I suggest you try to make yourself a very delicate and delicious cheese with a pleasant milky flavor. The cheese is ideal for canapes, appetizers, and salads. See the recipe!
Cooking description:
To make cheese from milk and vinegar, we need fresh cow's milk, unpasteurized and unboiled, white wine vinegar, and rennet (so that we get whey). The finished cheese reminds me of ricotta: it is tender, slightly salty, with a milky flavor. The amount of ingredients is calculated for 3 kg. cheese in round such heads.
Main Ingredient: Dairy / Milk
Ingredients:
- Milk - 19 Liters
- Liquid Rennet - 6 Teaspoons
- White Wine Vinegar - 2 Tbsp spoons
Servings: 10
How to make "Homemade Milk and Vinegar Cheese"
Pour milk into a saucepan and put on high heat. When the milk heats up to 38 degrees - remove it from the heat. In 600 ml. dilute the rennet of heated milk. It turns out a mixture, as in the photo. Pour the resulting mixture (as well as vinegar) into milk, stir thoroughly with a wooden spoon. Cover and leave for 2.5 hours. After this time, check the milk, the surface should be smooth in appearance, and springy when touched. This will mean that the milk has "curdled". Use a wooden spoon to break the surface cross into a cross. Then put the pan on the fire, with your hands begin to collect the cheese mass in one direction, tamping. The mass should be molded. We heat milk to 60 degrees, no more. The procedure is painstaking and lengthy: from 25 to 40 minutes. Try to collect all the cheese mass. Then tamp it into special cheese baskets. Tamp tightly.
