Monday, 4 June 2012

How to make cheese, Easy recipe to make cheese

Cheese is a generic term for different group of milk-based food products. Cheese is rich in proteins and fat from milk. Basically the milk of cows, buffalo, goats, or sheep is used ti make cheese. It is produced by coagulation of the milk protein casein. Usually , the milk is acidified and addition of the enzyme rennet causes coagulation. The solids are separated and pressed into final form.Some cheeses have molds on the rind or throughout. Most cheeses melt at cooking temperature. there Many types of cheese are produced. Their styles, textures and flavors depend on the origin of the milk (including the animal's diet), whether they have been pasteurized, the butterfat content, the bacteria and mold, the processing, and aging. Herbs, spices, or wood smoke may be used as flavoring agents. 

Ingredients for making cheese : 

2 quarts (liters) of 2% or 3.25% milk (the latter may produce a bit more cheese)
1/4 tsp liquid rennet*
non - iodized salt, such as pickling or kosher salt (optional at this point)

*Liquid rennet is the indispensable ingredient needed to make this type of cheese recipe. I will talk more about it following the recipe instructions.

Directions for making Cheese :

Pour milk into an aluminum or stainless steel pot. Add 1/4 teaspoon liquid rennet and 2 tablespoons non iodized (pickling or kosher) salt. The amount of salt can vary according to your taste. You also have the option of adding salt at a later point instead which is explained below.

On medium heat, stir milk constantly for approximately 10 minutes. At that time, you will begin to see the milk solids separate from the whey and start to clump together. Remove from heat.

You will now need to scoop about 1 cup of the cheese into your hand and squeeze out as much water as you can forming patties about the size of a small hamburger. Transfer cheese to a container and pour a small amount of the liquid whey into the bottom. This will help preserve the cheese for a few days since most of the salt will have remained in the liquid. Or, if you didn't add salt to the milk at the start, you can add the salt to both sides of the patties now.

Cut into small pieces and serve on your favorite bread or mix it in a salad.

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