How to make cheese
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To make cheese, heat 10 liters of milk to 65-70°C to eliminate harmful flora, then cool it to 40°C and add 250cc of yogurt containing beneficial bacteria. Add rennet to coagulate the proteins, then cut the curds after 1-2 hours and drain the whey. Press the curds together overnight to remove more moisture. The cheese can be salted and aged to develop flavor.
How to make cheese
- 1. how to make cheese
- 2. Tips to make homemade cheese, step by step To prepare a good-sized cheese, you use a lot of milk: for every 10 liters of milk is obtained one kilogram of cheese. To begin, take 10 liters of pasteurized milk with 3% to 4% fat and heat to 65 ° or 70 ° C. Through this process we will eliminate the flora that can cause damage. If you work with pasteurized milk is not necessary to boil it because it loses some convenient features to make cheese. Let cool at room temperature until it reaches 40 ° C. At this time add a yoghurt (unflavored) of 250 cc to the milk. The yoghurt has a high concentration of lactobacilli, in charge of developing different flavours in the cheese. Add the rennet. This product is available in pharmacies, usually in tablet form. For 10 liters of milk, a quarter of a pill is enough. Rennet is an enzyme that helps the milk protein coagulate. Let the mixture at room temperature 1 to 2 hours until it has completely solidified. To find out if it is ready, move the container: if you notice that the milk is separated from the walls in a single block, it is time to move to the next step.
- 3. How to curdle? During this stage, we define the "personality" of the cheese. Basically, the idea is curdling (solidified milk) and remove all the water possible. To do this, cut cubes 1 1 / 2 to 2 inch. The ideal technique is to use a sharp knife and draw a grid on the ground surface, to obtain small cubes. Notice how the curd starts to release a liquid substance or serum. Cubes begin to sink and the liquid arises. The idea is to separate the solids and drain water. If you notice some small bits of cheese floating in water, use a strainer to avoid losing them. The curds can be recut to remove more water or make small grooves on it to act as a drainage channel. Once extracted as much liquid as possible, place the cubes in small plastic containers. The packaging of butter or cream cheese are great because, you need only previous hole with a hot nail at the base and sides. Fill each container half and place on top of a cylinder as a weight on top to cover the dough. Press and it will lose the remaining water. Don’t separate pieces. Put them together in the same container to avoid air spaces where they can develop fermentation processes. Let stand 24 hours at room temperature. Unmold and place it in the refrigerator wrapped in plastic for microwaving.
- 4. Options for gourmets Salt can be added at different times of the process. If you prefer a mild flavour add salt once they made the first cut in the curd. The salt will facilitate the extraction of water. Add the same proportion as used for salting your meals. If you prefer a strong-tasting cheese, ideally let it ripen in the refrigerator. To initiate this process remain unwrapped cheese 15 days to 3 weeks. Remember that every day you should turn the cheese to prevent mold from forming moisture on the bottom. After this time, pack. Under these conditions keep up to 8 days if refrigerated. The result is an intensely flavoured cheese with a hard crust on the outside and soft inside. In general, we recommend the use of whole milk for homemade, ideally possessing a 3% fat. However, if you prefer an alternative diet, use skim milk and yoghurt. Remember that to produce more or less amount of cheese you only have to increase or decrease in the same proportion each of the ingredients.
- 5. http://www.youtube.com/watch?v=xRyyfCQSd9o The end HECHO POR: REBECA Y RAQUEL