Cheese
The variety of cheese varies according to the country of origin, and the type of milk used. There are types of cheeses prepared with goat’s milk or goats, and some are prepared with cow’s milk. Antibiotics are performed by enzymes that are present in the rennet, which in turn activate the bacteria in a warm atmosphere to begin the process of coagulation and separation of the serum, and milk coagulation to form the cheese.
Some cheeses may be present in some countries, not all. Preparation of cheeses may require sequential and sequential steps that require a lot of time and effort to be prepared inside the house. So I will mention easy ways to prepare cheese, which you can simply do at home.
Prepare white cheese with vinegar or lemon juice
Ingredients
- Four cups of whole milk.
- A quarter cup of white vinegar.
- habat al Baraka.
- Salt, to taste.
- A stainless steel pot, a handbrake, a soft wire filter, and a piece of white gauze.
How to prepare
- Put the amount of milk in a pot of fire, and boil the milk, and then let it cool and become lukewarm and slightly inclined to heat, and you can use the thermometer.
- Add a quarter cup of white vinegar to the milk, and with a hand-shake handball clockwise, you will immediately notice milk curdling and separation from the serum.
- Continue stirring until the whole milk is clotted. Remove the milk from the wire strainer, place it in the clean gauze piece and make sure to put a hollow container under the gauze piece to collect the excess serum.
- Add the salt as desired to the amount of cheese clotted, and tighten the closure of the gauze and leave for an hour to help salt to get rid of the rest of the excess serum.
- After the hour, add the broth to the cheese and stir it well.
- In a square or rectangular Bairx tray, paint with a small brush of olive oil.
- Start by adding cheese in the Pyrex tray, carefully patting it, and you can filter any serum plus.
- Cover the baking tray with nylon wrap, and place in the fridge for at least five hours.
- After the specified time, you can cut cheese in Chinese into small boxes of the size you want.
- Put the cheese in a glass jar, drench it with olive oil, and never keep it with water.
- You can serve breakfast with tomato and olive slices.
- You can add a few spices instead of the grain of the pond, such as crushed potatoes, crushed green thyme leaves, or dried mint leaves.
Preparation of creamy white cream cheese
Ingredients
- Two kilos of whole-fat milk; the equivalent of two liters.
- A quarter cup of white vinegar.
- A quarter cup of olive oil.
- Salt, to taste.
- Half a cup of whey.
How to prepare
- First add the milk in a saucepan and cook with boiling water, and leave until it reaches the desired temperature of the coagulation.
- Add the vinegar and my heart with the handbread until the coagulation begins and the cheese is separated from the serum.
- Remove the cheese with a soft filter and keep half a cup of whey.
- Put the amount of cheese in the Molinix, then add salt as desired.
- Start with blanched cheese with half a cup of whey, and continue beating until you get a creamy cheese.
- Start by adding the amount of olive oil in the form of a fine thread and continue to beat until you get a wonderful cream cheese.
- Keep the cheese in a small, tightly sealed glass jar, and keep it in the refrigerator for 15 days without changing anything.
- You can prepare cheddar-style cream cheese with three slices of cheddar cheese while beating the cheese.
- Feet cheese with toast.