Among the foods most appreciated and most used in the kitchen, there is certainly the cheese.
Rich in calcium and phosphorus but also in other nutrients (including vitamins, lipids, proteins and minerals), it is a food that is always good to consume in moderation and balance as part of a varied diet.
But how to make cheese at home? Let’s find out together everything you need.
Making cheese at home: here’s everything you need
To prepare the homemade cheese with rennet you need:
- raw milk (which is however not readily available) or fresh whole or pasteurized whole milk;
- rennet (usually a little less than a teaspoon, but the amount varies depending on the liters of milk used);
- Salt to taste).
Other accessories used for the preparation are the cooking thermometer, a slotted spoon and some fuscelles.
The role of rennet is fundamental because it contributes to the coagulation of milkto which it is combined and brought to a temperature ranging from 36 to 39°C, depending on the type of cheese.
In general, it is of animal origin, however, it is also possible to use rennet of vegetable origin. and can be found in both liquid and powder form, plus for the correct doses it is possible to consult the rennet package directly if you prefer.
For the preparation of a fresh cheese (like primo vente):
- heat the milk (about 2l) in a saucepan and wait until it reaches 38°-39° degrees;
- then add the rennet;
- mix everything then cover the pot;
- leave for about 40-60 minutes;
- after this time, with a knife, break the rennet, taking care to cut more or less consistent pieces.
For rennet collectionyouryou can use Rifle (squeeze to remove serum and flip after about an hour) or, you can help us with a skimmerby putting it inside a container once the curd has been removed (for example that of the ricotta or the salad spinner in which to put a tea towel), which must then be crushed to let all the whey, invert the mixture from time to time, after covering the cloth.
Then add a little salt q, b, cover everything and leave the mixture to rest in a cool place or in the refrigerator.
In general, it is possible to carry out an easy salting of the cheese by placing the salt on the whole wheel, or one can decide to immerse the cheese in water and salt (in brine).
If, on the other hand, you want to prepare a more seasoned cheese at home, it is necessary to let the wheel rest in a cool environment. and turn it over twice a day; the time needed to reach the right consistency for hardening could even be a few months.
Homemade cheese without rennet
As for the preparation of homemade cheese without rennet, as well as milk and salt (about 1 teaspoon) you also need a lemon.
After heating and boiling the milk, first add the lemon juice and then the salt, then mix. Once everything has cooled, collect all the lumps in the pot using a slotted spoon and put the mixture in a container with small holes or in the molds, so as to drain everything. Then let it rest before consuming the cheese.
It is also possible to use yoghurt to make cheese with and without rennet.
How is cheese made?
That much, one wonders how the traditional preparation of cheese takes place.
As reported by the Higher Institute of Health and as also contained in the‘law published on the Official Gazette of the Italian Republic“the name of cheese or cacio is reserved for the product obtained from whole or partially or totally skimmed milk, or from cream after acid or prevaric coagulation, also using enzymes and cooking salt“.
So, beyond a few elements necessary for the realization, the procedure also varies according to theto the type of cheese which is being prepared (which could be, for example, scamorza, ricotta, caciocavallo, etc.).