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homemade homemade cheese
🇧🇷Brazil
•View in original language
(Português)
120 min(s)
2 servings
Glynny Santos
@nossa_choupana- Ingredients
- Recipe
- Type C milk or natural cow's milk2 l
- Liquid milk coagulant2 ml
- Salt to taste
- Put the milk to stay warm
- Add salt and mix well
- Add the liquid COAGULANT and stir well let it rest for 40 min.
- After the 40 minutes have passed, make large cuts with a knife or spatula and let it rest for another 40 minutes.
- Place all contents in a colander to separate clots and serum
- Turn the colander over so that the serum comes out completely
- After you realize that you have almost nothing, don't press! Carefully put it in a cheese tin and put it in a closed pot in the fridge overnight, and don't forget to leave the top evenly, hitting it with a spoon or spatula.
- After a day, you can unmold and taste your cheese completely handmade, if you prefer, use a paper towel in the cheese maker to absorb some of the whey that remains.
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