What we need?
- 1.5 liters of fresh milk (the one that it's refrigerated on the markets, the other one that comes on tetrabricks has an UHT treatment that destroys so many proteins so it doesn't work).
- 1 cup of lemon juice (it acts as the coagulant that gives this method it's name).
- Salt and herbs.
How to?
We leave here as always, a link to our youtube video with the how to procedure. We encourage you to wacht it and suscribe to our channel for more news. But as always we leave you also some written instructions, so it makes it easy to follow the video.
https://youtu.be/QRgljnHuZ40
- First of all we need to heat up the milk with low medium heat.
- Stir it so it doesn't burn, beacuse that could give our cheese a bad taste.
- When you see some small bubbles on the edges and some smoke, turn down the heat and let it cold for about 3 minutes.
- Touch the pot, and when it doesn't burn your hand, it's the moment to add the lemon juice.
- Add it slowly and continuosly stiring so it mixes well.
- When you see that it starts coagulating, stop stiring and let it rest for 5 minutes.
- Use a colander to discard the liquid.
I used a metallic one because I wanted a fresh cheese that can be served spread on bread slices, but if you want a harder one that can be used in salads, I recommend you to use a fabric colander so you can squeeze it more.
- Add some salt and herbs before squeezen the cheese. And then squeeze until it is tight as you like.
- Let it rest on the fridge to cold and dry for at least 2 hours.
If you have no patience for that, you can eat the cheese when it's completely cold without waiting that time, but it would be softer.
Hope you like this tutorial, and if you have some comments, doubts, sugestions let us know!
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Cheers,
V.
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