Cheese from Pasteurized Milk
Description
Delicious crumbly homemade cheese is ideal for breakfast or a snack. When making it, you can add various seasonings or spices, butter, or honey, depending on the flavor you want. Serve it immediately after preparation. From 1.5 L of milk, you get approximately 250–280 grams of cheese. Serve with herbs and sauce.
Instructions
- 1
Step 1
Prepare the listed ingredients. It's best to use pasteurized milk with 3.2% fat content so the cheese turns out richer and more flavorful.
- 2
Step 2
Pour the milk into a kazan or a pot with a non-stick bottom. Bring to a boil and turn off the heat. Squeeze the juice from half a lemon and pour it into the container.
- 3
Step 3
Gently mix everything together and cover the container with a lid. Let it sit for about 5 minutes, then turn on the lowest heat. Heat the entire mixture until the milk curds. It should separate into curds and whey. The key is that it must not boil, or the curds will break apart into fine grains.
- 4
Step 4
Place a strainer or colander in a deep container and line it with cheesecloth. Carefully pour the entire mixture into the strainer. The whey will drain to the bottom, and the curd mass will remain in the strainer.
- 5
Step 5
Join the edges of the cloth and tie it into a ball. Hang it over the sink for about 1–2 hours so the excess whey drains from the cheese. By the way, you can add aromatic spices, chopped sun-dried tomatoes, and so on to the curd mixture if you like cheese with add-ins. After the specified time, you will have a ball of homemade cheese.
- 6
Step 6
Place it in a bowl or ramekin and serve at the table, or use it as a filling for making pies, pastries, buns, etc.