Without cheese it’s hard to imagine any solemn table and an everyday breakfast too! True, at current prices we want to buy it less and less, economically believing that we can spend the same money from buying cheese on nourishing potatoes, with the help of which it will be possible to feed a large family.
But what to do if the prices of cheese all rise and rise, while wages remain practically frozen at the same level ?! That's right - to learn how to create a tasty and healthy homemade cheese, because its recipe is extremely easy. Cheese, cooked at home, easily decorate any dish you cooked or vegetable salad. Brynza or feta created by you will become an excellent independent dish if you cut them into slices and serve them with seasonal vegetables, so that’s it!
To make 700 g of delicious cheese you will need:
- 2 liters of fresh milk;
- 1 pack. ferments for cheese;
- 1 tsp. salt.
You can buy cheese sourdough at any pharmacy nearby, it is quite inexpensive! But without it, milk should not be sour. One bag of yeast can be thickened from 1 to 3 liters of milk. Get only homemade milk! Diluted store milk will not turn sour, no matter how much ferment you pour into it. Be sure to try the milk before you buy to make sure it is fresh. Coming home, boil the milk to froth and cool to room temperature. Pour the ladle of milk into a separate glass and pour dry sourdough into it. Stir until completely dissolved and pour into the bulk.
Now, the fermented milk should stay warm for at least 7-9 hours while the live bacteria produce cheese from milk for you. To do this, pour the milk back into jars or other containers - the smaller the size of the containers, the faster the milk will break down into cottage cheese and whey. Place the jars in the heat and cover with lids. This is best done at night, so that by morning you can re-engage in cheese. As soon as you see that the whey has separated, take a clean gauze or a clean towel and put them in a colander, trying to wrap a little at the edges.
Place a colander in a saucepan and pour one can into it. The whey will be drained down to the pan, and the curd will remain in a colander. Do the same with the second tank.
Then wrap the edges of the fabric and tie them together. Thus, the cottage cheese will remain in a small bag, which is recommended to be hung on the crane or on the crossbar so that the rest of the whey will drain from it. By the time it takes about half an hour.
As soon as the whey is drained - lower the bag of curd back into the colander and place it in the bowl, setting the pressure on top. As a yoke, you can again take a liter jar filled with water. In this state, your cheese will spend about 1-2 hours.
Then drain the whey from the bowl and add salt to it.
Fill with boiled water, mix well and put a bag of cheese in it. Leave it in salted water for about 1-2 hours - during this time the cheese will absorb the necessary amount of salt and become very tasty and slightly salted.
Take out your homemade cheese and cut it into slices. And if you decide to cook a Greek salad, then - diced! Serve with greens. Enjoy your meal!
Cost calculation:
And now we will consider how costly it turns out to make cheese at home:
- 2 liters of milk - 55 rubles .;
- 1 pack. ferments for cheese - 25 rubles.
Total: 80 rubles.
So 700 g of feta cheese or feta you will create for 80 rubles, despite the fact that the average cost of 1 kg of such a fermented milk product is about 300 rubles! And if you ferment 3 liters of milk, then just get 1 kg of cheese, saving 200 rubles!
