The cheeses are appetizers that are eaten on breakfast and are essential to be served at the breakfast table because of the benefit of the body as they contain a high percentage of calcium needed by the body and can be used cheese by putting on many salads and some of the dishes and dishes And to be very fun and magnificence, the days of grandparents were making all the dairy products and cheeses in the house and was characterized by taste wonderful and healthy, but these days we get all these foods ready from the shops without knowing the quality, because of the large number of works that occupy the wives Houses.
Therefore, we will provide a method for the preparation of white cheese in a fast, easy and successful manner with ensuring quality, health and pleasure in taste.
Ingredients
- Three liters of milk.
- A quarter cup of white vinegar.
- Quarter cup of natural lemon juice.
- The black pond is two small spoons.
- Sour tray .
- Salt, to taste .
- White gauze.
How to prepare
- Bring the liquid milk and the cream and move it until it becomes liquid, and put it potted on the quiet fire and then move until it reaches a temperature of moderate and close to hot and to find the appropriate temperature for milk heat, the finger is placed after washing and sterilized with milk and is counted for ten and if This heat is the appropriate heat for coagulation.
- When the milk reaches an appropriate temperature, the lemon and vinegar are placed on the milk, and then the milk is moved. After that, we will observe milk coagulation, which is required.
- Then add the grain of the pond and move until the coagulation is complete and the milk is collected in the form of blocks.
- Bring the filter and hemispheres with the water retention afterwards.
- We bring the white gauze and put in the coagulation of any cheese with a grain of blessing and leave it until it is finished from the ground and we squeeze the gauze slightly.
- We then open the gauze and bring the salt and put it on the cheese and the amount of salt as desired by salted cheese, then we rub the cheese with salt and we collect it again gauze so that the disposal of the remaining water.
- Leave the cheese crumple for half an hour until the whole filter is done. Then we form the cheese and place it in the vats. It is preferable to be tightly sealed and press the cheese until the shape of the container is either a box or a circle.
- We leave the cheese in the fridge for three hours and then get out and are sprayed with salt and cut in appropriate sizes and then put it with water that we left after boiling the milk and add a little salt.
- Cheese is then kept in the fridge for a long time without spoiling or affecting its ingredients.
And health and wellness.