Simple Farm Style Cheese | Homemade

Описание: Hello Dear Viewers:

How to make Cheese at Home? This video shows, how to make cheese from milk and vinegar. Cheese is great food so here we learn cheese making. home made cheese, or, Homemade Cheese, is same as paneer, or, paneer cheese.
For homemade fresh cheese recipe, or, easy quick cheese recipe, follow instruction as provided in recipe. Cheese recipes, will normally discuss: How to make ricotta cheese; how to make cottage cheese; and, how do you make paneer at home.
Food hacks, conclude that vinegar, milk, together turns to cheese curds, and that are same for making cheddar cheese.

Making Simple Farm-style Cheese at Home

Ingredients
4 Liters of fresh, raw cow milk (I have tried buffalo and goat milk, but best results are achieved with cow milk that is not pasteurized).
½ Cup of white vinegar (You can use any white vinegar that is easily available for you).
2 Teaspoon of sea salt (Make sure it is very fine).

Introduction
While making cheese often requires both starter culture and rennet, you can also make cheese very simply with only vinegar, which will cause the cheese curds to separate from the whey. The cheese may not offer density of an aged cheese, but, rather, tastes milky, sweet and mild. Its simplicity makes this farm cheese my go-to recipe.
This cheese, a simple and easy farm-style cheese, comes together quickly.
Paneer, a classic Indian cheese, is made the same way.
You can use this cheese for pizzas, snacks, in place of mozzarella, or in casseroles.
Children, who can often find aged cheeses too strong for their taste buds, usually will love this simple, homemade farm-style cheese.

Instructions
Pour the milk into a large bowl, and bring it to a boil over medium heat.
Stir it frequently to keep the milk from scorching. When it comes to a boil, immediately reduce the heat to low, and stir in the vinegar.
The milk will immediately separate into curds swimming within the thin greenish blue whey.
Pour the curds and whey into the lined colander, and sprinkle the curds with salt. Tie up the cheesecloth, and press it a bit with your hands to remove excess whey.
Let the cheesecloth hang for 1 to 2 hours, then open it up and chop it coarsely.
Store in the fridge for up to a week.

Video Details & Credits

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Sound effects: Ambiences/ Barnyard with Animals
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