As a person allergic to preservatives, artificial flavourings and other food supplements that are increasingly present in today’s cheese, I decided to produce my own cheese as it is done in my home country Slovakia till today – myself. The taste is incomparable: Delicious, soft and very slightly sweet!
Pasteurization 60 minutes .. Rennet processing 45 minutes .. Finish 60 minutes
INGREDIENTS .. 1100 gram of cheese
- 6 liter fresh caw milk
- a big cooking pot
This is my absolute premiere in terms of fresh cow milk cheese. But I’m glad that I’ve got in this way a real, organic and pure natural cheese to eat and offer to my family.
Milk I have had to pasteurize first and that have done by heating the milk to 60°C. It is according to the cheese specialists absolutely enough to have a healthy product, and the enzymes that allow the milk to cheese transform indestructible. Allow to cool the milk after the pasteurization up to 35°C.
Meanwhile, the cheese curd prepared: according to the directions on the package, separate 1/4 of rennet in 50 ml lukewarm, boiled water and when the temperature of the milk subsided to 35°C, the rennet solution would pour and mix well by equally.
Allow the rennet to the cheese do its work for 45 minutes. I have covered the milk in the pot with lid and maintained throughout the 45 minutes at 35°C.
After the 45 minutes or the milk starts to solidify. You can do that by using a knife or push with your finger as milk and a bit of slightly lift (see photo below). Do you see the curd, cut it with a long knife in the pot to 2 x 2 cm cubes and let it rest for 10 minutes, until the whey floats on the level.
Start the curd “harp”: if you have no cheese harp (special tool for cheese), mix the curd gently with a whisk, so that you get the curd balls of 1 cm. Let the mix of whey and curd balls for 10 minutes, then mix again lightly with the beater, so the curd balls “dry”. Now pour the curd into a watering covered with a clean cloth. Press the curds in the cloth, so that the excess whey to drain. But they keep in a jar! You can drink it as a weasel-rich water or you can process them in the dough for bread.
If you want a perfectly round ball of cheese, turn the curd in the cloth 2 to 3 times. Or put the curds into a cheese mold. Or put curd in a sieve, cover with a board and a bottling water on it, so you get a super cheese round shape and excess whey can leak.
The result is a truly delicious cheese.
I have spent my curd nor whey in any season any time of production with salt. I wish my cheese are so natural and soft taste and process the whey further in my new bread.