WHAT? Cheese Can Be Made at Home!

Flavor: Original; Technique: Cooking; Time: Several hours; Difficulty: Easy.

WHAT? Cheese Can Be Made at Home! Cooking Steps

We start by squeezing some lemon juice and set it aside.

Next, prepare a saucepan and pour 1kg of whole milk and 100g of heavy cream into it. Remember to use whole milk for a creamier texture. Using other types of milk is also possible, but the fat content will be lower, resulting in less cheese and a rougher texture. Using only milk is also fine, but adding heavy cream will make the cheese whiter and smoother.

Heat gently until small bubbles form around the edges and steam rises, then remove from heat. You can also test the temperature with your hand – it should be hot but not scalding. Do not overheat.

After removing from heat, gradually add the previously prepared lemon juice into the pot in small amounts, stirring well after each addition.

The milk with lemon juice will start to separate into curds and whey, resembling tofu residue in texture.

Pour the mixture into a cloth bag for filtering. The liquid that filters out is a light milky whey.

Hang the bag to filter for about half an hour.

Don’t discard the separated whey; it can be used for making bread or consumed directly.

Pour the solid material from the cloth into a bowl.

Add 2g of salt and use a hand mixer on high speed to beat until smooth.

Stop beating when the mixture is smooth and creamy.

Store the finished cheese in a sealed container in the refrigerator for 3-5 days. Due to its short shelf life, it’s best to make a smaller quantity or consume it quickly to avoid waste.

Fresh cheese has a rich milky aroma and can be spread on toast for a delicious breakfast. Paired with a cup of hot milk, it makes a perfect morning meal as the weather turns cooler.

Cheese can also be used to make various desserts, such as cheese pudding and everyone’s favorite cheesecake. It shines in baking and is an essential ingredient in many recipes.