To ensure a healthy consumption of cheeses, the best types of cheese can be prepared with the minimum and simplest ingredients, as the cheese is prepared in different ways according to the different materials that make the cheese form from the ingredient. main, which is milk or what some call milk.
In our article we will know most ways to make cottage cheese with simple ingredients and in an easy way, so come with us:
How to make cheese
Before entering the topic of how cheese is made, some important facts about cheese, this substance that everyone loves and that has long been present on our tables and included in many of the dishes we prepare:
Some things to know about cheese
Dairy products are one of the main groups in the food pyramid that includes milk, yogurt, cheese and yogurt where the daily consumption of 2 to 4 units of this group is recommended for all people.
Consumption of cheese has many effects on the body. It is one of the important foods and dairy products that are obtained from milk and are consumed worldwide. There are different types of cheese and it is used mainly in the breakfast and lots of people. consider it special at breakfast.
It is best to include a variety of food groups in your diet to get all the nutrients your body needs.
The nutritional value of cheese
As part of the dairy group, cheese is a good source of protein, calcium and phosphorus.
Cheese can protect teeth from caries.
Eating cheese affects the quality of sleep and prevents disturbances.
Due to the high calcium content of cheese, it is considered beneficial for bone health and reduces the risk of osteoporosis.
Its potassium, phosphorus and magnesium content helps maintain a healthy cardiovascular system.
The natural fats found in cheese do not allow you to gain weight, especially low-fat types.
Cheese also contains proteins, vitamins and minerals that strengthen muscles.
Eating cheese strengthens the immune system.
In addition, cheese contains beneficial bacteria that keep the gut healthy and makes the body so strong that your body can easily fight any type of infection.
How important is the choice of milk?
Before we start making cheese do we want to clarify one of the most curious things that when making cheese we use pasteurized milk or raw milk?
We prefer you to use raw milk because it is structurally more suitable for making cheese.
Pasteurized milk is purified from all germs and long-lived milk, but undergoes certain structural changes after many processes, so it becomes difficult for yeast to work in this medium or to make yeast-free cheese with a single click.
Before we start making cheese, we want to clarify another issue, which is that when making cheese at home you can prepare cheese in two different ways, which is either preparing cheese without yeast or with yeast.
Note: By yeast we mean the substance that helps to turn milk into pieces of cheese in a short time.
When you plan to use yeast, you can get it as rennet pills by ordering it at your local or organic store.
If you want to make unleavened cheese, in this case, you will have to use simple ingredients from your kitchen, such as whey, lemon or vinegar.
You should definitely choose yeasts that are healthy, uncontaminated and stored in the right conditions.
How to make cheese in different ways
Cheese can be used for breakfast on a variety of foods such as cheesecakes or added to some dishes or eaten with bread along with a cup of tea where the cheese is made in different styles and in different regions and the way it is prepared depends on the taste of the people in each region.
The main ingredient used in the preparation of this food is milk (cow's or sheep's milk), which is used to coagulate various substances.
How to make cheese with rennet tablets:
- 2 liters of milk.
- Quail pill quarter.
- teaspoon of salt.
- 4 tablespoons water.
How to make cheese with rennet tablets:
Initial rennet pellets are pellets that are sold in grocery stores and used to make cheese.
Pour the milk into an aluminum or stainless steel pot and simmer.
Do not boil the milk too much, the temperature of the milk should be about 40 degrees Celsius, which you can check with a thermometer or with your finger (just feel a little hot when you insert your finger into the milk).
When the temperature of the milk reaches about 40 degrees, stir it until the temperature is the same all over the milk, then turn off the gas.
In a cup, put the amount of water, salt and a quarter of a pinch of rennet and let it dissolve well, then pour it over the amount of milk and stir.
Note: Do not mix the rennet with a little milk so that it does not clot, but with a little water.
Cover the bowl and leave it in a warm place.
After an hour, you will notice that the pieces of cheese are grouped in a yellow liquid, and this process is the formation of cheese.
Put the pieces of cheese that have formed in the liquid into pieces of thin cloth, tie them and then put them in a colander until the water is drained.
Put something heavy in the cheese and leave it in the fridge for 4 to 5 hours until the water is completely removed, which is an important step for good results and the consistency of the cheese.
Remove the cheese pieces from the cloth pieces and cut them into slices and place them in salted water.
How to make cheese with vinegar:
- 2 kg of milk.
- A cup of yogurt (or milk).
- 1/4 cup white vinegar.
- teaspoon of salt.
How to prepare cheese with vinegar:
First boil the milk for 20 minutes (to heat the milk), then stir in the yogurt with a spoon and add it to the boiling milk, then add the vinegar and salt.
The vinegar will begin to seep into the milk, making it thick in a few minutes.
Let the ingredients cool for about an hour.
After this time the cheese is ready.
Remove the pieces of cheese that formed from the water that formed and place it on a cloth over a colander to remove all the water.
