Natural soft homemade cheese on pepsin sourdough

Tan, we have another one of the same choice for sale (from a local manufacturer (with a fat content of 4 to 6%) I'll try it too.
And the lotions are all chloride and rennet. Well .. boom to fill the bumps. But, in fairness, I must say that even the way it works out for me is better than store-bought cheese (or rather, cheese product) And it's delicious to us.
The rest - we will work out))

[soft natural cheese]

it's better than store cheese

And this is the main thing - that it is not a cheese product, but soft natural cheese

And take your time, hurry up little by little, in parts we will master the road to cheese, not in a hurry
Gods do not burn pots, and we will do it

On Thursday, I cooked another cheese, I work out a cheese bun-grain, and so it's delicious to eat, already included in the everyday menu

This time, I removed a large layer of cream, thereby reducing the fat content of the milk.
Immuno BakZdrav was added to pepsin.
The milk curdled into a lump very quickly, about 20 minutes was enough, and the curd was dense, even
After cutting the clot, I added 4 tbsp. l. coarse salt, and let it stand for another 30 minutes to allow the cheese to slightly salt.

Further as usual.

Here's what we have, the result is very pleasing

For storage, I put the cheese in a Waxi jar, which has a grate at the bottom, it turned out to be an excellent way for the whey to drain under the grate when storing the cheese





Bon appetit, everyone!

Tan, great.
And I am sorry to spoil the whey with salt. We got used to drinking serum. So deliciously sweet)))

[Natasha]

Natasha, Thanks for attention!

I also cook cottage cheese in parallel, and I have enough of this whey Cottage cheese and cheese, together for a week

I add salt to the curd for taste, only a little salt is obtained

I really liked adding sourdough for the cheese, along with pepsin, I immediately felt the taste better and the very structure of the cheese

Well, I ordered a sourdough. I'll try too.

[Admin]

Admin, Tanya, at last I am ripe for such a cheese. I did everything as you wrote, but failed. The clot did not work. I took 2 liters of milk, added 2 tablets of acetedin pepsin. Then she added another 2. And silence. I put the saucepan aside, tomorrow I will probably add kefir, heat it up and make cottage cheese. Pasteurized milk. Probably because of this it didn't work out, right?

[Ira]

Ira, I made this cheese from raw fresh milk.

Try to warm up the mass to 42 * C and hold it for another 40 minutes, perhaps a clot will appear

Thanks Tanyush, I'll try. But then it will be necessary to buy and make from fresh homemade.



Tanya, all the same made cottage cheese. The milk gave a curd in the morning, but it looked like yogurt, so it warmed it up and threw it onto cheesecloth. The result is a curd. Cheese making ahead