Cheese homemade
Well, very lazy! Does not require pre-fermentation of milk. For those who want homemade curds and natural milk to take anywhere. Or for those who have no place at all to buy a normal cheese (such too, and I'm including). In General, for all who would like to join my urban experiment.


  • Milk

    3 l

  • Vinegar

    200 ml


Take the most common and the cheapest supermarket milk (not shelf stable). Pour into the pan, put it on the stove and well heated (not boiling). When the milk is properly warmed, pour it into the vinegar and immediately stir. While stirring you will see how the milk went on cereal. Now we reduce to the minimum low fire, cover with a cloth and leave to warm up.
In the process of warming no longer interfere. After about 3-4 hours you will see how a round cheese pancake starts to slightly drop, and its surface leaves the serum. Mean fire time to turn off. After removing from heat, cover tightly and leave until cool. To speed up the process, you can immediately cover with a lid. But then the cheese will be drier (slightly begin to podkopat). But the process of thawing is reduced to 1.5-2 hours.
The colander cover with marlechkoy and pour the whole mass to uzivanie. Leave on for 30-60 minutes.
When the curd to occidisse, roll it into a gauze bag and squeeze a bit with your hands. For cheese pate http://www.povarenok .ru/recipes/show/6 734/ baking and I squeeze harder, and for food just like that - squeeze less. All, cottage cheese is ready. BON APPETIT!
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