We pour a little salt into the chilled milk water, chop the cheese and put them in this water.
Note: Keep in mind that the saltier the water in which we put the cheese, the saltier the cheese, so we should not put too much salt, especially for people suffering from hypertension.
How to make cottage cheese with yogurt at home:
- 2 liters of milk.
- A small cup of yogurt.
How to make cottage cheese with yogurt:
Put the milk on low heat until it boils a little, then remove from the heat to heat the milk and add the amount of yogurt and stir a little.
Stir in the milk for about 7 minutes to cut into pieces, after 10 minutes, the milk will gradually turn into a ball and gradually consolidate.
Immediately pour the ingredients into a mesh cloth placed in the colander to remove the water that comes down from turning the milk into cheese, roll the cloth carefully so that there is no excess water and put in a thick bowl to remove the l 'excess. water.
After 4 to 5 hours, the cheese will be a piece already made, where you can cut it according to your desire, if it is preferable to be of medium size.
Add a little salt to the water that came down from the cheese formation (you don’t have to put too much salt) and then put the cheese pieces in that water.
You can keep the cheese in the fridge for a long time and not spoil.
How to make homemade cheese with cottage cheese:
- 1 kg of milk.
- 1/2 teaspoon cottage cheese.
How to prepare:
Pour the milk into a pot and put it on medium heat.
When the milk is heated, remove from the heat and let it cool a bit.
When the temperature of the milk reaches the correct level (slightly above body temperature) add the curd and stir.
After 15 minutes, cover the milk as it turns into pieces of cheese.
We collect the pieces in a piece of cloth like a net, tie them, then put them in a colander to remove all the water and make the pieces a large piece and leave them for 3 to 4 hours in the refrigerator.
We take the cheese out of the cloth, cut the cheese into pieces and put it in salted water.
How to make cheese with lemon juice at home:
- 8 cups milk.
- 1/4 cup yogurt.
- 2 tablespoons lemon juice.
How to prepare:
Pour the milk into a pot and bring to a boil.
Once the milk has boiled, remove it from the heat and let it cool to body temperature, then add the yoghurt and lemon juice and stir well so that the milk turns into pieces of cheese.
At this stage, when the milk is well chopped, the solid parts are separated from the liquid by pouring the ingredients into a fine sieve with a soft lace cloth placed in a large bowl so that the water drains from the cheese into the bowl. large and the pieces of cheese are collected on the piece of cloth of the strainer.
Now you need to take the lace fabric and tie it so that the pieces of cheese come together and become a big piece.
Hold the cheese you picked up on the cloth that closes quickly under the tap for 5 seconds to get rid of the lemon juice taste of the cheese.
Hang the cloth somewhere to remove excess water. You can also get rid of excess water by applying a little pressure with your hand.
Now you need to put the bag on a flat surface after 30 minutes and then put it in a colander and weigh it with something heavy.
Wait 2 to 3 hours, then remove the cheese from the cloth and cut it to the desired size. You can store it in the fridge without salt or put it in salted water with a proportion of 13% salt to the amount of water.
How to make soft cheese:
- 1 kilo of boiled milk.
- Half a tablespoon of lemon juice or lemon salt.
- A teaspoon of black cumin and a teaspoon of sesame.
How to prepare soft cheese:
When the milk boils, let it heat up a bit and then add the lemon juice or lemon salt.
Meanwhile, the milk will turn into very small pieces, we leave it in the liquid for a quarter of an hour and then we strain the ingredients in a colander with a mesh cloth.
Tie a piece of cloth and pour warm water over it for a few seconds until the sour taste of the cheese disappears, and then, with your hands, try to remove the excess water from the cheese that has formed.
Leave it for 30 minutes until the water is completely removed.
Remove the cheese from the cloth and place in a deep bowl and rub with your hands until the pieces of cheese break and become soft.
Sprinkle an amount of black cumin and sesame over the cheese for a more delicious taste.
If you want the cheese to be sweet, don’t add salt to it, this is the Circassian method, if you prefer it a little salty, you can add a teaspoon of salt while rubbing the cheese pieces.
Additional tips for making cheese at home
When the milk is boiling, add 1/8 teaspoon of sugar per liter of milk to prevent it from boiling and burning.
Or you can put 1/8 teaspoon of salt per liter of milk while boiling.
Putting the cheese in brine improves dryness, improves the taste of the cheese and makes the cheese free of germs.
If the cheese becomes hard, put it in boiling water without salt to soften it.
For long-term storage of the cheese, store it in the water that escapes from the milk while the cheese is forming after adding salt to it, and then refrigerate it.
To prevent the cheese from drying out, store it in a closed container so that no air enters.
When we want to separate the cheese from the liquid that is collected in it, the hole in the cloth where we are going to drain the ingredients must not be so large that pieces of cheese can pass through it, nor so small that water does not enter. through the holes.
How to make cheese at home in the easiest way