Cheese is one of the most prominent milk derivatives, and it is an important source of protein and calcium in the preparation of many different dishes such as pizza, pasta, and sweetening dishes such as cheesecake.
There are multiple types of cheese, such as cream cheese, fat cheese, municipal white cheese, triangular cheese, cooked cheese such as mozzarella, krefurt cheese, and cheddar.
In countries such as the Netherlands and France, more than 300 species of cheese that is characterized by high quality is manufactured, and the methods of making cheese differ depending on the type, and in this report we will review the method of preparing cheddar cheese at home.
How to prepare cheddar cheese at home
the components
5 kilos of full skim milk
2 tablespoons or thrombosis of milk
Large lamp
A box of full skim yogurt
Two tablespoons of iodine salt
Full black pepper
How to prepare
Milk jacket
We start by heating the milk to a degree of 80 ° C, then let it cool until it reaches room temperature, then put it in a water bath on low heat and measure the temperature, and it should not exceed 30 ° C.
Mixing ingredients
Mix yogurt and cream with milk well until the ingredients are homogeneous.
Preparing the window
Grind the reinforcement with salt, then dissolve it in cold water, and add it to the milk while stirring to ensure its complete melting.
Stiring and coagulating
Leave the milk in the water bath on low heat until it reaches 35 degrees Celsius, then cover the bowl and leave it for 10-15 minutes until the cheese is separated from the formed cream.
Slicer thrombus
After the cheese is separated from the sprinkle, we cut the thrombus into small squares and leave it for another hour to ensure that the sprinkle is completely separated.
Fluter
Diffize the thrombus with a clean gauze to get pure cheese thrombus.
Cheese formation:
We prepare a cheese template, wrap it with gauze, put the thrombus in the mold, sprinkle the salt on it and mix it with the hand, then add the black pepper, put the surface of the mold, cover it with gauze and put a weight of 5 kilograms, and leave it for 6 hours.
Repeating the process
: Take the cheese out of the mold, stir it, and sprinkle it with a little salt, then change the gauze under it and return it to the mold with the weight of the weight again for 6 hours.
Storage:
Take the cheese mold and put it in a tight plastic bowl, preferably leaving it in the refrigerator for 10 days before eating it to acquire a harsh texture and yellow color after 10 days, and grease the cheese with olive oil and leave it for another 3 days before starting to use it.
