Homemade fresh cheese

Домашно сирене1 1024x684 Homemade fresh cheese

Homemade fresh cheese


Raw whole milk (farmer’s, if possible)
Cheese ferment (rennet)
Gauze or cheesecloth
A stone or something heavy


Pour the milk into a saucepan and heat gently. When it reaches a temperature of 35-38°C, remove from heat. Whisk in the yogurt and fermet. For 1 liter of milk add 4-5 drops of fermet and 1 tablespoon of yogurt. Leave for 30 minutes to coagulate the milk.

Using a knife, cut the “jellied” milk into squares. Transfer everything in a gauze or cheesecloth, gathering all the ends to form a bag. Suspend it above a sink or container to let whey drain off. A few hours later, put the cheese with his bag in a rectangular wooden mold (specially for cheese), where the bottom allows to drain off the remaining whey. In the absence of such a mold (as in my case), put the bundle on a smooth, clean and tilted surface. Cover the cheese with a small cutting board or plate and put on a weight (a stone or a marble or brass mortar). However, do not choose something too heavy. The cheese needs to preserve some of its moisture. Let stand for 1 night.

Store the fresh cheese in the fridge and use within 3-4 days.

 Домашно сирене 21 684x1024 Homemade fresh cheese

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2 Responses to Homemade fresh cheese

  1. Пък нека говорят, че е вредно прясното сирене, нали? ;)
    И аз го харесвам, ама май не чак колкото теб. Затова ще си опитам, а по-голямата част ще ти я доверя, да я пазиш… в стомахчето. :)
    Сърдечни поздрави, Тикиии!

    • TiKi says:

      Прясното сиренце е толкова нежно, прилича на моцарела на вкус, но по-стегнато от нея :)
      Щом обичаш, делим по-братски, Усмишко :) :)
      Прегръдка и усмивка от мен :)

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