Easiest Homemade Cheese Recipe | Make Fresh White Cheese WITHOUT Rennet, Vinegar, or Lemon (Just Yog

Описание: Welcome to Culinary Compass! Today, we demystify the art of cheesemaking with a revolutionary, yet traditional, technique. Forget confusing or hard-to-find ingredients—this recipe shows you how to make delicious, fresh farmer's style cheese using only milk, yogurt, and salt.

This is the perfect method for Healthy Living and Culinary Education, as it bypasses rennet, vinegar, or lemon juice, relying instead on the natural culture in yogurt for perfect coagulation. We cover every step, from bringing the milk to a rolling boil and achieving the ideal curd consistency, to pressing the curds using simple household items (a crucial Professional Cooking Technique), and finally, the process of dry-salting and brining your cheese for long-term storage (up to three months!). This method is efficient and even allows you to utilize watery or slightly sour yogurt. Enjoy the satisfaction of Gourmet, homemade dairy, high in Nutrition and completely preservative-free!

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*FULL RECIPE (Yogurt Cheese)*

*Ingredients:*
6 Quarts (approx. 5.7 Liters) Milk
1.5 Cups Yogurt (may need more depending on milk freshness)
1.5 Tablespoons Rock Salt (for curdling)
Brine Salt (for curing/storage)

*Instructions:*
1. Add milk to a large pot and bring to a rolling boil.
2. Once boiling, gently stir in the yogurt (approx. 1.5 cups). The milk should begin to curdle. If it doesn't curdle quickly, add slightly more yogurt.
3. Add the rock salt (approx. 1.5 Tbsp) and stir gently.
4. Continue heating over medium heat until the yellow whey completely separates from the solid curds (the cheese).
5. Remove from heat. Place a strainer lined with a clean kitchen towel over a bowl.
6. Scoop the curds into the lined strainer.
7. Tie the cloth tightly and apply weight (such as a jar filled with water or rice) for 1 to 1.5 hours to press and drain excess liquid.
8. Slice the pressed cheese.
9. To cure and preserve, place slices in a storage container, layering them heavily with brine salt.
10. Store in the refrigerator for three days to cure, then prepare a brine solution for long-term storage (up to three months).