You will need
- The manufacture of white cheese using vinegar.
- cow milk-3 liters
- vinegar 4 tbsp.
- gauze
- oppression
- salt
- Homemade cheese
- milk 2 l
- sour cream 400 g
- 6 eggs
- 3 tbsp salt
Instruction
1
The manufacture of white cheese using vinegar.
Boil in a saucepan the milk. In boiling milk add vinegar one spoon. Constantly stir. Once the milk fold, turn off the heat. In a colander place cheesecloth folded so that its ends hanging. Carefully pour the contents of the pan.
Boil in a saucepan the milk. In boiling milk add vinegar one spoon. Constantly stir. Once the milk fold, turn off the heat. In a colander place cheesecloth folded so that its ends hanging. Carefully pour the contents of the pan.
2
Wet curds will remain on the gauze, and the serum will leak into the pan. Tie the ends of the cheesecloth and hang the cheese over a saucepan for a few hours. When the whey will cease to ooze, put the cheese clot in the gauze under pressure to further seal the structure. Soak another 2 hours.
3
Make a brine. In a large saucepan, mix the separated serum from under the cottage cheese with cold boiled water. Dissolve a handful of salt. Taste, the solution should not be too salty. Dip thick cheese bar in salt water for a day. Periodically turn it over so it is evenly soaked. Try the resulting cheese. Note how the amount of salt to your taste.
4
Homemade cheese
Put the milk to boil. Mix with a mixer the eggs with the sour cream. Pour the mixture into the boiling milk. Add salt. Make a small fire and constantly stir, otherwise it will burn. After five minutes, the milk will completely curdle in large flakes. Pour the resulting mass in cheesecloth in a colander and leave to drain for a few hours. When all the whey has drained, tie the cheesecloth tightly. Put the cheese on a plate, top with select hardwood cutting Board, which put a pot of water. Hold the cheese in this condition night.
Put the milk to boil. Mix with a mixer the eggs with the sour cream. Pour the mixture into the boiling milk. Add salt. Make a small fire and constantly stir, otherwise it will burn. After five minutes, the milk will completely curdle in large flakes. Pour the resulting mass in cheesecloth in a colander and leave to drain for a few hours. When all the whey has drained, tie the cheesecloth tightly. Put the cheese on a plate, top with select hardwood cutting Board, which put a pot of water. Hold the cheese in this condition night.