It can be safe to say that cheese is one of the most beloved ingredients across the world. The creamy delight has been incorporated into a variety of foods from numerous cuisines. From the Indian paratha to the Mexican Queso and the Italian pizzas and pastas, cheese is used in some of the most basic and luxurious foods across the globe, and we aren't complaining. The ingredient has a raging fan base and is loved in all of its avatars.
Being an ardent foodie, I love all things cheesy and creamy. From adding extra grated cheese over my already stuffed parathas to ordering a cheese burst pizza every time, my love for cheese is enormous. However, when the pandemic hit, my mom barred us from buying anything from the market. We began making everything at home and that’s when my cravings for having cheesy foods soared up. And being unable to resist, I began scrounging through youtube to find easy recipes for making cheese at home. So, to help you do the same, here is a detailed recipe and some tips you need to keep in mind.
Ingredients-
- 3 liters unhomogenized full cream milk
- 1/2 cup vinegar
- 1 tbsp salt
Method-
- Add the milk to a pan. Stir continuously and heat until it's just lukewarm.
- Turn the flame off and add the vinegar to the milk.
- Stir the milk for about 20-25 seconds until the curd is formed.
- Cover and rest the milk till the whey separates.
- Drain the cud over a colander and squeeze gently.
- Now, take the whey and add a tablespoon of salt to it and heat it.
- Turn the flame off and drop the squeezed curd in it.
- Dip the curd in the whey and stretch slightly. Repeat this process until the curd turns smooth and cheesy.
- Dip the cheese in ice-cold water and let it rest for 2 minutes to set it completely.
- Wrap the cheese in a cling wrap and refrigerate for 2 hours before use.
Takeaway Tips-
1. Make sure you use unhomogenized full cream milk to make the cheese for better flavour and texture.
2. Heat the milk till it’s just lukewarm. Check that the temperature of the milk is approximately 45 degrees Celsius.
3. Do not over-stir the milk as it will break the curd formed.
4. After the milk is curdled, rest the milk for 20-30 minutes till the curd is formed and the whey is separated completely.
5. Make sure you don’t boil the whey before dipping the curd in it.
6. Do not over-stretch the cheese as it might make the cheese hard or rubbery.
Making cheese at home can save you a trip from the market along with saving you from numerous preservatives and spending money. Do try making our own cheese and let us know how it turned out.
