Cheese from Milk

Description

A tasty appetizer for any gathering. This cheese turns out delicious and tender if you don't over-boil the milk — then it will have a pleasant consistency. From the remaining whey you can make excellent cottage cheese. With this cheese you can prepare many dishes, for example khachapuri, casseroles, pies, and much more. Despite the painstaking preparation process, the result is worth it. Serve with fresh herbs and sauce.

Instructions

1. 1

   Step 1

   Place a calf stomach or several grains of pepsin in a jar, cover with whey, seal with a lid, and set aside in a dark place for 4–6 hours at room temperature.

2. 2

   Step 2

   Pour a small amount of the whey with rennet into a glass; refrigerate the rest.

3. 3

   Step 3

   Pour the milk into a saucepan and heat to 70 degrees. Remove from the heat, add the whey, cover, and let stand for 2 hours.

4. 4

   Step 4

   Return the pot with milk to low heat, gradually heating and raising the temperature, stirring occasionally with a spatula so the cheese mixture does not stick to the bottom. But do not boil!

5. 5

   Step 5

   Line a colander with several layers of cheesecloth. Gently stir the contents of the pot, remove the resulting cheese, and transfer it to the cheesecloth; let the excess whey drain off.

6. 6

   Step 6

   Salt the cheese mixture, mix it, and let it drain for 10–15 minutes, then transfer it to a clean colander, cover with a weight, and refrigerate for 6 hours.