How do I make cheese 1
Make cheese yourself
Making cheese yourself is easier than you think. We have a simple recipe for making your own cheese or paneer (= cream cheese)
Ingredients for 8 servings
|6||Tbsp||Table vinegar, or lemon juice|
- Normally rennet is used in the production of cheese and for thickening milk. This is a mixture of enzymes found in the stomach of calves, young sheep or goats. However, no rennet is needed in this recipe.
- To make your own cheese, first pour the milk into a saucepan and slowly bring to the boil - stirring constantly.
- As soon as the milk boils, remove the saucepan from the hotplate and gradually stir in the vinegar (or lemon juice) - stirring constantly.
- After a short time, the milk will begin to flocculate. This means that the coagulated components (protein) separate from the whey.
- Then you lay out a sieve with a damp cheesecloth (= straining cloth) and pour the curdled milk into it. The whey can be collected and used later.
- Drain the whey well and then squeeze the cheesecloth with the cheese mixture more firmly with your hands - but be careful not to burn yourself. Alternatively, you can weigh down the cheesecloth so that it can drip out in peace.
- The longer and harder you squeeze the cheesecloth, the firmer the paneer will be.
- After about 1-2 hours, the liquid should have been squeezed out of the cheese mass. Then you can rub the cheese mass with plenty of salt and, if you like, with pepper and other spices.
Tips on the recipe
Sealed airtight and placed in the whey, the paneer (= cream cheese) can be kept in the refrigerator for 6-7 days.
Milk is of course important in the production of cheese. It should be fresh, unpasteurized and come from a carefully (free-range) cow. If you don't have fresh milk, you should make sure that you don't use long-life milk and that the fat content of the milk should be as high as possible - at least 3.5% fat.
Here is a recipe for homemade semi-hard cheese without vinegar or lemon juice.
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