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Homemade fresh cheese

Cold cuts
Cook time: 0 min.
Servings: 1

Ingredients for Homemade fresh cheese

1dlButtermilk (fresh tapping date)
10dlWhole milk
2dropsRennet in 2 cl. cold water

Instructions for Homemade fresh cheese

To prepare the Homemade fresh cheese recipe, please follow these instructions:

Heat the milk in a pan to 75-85 degrees, and cool again immediately to room temperature (20-22 degrees) in a water bath.

The buttermilk is added with stirring. Then pour the cheesecake and it is important that the 2 drops are diluted in 2 cl. Cold water, as the oyster bush becomes ineffective by heat impact. The cheese soup is distributed into the milk with stirring.

The mixture rests for 24 hours at room temperature and must not move, as it will clump and get the grit consistency.

After 1 day the coagulated milk in the tern (2x2 cm) is cut with a sharp knife.

Dissolve in a layer of dough that is lined with a cheesecloth or other fine-woven fabric.

The mass is drained for 5-7 hours - 6-7 dl. Whey removed.

The curd can now be poured out of the cheesecake and ready for further processing.

Fresh cheese can stay without additions 3-4 days in a refrigerator.