Cooking description:
Making homemade cheese is easy. Along with lemon juice, you can add salt, spices, but this is a matter of taste. I have a classic version that preserves the natural, milky flavor of the cheese. If the milk in the pan boils during the heating process, remove it from the stove and let it cool to 95 degrees. And if there is no culinary thermometer, just let it stand for 3-5 minutes, and then add lemon juice. From these ingredients, you will get 250-270 grams of homemade cheese.
Main Ingredient: Dairy / Milk
Dish: Snacks
Ingredients:
- Milk - 2 Liters (2.5-3.2%)
- Lemon - 1 Piece
Servings: 2-3
How to make "Homemade Cheese from Store Milk"
For homemade cheese, use milk and lemon.
Pour milk into a saucepan and place on the stove.
Juice the lemon.
When the milk starts to boil, turn off the heat and pour lemon juice into it. Let stand for a few minutes.
Before your eyes, the whey will begin to separate and flakes of future cheese will form.
When the whey becomes completely transparent, pour the contents of the pan into a sieve with cheesecloth, folded in several layers. Place the sieve in a deep bowl or saucepan so that the whey flows into it without touching the cheese. Tie the ends of the gauze into a knot and hang over a sieve. After 7-8 hours, when the whey is completely drained and the cheese is thickened, transfer it to a plate and place the load. So leave the cheese in the cold overnight.
Remove the cheese from the cheesecloth in the morning. It's ready to eat.
Serve delicious, delicate homemade cheese made from store milk for breakfast or as a snack.