Cheese is a solid food, produced from the coagulation of milk from animals such as cattle, sheep, goats and buffaloes. The manufacturing process involves the transformation of milk into curds and whey, through coagulation. Subsequently, the curd is pressed and molded into different shapes and sizes.
Although it may seem complex, it is possible to make cheese at home. Are you interested in learning how to make your own cheese? Keep reading this text for instructions!
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See how to make cheese at home
The type of cheese produced depends on the production technique, the origin of the milk and the aging time. There are countless types of diverse cheeses around the world, each with its own distinct characteristics of texture, flavor and aroma.
It is a rich source of protein, calcium and other important nutrients for the human body. See now how to make your cheese at home.
Check out this delicious recipe:
Ingredients
- 1 liter of milk (preferably pasteurized);
- ¼ vinegar or lemon juice;
- Salt.
Materials
- Cheesecloth or clean cotton cloth;
- Sieve;
- Form;
- Kitchen thermometer.
Method of preparation
- Heat the milk over low heat, stirring occasionally, until it reaches a temperature of around 32°C. Use a kitchen thermometer to measure the temperature;
- Add the acid (vinegar or lemon juice) and continue stirring gently until the milk begins to curdle. The amount of acid needed will vary based on the type of milk you are using. Generally, 1/4 cup of vinegar or lemon juice is enough to curdle 1 liter of milk;
- Turn off the fire and let the milk rest for about 10 minutes;
- Using a cheesecloth or clean cotton cloth, strain the curd and whey mixture through a sieve;
- Add salt to taste and mix well;
- Place curd mixture in cheese molds or containers with drainage holes and let drain for a few hours or overnight;
- After the cheese has completely drained, remove it from the mold and place it in the refrigerator to cool.
Attention!
It is essential to highlight the importance of food safety, as cheese production involves manipulation of perishable products and may pose health risks if not carried out correctly.
It is essential to remember that if there is an allergy or intolerance to lactose, casein or any other substance present in milk, it is necessary to avoid the consumption of cheese and seek medical advice to avoid possible complications.
