Homemade Hard Cheese from Milk with Pepsin
Real cheese! Better than anything from the store! And best of all — completely natural and delicious!
Lydia
Recipe author
Homemade Hard Cheese from Milk with Pepsin
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 25 %
3 g
Fats 33 %
4 g
Carbohydrates 42 %
5 g
68 kcal
GI:
100
/
0
/
0
- Heat the milk to 95°F (35°C) and add the yogurt, sour cream, and the enzyme dissolved in a cup of warm water. Heat to 100°F (38°C) and let it sit for about 30 minutes. Then cut the curd into squares, cover, and leave it another 30 minutes. Stir gently. Once the curds turn slightly sticky, pour the mixture into a cheese mold (or a cheesecloth-lined colander), cover with a lid, and set a weight of about 2 lbs (1 kg) on top for a couple of hours. Then salt the cheese wheel generously and tuck it away in a cool cellar (away from the mice — just kidding!). After a week — better yet, a month — it's ready to taste!
Caloric content of the products possible in the composition of the dish
- Whole cow's milk - 68 kcal/100g
- Milk 3.5% fat content - 64 kcal/100g
- Milk 3.2% fat content - 60 kcal/100g
- Milk 1.5% fat content - 47 kcal/100g
- Concentrated milk 7.5% fat content - 140 kcal/100g
- Milk 2.5% fat content - 54 kcal/100g
- Acedophilin 3.2% fat content - 58 kcal/100g
- 'rastishka ' - 122 kcal/100g
- Danone drinking yogurt - 76 kcal/100g
- Drinking yogurt 'agusha' - 87 kcal/100g
- 'aktimel' natural - 83 kcal/100g
- Danone yogurt with 2.2% fat content - 96 kcal/100g
- 'mazhetel' - 48 kcal/100g
- Ermann fat yogurt - 152 kcal/100g
- Yogurt with 3.5 % fat content - 68 kcal/100g
- Natural yogurt with 1.5% fat content - 48 kcal/100g
- Low-fat milk yogurt - 38 kcal/100g
- Sour cream with 30 % fat content - 340 kcal/100g
- Sour cream of 25% fat content - 284 kcal/100g
- Sour cream with 20% fat content - 210 kcal/100g
- Sour cream of 10% fat content - 115 kcal/100g
- Sour cream - 210 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
- Pepsin - 38 kcal/100g
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