HOMEMADE RENNET-FREE CHEESE
Although I do not consume many dairy products, from time to time, I like to drink yogurt and especially cheese. The cured cheeses are my undoing, I like them very much and almost all, so as not to abuse I usually select very much which ones to take and which ones do not and I always prioritize the quality to the quantity.
The milk I take it in very little quantity, usually accompanying the coffee, although sometimes I also prefer the milk of almonds, it only depends on whether I have it or not.
As for the fresh cheese, I like it, but I do not usually abuse either, the truth is that I add it to some salads, and combined with tomato, anchovies and EVOO seems to me a delight.
In this post I'll show you how to prepare your own fresh cheese from fresh cow's milk, without curdling, just playing with the temperature and time.
This homemade fresh cheese without curd, only takes 3 ingredients: milk, yogurt and lemon.
To prepare a homemade fresh cheese at home you only need 4 ingredients, well, there are only two essentials, the rest you can use or not, you decide. I usually use 3, milk, plain yogurt and lemon juice.
Some people add cream or milk cream, I prefer not to do it, I do not consider it necessary and the result is equally good.
The other ingredient that can be put is salt, but it is not necessary, I prefer not to do it so that it is neutral and can be taken with fruit, (sweet version), or with salty foods.
Making this homemade fresh cheese is very easy, you need a pot, a large strainer and a gauze or cotton cloth, I use one of those special to make cheeses, but you can use pharmacy gauze and put several layers, you can also use a rag Fine cooking, if it's cotton much better.
To prepare this cheese you need fresh, pasteurized milk (which is sold refrigerated), not UHT (the one sold in bricks at room temperature).
I recommend that you choose it whole, I have tried to make the cheese with fresh whole milk and fresh semi-skimmed milk, and the first one is more creamy and consistent, the second one is also rich, but it is a bit more tasteless which is logical note that it has less fat.
You can prepare this cheese with fresh goat milk, the result will have a more intense and different flavor.
If what you want is a more pronounced flavor, prepare your cheese with fresh goat's milk, following the same system, you will get a fresh soft goat cheese, but with more flavor than cow's.
But continue with the preparation, the other key ingredient is lemon juice, it is the acid element that will make the magic, that is, that the milk at a certain temperature is cut, separating the whey from the curd, it is fantastic, this happens in a few minutes and is the main step to get fresh cheese.
In addition to the cheese you will get a good amount of whey that has excellent nutritional properties. This serum can be used in many recipes to take advantage of its benefits.
To give you an idea, with 1 liter and a half of milk, I have obtained 1 liter and approximately 350 ml of whey, the rest is the solid portion, the cheese.
A simple way to use it is to substitute milk or yogurt in baking, for example, when making cookies, biscuits, muffins, etc.
If you have ever looked for recipes in American blogs, you will see that in baking they use a ingredient called "buttermilk" a lot, well, buttermilk is also whey, but not milk, butter and has some similar nutritional characteristics.
Making "buttermilk" is not so simple, but you can substitute it for the whey that you will get when making cheese, biscuits, cookies, even pancakes or breads, they will be very rich and you will take advantage of all their properties.
In addition to the cheese you will get the milk whey, rich in nutrients, you can use it in other preparations.
A third ingredient that I usually use, but which is actually optional, is yogurt. To the milk already tempered, I add the lemon juice and a natural yogurt, it has to be the classic natural yogurt, without skimming, without sugar and without flavors, the one of the whole life, go.
This ingredient fundamentally contributes texture and will make the final result more creamy and consistent.
If you want to give the salty point to the cheese add sea salt, and you can also add spices, thyme, rosemary, oregano, pepper, are varied options to flavor the final result.
I prefer not to add anything to obtain a neutral-tasting cheese that then combines well with both sweet (fruit and compote) and salty.
Why I like this recipe:
- I like cheese a lot, but I do not like to abuse, so doing it at home from time to time is very satisfying.
- From 1 liter and a half of milk you get a cheese of approximately 225-250 grams, some 4 rations.
- It keeps very well in the fridge until 3 days, in my house has never lasted so long.
- It is a neutral product and you can play with it by eating it at breakfast or in any of the main meals, accompanied by sweet or salty foods.
The homemade fresh cheese is very versatile, for breakfast, in appetizers, salads, as a dessert, it combines with almost everything.
Properties of whey:
- It contains essential amino acids (those that our body is unable to synthesize and we must provide them with the diet).
- Provides vitamins C, D and E.
- It contains calcium, magnesium and potassium.
- It is a byproduct resulting from the making of cheese, and contains 20% of the starting milk proteins. This makes it almost unthinkable to throw it away.
- It does not have carbohydrates, therefore, it has no calories.
- It benefits the digestion and contributes to improve the intestinal flora.
- Strengthens bones and prevents osteoporosis, thanks to calcium and vitamin D.
If you liked this recipe, you may also be interested in:
- How to make an easy cheese board.
- Pumpkin chutney without sugar.
- Dip of cauliflower and pecan nuts.
- Apple compote without sugar.
Then you have the detailed recipe, I hope you will prepare yourself! Health! 😉
HOMEMADE RENNET-FREE CHEESE
Preparing homemade fresh cheese is very easy, with only 3 ingredients the magic will be done and you will get a delicious cheese. An easy and healthy recipe
- 1,5 liters whole fresh pasteurized milk (You can also use fresh semi-skimmed milk)
- 1/2 lemon (only the juice)
- 125 grams Natural yogurt (1 unit)
Elaboration step by step
Pour the milk into a pot, heat until it is about to boil, when you see that bubbles begin to come out, if you have a thermometer, when you reach 90ºC remove from heat.
Add the juice of half a lemon strained. Stir.
The mixture should reach again the 90 degrees, but it should not boil, if it does, it probably will not come out. You can put the pot back on the fire for a couple of minutes.
Let stand for 40-45 minutes. When you have reached approximately 45 ° C, add the yogurt and mix well. You will see how the whey separates from the rennet.
While preparing a large colander and a large bowl to support it, a bowl, a pot, whatever you have. On the strainer, place the cloth to make the cheese.
After the 40-45 minutes, pour the contents of the pot into the strainer, onto the cloth and let it drain.
Pick up the fabric by pressing so that all the liquid comes out, put a clamp to close it and let it cool. The serum can be stored in a glass container and refrigerated, it will last more than a week in perfect condition. Prepare bread, biscuits, cookies, whatever you want.
Keep it in the fridge for a while, the idea is to cool down and take body. In a short time it will be ready, but if you are not in a hurry, leave it overnight, the next day it will be better.
Enjoy your homemade fresh cheese at breakfast, with a fruit compote without sugar, with natural fruit, honey, etc. Add it to your salads, take it as an appetizer, combine it with everything.
- Yogurt is optional, you really only need milk and acid, I have used lemon, but you can also use apple cider vinegar, for example.
- There are those who instead of yogurt add cream and there are also those who add both, these ingredients have the function of improving the texture, no fermentation occurs.