Ever dreamed of making your own cheese? This simple, blender-friendly recipe transforms a mere liter of milk into a whopping 3 kilos of delicious cheese!
Ingredients:
- 1 liter of whole milk
- 1/4 teaspoon of citric acid powder or lemon juice
- 1/4 teaspoon of rennet powder (or liquid rennet, following package instructions)
- Salt to taste
Instructions:
- Heat the Milk:
- Warm the milk to body temperature (around 37°C or 98.6°F). You can use a thermometer or test it by dipping your finger in. It should feel warm but not hot.
- Add Acid:
- Dissolve the citric acid powder or lemon juice in a small amount of water.
- Slowly pour this mixture into the warm milk, stirring gently.
- Add Rennet:
- Dissolve the rennet powder in a small amount of cold water.
- Stir this mixture into the milk.
- Curd Formation:
- Let the milk sit undisturbed for about 30-45 minutes, or until a solid curd forms. You should be able to cut through it with a knife.
- Cut the Curd:
- Carefully cut the curd into small cubes, about 1 inch in size.
- Heat the Curd:
- Gently heat the curds, stirring occasionally, to a temperature of about 40°C (104°F). This helps expel the whey.
- Drain the Whey:
- Line a colander with cheesecloth and place it over a bowl.
- Transfer the curds to the cheesecloth and let them drain for several hours or overnight.
- Salt the Curd:
- Once the curds have drained, add salt to taste.
- Shape the Cheese:
- You can shape the cheese into any desired form, such as a log, ball, or square.
- Age the Cheese:
- For a stronger flavor, age the cheese in a cool, dry place for a few days or weeks.
Tips:
- Experiment with Flavors: Add herbs, spices, or even fruit to your cheese for unique flavor profiles.
- Temperature Control: Maintaining the correct temperature is crucial for successful cheesemaking.
- Patience is Key: The aging process can significantly impact the taste and texture of your cheese.