Homemade hard cheese with milk and pepsin
Composition / ingredients
30
Servings:
Cooking method
Heat the milk to 35 ° C, add yogurt, sour cream and the enzyme diluted in a glass of warm water.
Heat to 38 ° C and leave for 30 minutes.
Then cut the cheese mass into squares, cover and leave for another 30 minutes.
Then mix gently. When the flakes become kind of sticky, pour the mass into a cheese mold or a drushlak with gauze, cover with a lid and put a load of about 1kg for a couple of hours.
Then add plenty of salt to the cheese head and put it in the cellar to the mice (joke!) In a week, better a month, you can try!
The 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
