Reklama
Reklama
Reklama

Cheese from the store is tasteless!!! I’ve been making cheese at home for 10 years. Fast and easy.

Heat the Milk: Pour the milk into a large saucepan and place it on the stove over medium heat. Heat the milk slowly until it reaches about 180°F (82°C). Stir occasionally to prevent it from scorching.

Add Acid: Once the milk has reached the right temperature, remove it from the heat. Add 1/4 cup of vinegar or lemon juice and stir gently. The milk will start to curdle, forming curds and whey. Let it sit for about 5-10 minutes to allow the curds to fully separate.

Drain the Curds: Line a fine-mesh strainer with cheesecloth (or use a clean kitchen towel) and place it over a bowl. Pour the curdled milk into the strainer to separate the whey from the curds. Allow the curds to drain for 10-15 minutes.

Season the Cheese: Once the curds are drained, you can stir in salt to taste. You can also experiment by adding herbs or spices for flavor, if desired.

Shape the Cheese:

zobacz więcej na następnej stronie Reklama
Reklama

Yo Make również polubił

Super lekki obiad z 6 cukinii, 2 jajkami i odrobiną mąki

Instrukcje: Przygotowanie cukinii:  Rozgrzej piekarnik do 180°C. Cukinie pokroić w cienkie plasterki i ułożyć na blaszce wyłożonej papierem do pieczenia. Cukinię ...

Mexican Shrimp Cocktail

Bring a large pot of water to a boil. Add the shrimp and cook for 2-3 minutes, or until they ...

Weiche Karamelltrüffel: das Rezept für einen unwiderstehlichen Genuss

Richtungen: Zucker w einer Pfanne bei mittlerer Hitze schmelzen. Masło Kalte w Stücken und Schlagsahne hinzufügen. Zuletzt Kaffee und Salz ...

Lobster Tails: A Creamy Dinner You Can’t Resist This Weekend!

Using kitchen scissors, cut down the center of the lobster tails, through the shell, and gently pull the meat out ...

Leave a Comment