Bovine Cheese Cheese is one of the most important dairy products known around the world. It is eaten alone with bread and vegetables or used in the preparation of various dishes such as pizza, pies, pasta, desserts and others. Cheese is usually made in factories using cow's milk. Article on the steps to be followed to make this product of cow's milk at home.
How to make cheese from cow's milk Ingredients: -
Five liters of liquid bovine milk, preferably full-fat.
Half a cup of white vinegar.
Two tablespoons of salt.
Half a tablespoon of a grain of blessing.
How to prepare :-
Sprinkle the amount of milk in a deep, thick bowl and place it over medium heat. Leave the pot on the fire until it begins to boil. Remove the milk pot from the fire, and pour the amount of white vinegar on it, taking care to stir ingredients well using a wooden spoon. Put the bowl aside, and you will notice that the milk begins to gather on each other and lumps, leaving a transparent liquid underneath. Clear the resulting transparent liquid and place the resulting curd on a clean cloth so that it is well hydrated. Add the salt of the dish, the pond bean to the cheese, and stir the ingredients.
Press the cloth until the liquid is gathered at the bottom. Place the cheese-containing cloth in a plastic strainer so that it is placed over a deep dish to filter excess water. Place a large glass dish over the cheesecake, and inside it a weight, like stone, or mortar. Leave the cheese until completely drained for at least five hours, with the need to place it in a cool place. Remove the cheese from the cloth, and put it in a flat dish to cut it. Keep the cheese in a plastic tray inside the refrigerator until use, as it is served with tomatoes and olives. Note: The more you leave the cheese in the cloth to cover, the heavier and heavier. How to make fat cheese from cow's milk Ingredients: -
Two liters of bovine, whole-fat milk.
Four teaspoons of white vinegar. Half a tablespoon of salt.
How to prepare :-
Pour the liquid milk into a bowl and place on medium heat, keeping four teaspoons of milk for subsequent use. Leave the milk on the fire to boil, taking care to move it from time to time so as not to burn at the bottom. Add the amount of vinegar to the milk, leave the pot on the fire until the milk curd is gathered, and the transparent liquid stays at the bottom. Remove the resulting curd from the container and place it directly into the electric mixer. Put the amount of milk previously held, and add the cheese with salt. Run the mixer at medium speed, until the cheese is smooth and coherent. Pour the soft cheese into a tightly sealed glass container and keep it in the refrigerator until use.
