Hard cheese

Description

The recipe won't take much time. This cheese turns out tasty and, most importantly, completely natural. You won't be ashamed to serve it to guests. It will also become an indispensable helper in preparing various dishes. If you want to extend the cheese's shelf life, after making it, coat the wheel with wax or a latex coating. From the listed ingredients, you get approximately 500 g of finished product. It can be served warm or chilled.

Instructions

1. 1

   Step 1

   Heat the milk in a saucepan to 12 degrees.

2. 2

   Step 2

   Meanwhile, dissolve the citric acid in a small amount of water. Pour into the warmed milk, stir, and heat to 32 degrees.

3. 3

   Step 3

   Then remove the pot from the heat and, stirring constantly, add the rennet.

4. 4

   Step 4

   Cover the pot with a lid and leave for 10 minutes.

5. 5

   Step 5

   After the allotted time, you will see in the pot a curd that has separated from the whey; cut it into cubes and heat to 40 degrees, stirring constantly. It will take approximately 10 minutes.

6. 6

   Step 6

   Then remove the pot from the heat and continue stirring for another 3–4 minutes.

7. 7

   Step 7

   Drain the curd onto a colander lined with cheesecloth. All the whey should drain off.

8. 8

   Step 8

   Transfer the cheese mixture to a glass plate and heat in the microwave on high power for 1 minute.

9. 9

   Step 9

   Warm the cheese and knead it by hand like dough. Repeat this process 2 more times, microwaving the cheese for 30 seconds each time.

10. 10

    Step 10

    Add the salt and knead the cheese with your hands once more.

11. 11

    Step 11

    Place the cheese mixture in a suitable mold, set a 3 kg weight on top, and refrigerate for 3–4 hours.

12. 12

    Step 12

    Done!