draw your attention to the fact that, depending on how much milk you use, the amount of calcium chloride and mesophilic starter culture may vary. In addition, you can use full-fat homemade sour cream instead of the starter culture, for example. As a result, you'll get a soft cheese similar to Feta, but you can also press the cheese.
Instructions
- 1
Step 1
1. If you are not sure about the quality of the milk, it is best to boil it, then cool it to about 33°C (a thermometer is very handy). Add the starter culture and calcium chloride. Leave the milk on the stove.
- 2
Step 2
2. After about 1–2 hours, the mixture will set and become quite firm. Cut it into small cubes with a sharp knife. Do not stir!
- 3
Step 3
3. Warm the milk in a double boiler to about 40 degrees, stirring. After about an hour of warming, you can carefully transfer the mixture onto cheesecloth folded several times.
- 4
Step 4
4. Let the cheese drain for an hour to an hour and a half, then wrap it and hang it.
- 5
Step 5
5. When all the whey has drained off, the cheese will firm up.
- 6
Step 6
6. And afterward, you can cut it into pieces and serve it at the table. If you like, you can add spices or herbs to the cheese, for example.