6 or 8 liters of milk
Carving (Machiki or Pepsin)
Aluminum utensils for heating milk
Utensils for storing cheese. It is advisable to use a sump type of extruder plastic.
* Machik is the last section of the stomach of mammals. Mach cells secrete gastric juice containing pepsin. Carrots are made from the juice of newborn animals, which is used to make cottage cheese and cheese.
* Pepsin is a liquid that helps milk to coagulate. It can be purchased at pharmacies.
Place the milk in an aluminum pan and heat. Note that the milk should not be boiled. Test by hand and as soon as it reaches a temperature that does not burn, get off the gas. Pour the slice into it, stir and leave in a warm place for 30-40 minutes (I use the cheese slice, pepsin. You can use the cap of the pepsin jar to measure. To cover the bottom of the lid with liquid, this volume will be enough to cut 8 liters of milk. And put the boiler in a packed state so that it does not get too cold.
After 0/40 minutes the milk will become a homogeneous mass. Put the condensed milk on a low heat and stir, helping the mass to evaporate. Remove the warmed milk from the gas and collect the cut pieces of milk by hand. So it will be possible to remove the cheese. At first the pieces of cheese will fall apart, however they will be easily packed together after being collected. During the collection process, grind the cheese slightly and try not to overcook it so that it does not shrink and dry out. Then place the cheese in an extractor-like plastic bowl and sprinkle a little salt on the surface.
After cooling, the cheese is ready to serve.
#Culinary #cheese #cheese making #cheese making
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Carving (Machiki or Pepsin)
Aluminum utensils for heating milk
Utensils for storing cheese. It is advisable to use a sump type of extruder plastic.
* Machik is the last section of the stomach of mammals. Mach cells secrete gastric juice containing pepsin. Carrots are made from the juice of newborn animals, which is used to make cottage cheese and cheese.
* Pepsin is a liquid that helps milk to coagulate. It can be purchased at pharmacies.
Place the milk in an aluminum pan and heat. Note that the milk should not be boiled. Test by hand and as soon as it reaches a temperature that does not burn, get off the gas. Pour the slice into it, stir and leave in a warm place for 30-40 minutes (I use the cheese slice, pepsin. You can use the cap of the pepsin jar to measure. To cover the bottom of the lid with liquid, this volume will be enough to cut 8 liters of milk. And put the boiler in a packed state so that it does not get too cold.
After 0/40 minutes the milk will become a homogeneous mass. Put the condensed milk on a low heat and stir, helping the mass to evaporate. Remove the warmed milk from the gas and collect the cut pieces of milk by hand. So it will be possible to remove the cheese. At first the pieces of cheese will fall apart, however they will be easily packed together after being collected. During the collection process, grind the cheese slightly and try not to overcook it so that it does not shrink and dry out. Then place the cheese in an extractor-like plastic bowl and sprinkle a little salt on the surface.
After cooling, the cheese is ready to serve.
#Culinary #cheese #cheese making #cheese making
Subscribe to the channel: https: //www.youtube.com/channel/UCAbE ...
Join us on facebook: https: //www.facebook.com/Cooking-Show ...
