#white #cheese #natural #at home
Today I shared White Cheese With Holes Video on my channel hope you enjoy..
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Hello, I'm Angel. I love to cook and I am interested in learning new tastes. For those who love to cook and entertain like me, I share my kitchen with you with easy, practical and delicious recipes. I hope you enjoy my Turkish cuisine and other recipes.
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materials
5 liters of milk
1 tablespoon of cottage cheese
Important points for making white cheese
1. Our milk must be from a safe and clean animal that is not sick.
2. Filter the milk
3. The pot and all the materials used and the floor must be clean
4. Milk should be pasteurized if yeast is used
5. Wear food grade gloves if possible (I don't yet), especially those with sensitive skin
6. Yeast should be low
7. The cheesecloth bag or bowl should not smell of detergent
8. Printing takes 3 to 5 hours
9. Press hard
10. If it does not hold milk with yeast, it is necessary to wait a little longer
11. Brine water should be pure natural pure water or should be boiled with salt for 1 night before and rested (over 1 night).
12. Salt should be rock salt
13. Must be a glass jar or glass container
14. Fresh cheese is best kept in the refrigerator for 1 hour and has a shelf life of up to 3 months.
15. If you're a cheese maker, have a thermometer and a kitchen scale
16. Milk is pasteurized by shocking it by placing it in cold water or ice water if available, waiting for 2 minutes at 72 degrees. Harmful bacteria are killed by sudden shock
17. All utensils and surfaces must be clean from the beginning to the end of the cheese
18. Tightly squeeze the bag to prevent the cheese from becoming soft
19. If the cheese is soft, this is one of the reasons why it melts and dissolves in water
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