How to make cheese at home

Homemade mozzarella

Ingredients:

For 2 servings:

● 1 L of milk

●125g of natural yoghurt

1.5 tsp. salt (more if you like), it is not too salty

●1 tbsp. vinegar essence (25%)

Preparation:

Heat milk and salt, but do not bring to a boil. Add the yoghurt, stir, add the vinegar, stir well and remove from the stove.

Durshelag covered with clean gauze rolled up in about 4 layers, pour there curdled milk (whey do not pour out!), well squeeze out the cheese from the whey.

Form a ball of squeezed mass. And put it in the whey, cover with a towel and let cool.

We put the cheese in a cup with whey in the fridge for 24 hours, then drain the whey. Store in a closed plastic container.

8. Homemade Philadelphia cheese first recipe

Ingredients:

● 1 liter milk

1 tsp. salt

1 tsp sugar

●500 ml of kefir

1 egg

A pinch of citric acid or lemon juice

Preparation:

Boil the milk, adding salt and sugar to it.

Bring it to a boil and turn off the gas.

Now add kefir (lukewarm), stir until the mass curdles.

In a colander slop mass on gauze (better to make 4 layers) and let the whey drain - this will take about 15-20 minutes. Squeeze the whey do not have to, because not much of it should remain in the cheese. But stir it a little (periodically) can.

Whisk the egg in a separate bowl with citric acid (on the tip of a knife) until frothy.

Now add the resulting hot curd mixture to the egg mixture and continue beating until homogeneous.