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4. Milk Curdling
Let It Rest: After covering the pot, leave it alone for approximately an hour. The milk will curdle and start to separate into liquid whey and solid curds during this period.
5. Taking the Curds and Cutting Them Up
Cut the Curds: Using a long knife, cut the curds into tiny cubes after they have formed. This facilitates the whey’s release. Prepare the Curds: Stirring carefully, cook the curds slowly to 38°C (100°F). For about half an hour, keep this temperature maintained. The curds will solidify and contract.
6. Pressing the Cheese and Draining
Drain the Whey: Carefully transfer the curds and whey into a colander that has been lined with cheesecloth. Allow the whey to run out, periodically using a spoon to squeeze the curds to assist
get rid of extra liquid. Salt and Press: Lightly stir the curds after sprinkling them with salt. Squeeze off as much whey as you can from the curds by gathering the cheesecloth around them and forming a ball. Wrapped curds should be placed beneath a weight. (such as a heavy saucepan) for many hours in order to condense and press the cheese more.
7. Consuming All of Your Cheese
Once you’ve pressed, remove the cheese’s wrapping and place it in a sanitized container. You may eat it right away or store it in the fridge for a few days to allow the taste to develop.
In summary
Producing delectable, fresh cheese at home without the use of vinegar or citric acid is a satisfying procedure. A simple, tasty cheese that can be eaten on its own or in a variety of meals may be made with only milk, yogurt, and rennet. Try this procedure and enjoy the satisfying taste of handmade cheese!
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