Cheese
The cheese was first known in Europe and the Mediterranean region on a small scale and then spread to the rest of the world. The first factory to open cheese was in Switzerland in 1815. The basis of cheese is milk, regardless of its class, but prefer cow’s milk or sheep’s milk.
Preparation of cheese with cream
Ingredients
- Two liters of liquid milk, full-fat.
- Four drops of cheese coagulants are found in pharmacies, a type of bacteria.
- Cheese flavors.
- Two tablespoons of cream.
- Half a teaspoon of powdered sugar.
How to prepare
- Put the milk in a small saucepan, then put it in a larger bowl filled with water – a water bath -, until the milk is milked until it reaches 50 ° C.
- Put the droplet drops and then leave the milk for forty-five minutes, and after the time we find that the milk has become in the form of blocks and smooth.
- In a careful manner, using a large, well-drilled spoon, move the cheese blocks from the pot to another bowl, preferably from the perforated pottery or on a clean cloth. Leave it for five hours until it is purified without stirring or stirring at room temperature. about him.
- After the time is due to start salting the cheese without touching it, and the reason for this so as not to enter the bacteria of the body cheese, and then turn the cheese once in another container, and salted from the other, and then put them in the refrigerator a little.
- Remove the cheese from the refrigerator, add the amount of cream and half a teaspoon of powdered sugar, mix ingredients carefully with a spoon of wood, and then put the cheese in a food bag, preferably glass, so as to preserve the food well and does not affect the taste.
White cheese
Ingredients
- Five liters of whole-fat liquid milk.
- Half a cup of white vinegar.
- A tablespoon of salt.
- A teaspoon of a grain of blessing.
How to prepare
- Bake the liquid milk in a deep, non-stick saucepan and be thick on a medium heat until it boils.
- We raise the amount of milk from the fire, then add the amount of vinegar directly and move the ingredients slightly together.
- We leave the milk covered and after a few minutes we notice that the milk starts to form and the liquid is transparent. Leave the milk for 15 minutes until the mixture is well separated.
- Halves the liquid as much as possible from the pot, and then put the mixture in a gauze bag or cloth light and thin, and add salt, and the pond, and turn the ingredients until the salt mixes well.
- Squeeze the mixture lightly until it is gathered at the bottom of the bag, then place it in a plastic strainer with wide holes over a deep dish.
- Put a glass plate over the bag, then put a heavy object on it, for example a heavy piece of stone.
- Leave the cheese for up to five hours in a dry place, and the longer the cheese is left under the stone, the more cohesive cheese we will get, with the water being removed from the dish from time to time.
- We take the cheese out of the bag, cut it into slices and serve it with fresh bread and olives.