Store-bought cheese doesn’t always delight in taste and composition, and natural products often come at a high price. But there is a way out: make cheese at home. It’s not as difficult as it seems and doesn’t require special equipment.
Homemade cheese is delicious, healthy, and, as it turns out, doesn’t take long at all. Culinary blogger Shakhnosa Fozilova shares a recipe that allows you to make fresh cheese in just half an hour. No special skills or complicated ingredients are required.
Ingredients:
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Milk 3.2% — 1 liter.
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Lemon — 1 piece.
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Salt — 1 teaspoon without a heap.
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Spices to taste — paprika, dried herbs.
Preparation:
First, squeeze the juice from the lemon and grease a colander and a double-layered cheesecloth with oil so that the cheese doesn’t stick. Then pour the milk into a heavy-bottomed pot and place it over medium heat. Bring it to the point where the first bubbles appear at the edges, but do not boil — about 80 degrees.
After that, remove the pot from the heat, slowly pour in the lemon juice in a thin stream, and gently stir. The milk will begin to curdle right before your eyes, forming curds and whey. Next, pour the mixture into the prepared colander, lightly squeeze, add salt and spices, and mix thoroughly. Then tie the cheesecloth into a knot, place the bundle in the colander, and put a plate and a jar of water on top for one to two hours.
The finished cheese is best stored in whey or in an airtight container in the refrigerator for up to five days. The most important thing is that the milk should be as fresh as possible for the cheese to be tasty. For added flavor, you can add herbs, garlic, or caraway seeds to the mixture. And don’t throw away the whey left after making the cheese: it’s perfect for baking or for okroshka.
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