Cheese brine
One of our favorite cheese, which I do every time I have to buy a large quantity of domestic milk, and he's still not tired. Spreads in the mouth and fading away. Flavor that just pleases. Help yourself.


  • Milk

    5 l

  • Yogurt

    70 g

  • Salt

    200 g

  • Rennet

    1 g

  • Tomato

  • Greens

  • Water

    100 ml


Our ingredients
Slowly heated the milk to a temperature of 37-40 ° C. Add the rennet and kefir, diluted separately in water (if you decide to make cheese with herbs, dried tomatoes or something else, add it at this stage), mix thoroughly for one minute.
Remove from heat, cover and leave for 30-40 minutes.
By this time, get the status of "cluster" honestly, neither in memory nor on the Internet have not found a better word. Cut it into thin sharp knife into squares 1-2 cm and leave for approximately 30 minutes to complete separation of serum.
The resulting cheese recline on a sieve, covered with gauze. The serum, of course, not pour; for example, I use it to make homemade ricotta http://www.povarenok .ru/recipes/show/991 33/
The resulting cheese is left to drain at room temperature for 24 hours.
Within 24 hours: after two hours remove the cheese from the sieve, unfold the cheesecloth and turn them over, put back into the sieve. Ideally, turn the cheese every 1.5 hours the first 12 hours, then every 3 hours.
At the end of the day send cheese in the solo solution: 200 g of salt to 1.5 liters of water for 10-12 hours, turning every 1-1. 5 hours. Then take out the cheese dry with a towel and leave on the grill for 4-5 hours. Then put into the fridge. That's all our cheese is ready.
In theory and practice from there, reaching a low temperature in the refrigerator. But from experience I advise you hold a couple of days in the fridge, it will acquire a peculiar pale-yellow crust, I just adore her :-) don't cover the cheese tightly, as it needs to breathe (suggest to cover with a piece of gauze) Bon appetit!
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