How to make cheese
Cheese is one of the most widely consumed dairy products around the world. It is a very rich source of calcium, which the body needs to build and health of bones and teeth. Eating a meal of cheese instead of drinking a cup of milk for those who do not want to drink milk every day Breakfast can be eaten with slices of tomatoes, cucumber and fresh mint leaves with hot drinks, but they are prepared in the preparation of pancakes, pastries and lots of dessert dishes.
In the past, our grandmothers were the ones who brought all these varieties of cheese, milk, butter and milk at home. Nowadays, we get everything we want from the market with a big difference in taste. We no longer taste the authentic taste of food as before , And here we will offer the method of preparing cheese without any manufactured materials or additives.
Ingredients
These ingredients make two tablets of cheese.
- For two liters of liquid milk.
- Semi-lemon juice.
- 2 tablespoons white vinegar or apple cider vinegar.
- Three tablespoons salt.
- Two tablespoons of the blessing.
- Clean white gauze.
- Mold or bowl for the cheese.
How to prepare
- Put the milk in a pot on a quiet fire until it reaches boiling point.
- Mix lemon juice and vinegar with each other in a bowl.
- Vinegar and lemon are added to the milk, (you will notice be lumps of milk or milky curd).
- Leave the mixture on the fire without stirring until it cools completely.
- The coagulated milk is filtered by the cloth, while retaining the water for preserving and storing the cheese.
- The water is completely removed from the cheese by squeezing it by gauze.
- Leave it hanging until it gets rid of the water, open the cloth, add a little salt and the pond bean, rubbing the cheese with salt to get rid of the remaining water inside.
- Roll the cheese with the cloth and tighten it to the desired shape according to the mold available to us.
- Leave for hours until drained, and the cloth is pulled with each stage of water filter.
- Spray the cloth from outside with a little salt from time to time to keep it from collecting insects and for sterilization purposes.
- After the cheese cools and takes the desired shape, put it in a bowl and spread it well and keep it in the refrigerator for three hours, then put the water that we saved over the cheese until it submerged to keep it from rotting.
- Saves the cheese in a cool place.