Homemade Cream Cheese
Description
The appetizer is quick and easy to prepare. You can quickly make a very tasty cottage cheese using this simple recipe. If you couldn't find pepsin enzyme anywhere, don't worry. Simply culture homemade milk with sour cream and wait until it sours. Then follow all the remaining steps in the recipe. I hope you'll enjoy this simple home cottage cheese recipe and will use it again and again. Good luck, and enjoy your cheese. Can be served warm or chilled.
Instructions
- 1
Step 1
Dilute the pepsin solution in cold boiled water.
- 2
Step 2
Add the solution to warm milk. The milk temperature should be 30–35°C. Mix well and place in a warm spot for about 1 hour.
- 3
Step 3
During this time, the milk should sour slightly and curdle. Cut the resulting curd into cubes and let it rest for 10–15 minutes. Then place it over low heat and begin heating, stirring gently, until it reaches 50–55°C. You should end up with fairly small cottage cheese curds.
- 4
Step 4
Once the curd grains start to feel slightly rubbery to the touch, pour the entire mass into a colander. We will need the whey, so do not discard it. When all the whey has drained on its own, place a weight of 1.5–2 kg on the resulting cheese. Leave the cheese under the press for about 2 hours. Prepare the brine: boil 1 liter of whey with salt and let it cool. Cover the pressed cheese with the resulting brine and leave it for 8–10 hours.