Homemade Cheese Delight: 1 kg of Cheese from 2 Liters of Milk Without Vinegar or Citric Acid (Page 3 ) | September 2, 2024

3. Adding the Yogurt and Rennet

Add Yogurt: Stir in the plain yogurt thoroughly. The live cultures in the yogurt help in the fermentation process, giving the cheese its flavor and texture. Add Rennet: Dilute the rennet in a small amount of cool, non-chlorinated water. Add the diluted rennet to the milk mixture and stir gently for about 30 seconds to distribute it evenly.

4. Curdling the Milk

Let It Rest: Cover the pot and let it sit undisturbed for about an hour. During this time, the milk will curdle and begin to separate into curds (solid) and whey (liquid).

5. Cutting and Cooking the Curds

Cut the Curds: Once the curds have formed, cut them into small cubes using a long knife. This helps to release the whey. Cook the Curds: Slowly heat the curds to 38°C (100°F), stirring gently. Maintain this temperature for about 30 minutes. The curds will shrink and firm up.

6. Draining and Pressing the Cheese

Drain the Whey: Line a colander with cheesecloth and carefully pour the curds and whey into it. Let the whey drain off, occasionally pressing the curds with a spoon to help remove excess liquid. Salt and Press: Sprinkle the salt over the curds and mix gently. Gather the cheesecloth around the curds, form a ball, and squeeze out as much whey as possible. Place the wrapped curds under a weight (like a heavy pot) for a few hours to press the cheese further and compact it.

7. Finishing Your Cheese

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