HOW TO MAKE FRESH CHEESE ?
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HOW TO MAKE FRESH CHEESE ?

Imagine making your own fresh cheese at home, with a better taste than commercial cheeses and with all the best of homemade cooking. We teach you how to make fresh cheese with video included.

 

 

Cheese has a great relevance within our food diet and there are so many types of cheese with so many flavors and different textures that it is very easy to consume daily. In today’s article, we’re going to talk only about homemade cheese making.

 

Once you try to make the cheese fresh at home, you will find it is going to be very difficult to buy again in the supermarket. The reality is that you can make a delicious cheese using whole milk but there are also those who say you can do it with semi-skimmed milk or even skimmed (we have not tried it with this type of milk), getting a perfect texture.

 

Also, all those who enjoy authentic flavors with homemade cooking and that feeling of making things yourself, the fresh cheese is made for you. It is a relaxing task as well as offering an impressive result.

 

The origin of the cheese

 

The origin of the cheese is already in ancient Egypt and it is said that the first record of the same dates of the year 5,800 BC but, it was not until the time of the Roman Empire that the cheese would receive the treatment with rennet that has arrived until our days.

 

Also in ancient Greece this food had a fundamental role, as it tells the story that Aristeo, guardian of Olympus and son of a god, was the one who taught men how to prepare it.

 

What milk to use to prepare homemade cheese?

 

If you want to make a real cheese, with all its flavor and all its texture, as long as you can choose authentic fresh milk. This means that you avoid, as far as possible, to make fresh cheese with the milk of the brick, regardless of the brand that it is, by all the chemical processes it carries and the distance that it is of that milk that we drank before and that it had a taste so intense.

 

The fresh milk not only can be found in the villages, there are more and more supermarkets that have points where it is put on sale and you can access it easily. This milk lasts a lot shorter than brick’s milk, we talk about freshness, it’s logical.

 

Recipe: How to make fresh cheese

 

Before we get to work it is important to highlight the need for cleanliness throughout the elaboration process. Hygiene is going to be an essential element in order to obtain a good cheese and not another derivative.

 

I also have to say that there are many ways to prepare fresh cheese, you can find different recipes also in this article because we will share a video recipes that can complement this information and choose the one that suits you.

 

The recipe that we share today is cooking and rennet Nievi.

 

Homemade Fresh cheese: ingredients

 

  • 2 l Fresh, pasteurized whole milk
  • 120 g milk Powder
  • 1/2 Cc. rennet Powder
  • Warm water
  • teaspoon salt

 

In a saucepan put the fresh milk to warm, always paying attention so that it does not come to boil. In a glass it takes a little warm water and dissolves in it salt and rennet. Add to warm milk and stir again until well incorporated. Cover with a cloth and let it stand for an hour (approximate) until set.

 

A trick to know if it has curdled is to place a spoon in the center, if it holds itself is that it is ready.

 

Put the saucepan in the fire at low intensity and in a few minutes you will see how it has detached from the sides, appearing the serum.

 

To remove the serum you will need a clean cloth or cheese fabric, put it on the sieve and all over a large container. You can imagine, on the cloth is slowly casting the curd until all the content, tie it by the four ends and hang it to continue dropping the serum.

 

Once you’re ready, you just have to undo the knot and put the fresh cheese in the mold. That is well apretadito and throws coarse salt above or the species you like to acquire flavor and aroma. Let it rest all night.

 

The next day you can unmold and enjoy it.

About the author

William Johnson

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