Calorie content: Not specified
Time for preparing: Not indicated

Milk cheese can be made at home. You don't need expensive molds, cooking thermometers, scarce starter cultures, and culinary talent. Only one thing is needed - desire. The result is a great product that you can experiment with. When choosing the main ingredient - milk, be guided by the issue of freshness and safety. Milk should be homemade, completely natural without additives. If in doubt, the milk can be boiled and cooled by removing the froth. I also want to tell you how to cook.
But the most delicious cheese with pepsin at home from milk is obtained from raw milk. You can buy any rennet - beef, pork, chicken or vegetable options. Meito's most readily available and inexpensive plant enzyme. We sell it in veterinary pharmacies. For sourdough, you can use live sour cream, kefir, fermented baked milk or yogurt. For cheese, you need coarse, rock salt.



You will need:

- milk - 4 liters,
- Meito's enzyme - 0.04 grams,
- sour cream - 70 grams,
- salt - 1-2 tbsp.

Recipe with photo step by step:

A pack of meito holds 100 liters of milk. Empty the contents of the pack onto a dry surface and divide into approximately 10 pieces. Divide the resulting part in half again. An overdose of meito is not terrible, and an insufficient amount can cause a negative end result.




Stir the enzyme in a little warm boiled water.




Heat the milk to a temperature of 37 degrees. If you don't have a cooking thermometer, put some milk on your wrist. The liquid should not be felt.




Enter sour cream (sour cream should be at room temperature). Stir. Add enzyme.






Mix thoroughly.




Cover the pot and let it warm for two hours. At this time, it is advisable not to move the pan.
Curdled milk forms a milk clot. The thickness of this clot is like homemade yogurt.
Cut the resulting milk jelly into 2x2 cm cubes with a long knife.




Put on reheat. This time the temperature should be 42 - 45 degrees. A greenish serum will begin to stand out. I put on a glove and stir the contents straight with my hand, gently pulling out the bottom cubes. You can stir with a spoon. The cubes have drowned - it means it's time to turn off. Leave the mixture on for a while. At this time, prepare the form.




Line a colander with 2 layers of cheesecloth. Pour the contents in portions. Salt the layer lightly. Whey can be used to make dough.
Cover the cheese with cheesecloth and place the cheese under a press for 4 hours.
Rub with salt (dry aromatic herbs can be added).






Leave at room temperature for 2-3 hours, wrap in a clean towel and refrigerate to ripen. Also try doing this.




You can eat the cheese right away. But if you want to get a yellow crust like in hard cheeses, you will have to be patient for 3 weeks. Turn the cheese periodically and keep the towel dry.




Tomato and olive appetizers are perfect for young cheese. Choose from drinks rosé champagne or red dry wine. This cheese can be grilled, added to salad, used as a filling for pizza and pies. This cheese is very tasty with light honey and orange jam.

Cheese of dense structure, layered, with a shiny surface such as sulguni or mozzarella.

Yield: from 4 liters of milk about 600 g of cheese.

Would need:

Cow's milk, natural, not separated, with a fat content of at least 3.2% (the authors had a crazy fat content (it is impossible to determine more precisely due to the lack of a lactometer)), evening milk, bought in the village, where the authors constantly buy milk for cheese and cottage cheese) - 4 l.

Acidin-pepsin tablets, 0.5 mg - 12 pcs. (definitely better rennet from a cheese factory, in the absence of the authors use pharmacy acidin-pepsin).

Whisk for beating.

Metal colander, preferably on "legs".

Scoop.

The spatula is wooden.

Salt.

Grind (fanatically into dust) in a stone mortar acidin-pepsin tablets (0.5 mg) at the rate of 2 tablets per 1 liter of milk. The authors maniacally took 3 tablets for 1 liter of milk.

Pour 125 ml of lukewarm boiled water (lukewarm!) Into dusty tablets right in the mortar. Stir vigorously. (Pepsin is poorly soluble in water).

Milk - 4 liters pour into an enamel pan, preferably thick-walled like the authors of the post. Heat the milk so that it is barely warm (up to 32C no more!).

Then, taking a glass with diluted pepsin in your left hand, slowly pour into a saucepan with milk, while intensively stirring the milk with a whisk in your right hand. After the liquid is poured into the milk, stir the milk vigorously with a whisk for some time. Leave the pot alone at room temperature for 10-15 minutes.

Place the pan on the hob and preferably on the divider, especially if the pan is not thick-walled. Slowly, stirring with a wooden spatula only in one direction (and not feverishly in different directions as with oars while rowing), heat the milk to separate the whey. Heat without boiling - the temperature limit is from 80C to 90C !!! Better up to 80C.

During heating, a cheese ball will form in the pan, which is clearly visible in the photographs. When the water is hot, and the cheese ball is formed, and it usually sticks to a wooden spatula during stirring, the pan must be set aside from the hob (stove), remove the cheese ball into a colander or bowl.

While the cheese ball is still hot, you need to pull it out as far as possible, roll it up (for example, with a roll), squeeze it out with your hands, giving it the shape of a ball and place it in a mold (a bowl, saucepan or other glass or enameled form). After that, crush the cheese with some kind of load, not very heavy! ... Drain the escaping serum several times. Let the cheese stand for two hours. After that, finally drain the whey and pour the brine over the cheese.

Brine - water boiled with salt. Salt to taste, but the authors take at least 3 tbsp for 0.5 liters of boiling water. tablespoons of salt with a slide. The cheese turns out to be quite salty. You can pour both cooled and hot enough brine, because the cheese has a smooth, dense structure (the cheese described earlier in the magazine could not be filled with hot brine, for example ..).

If, at the stage when the cheese lump is still hot, pull it out a little (without fanaticism!), Divide the lump into pieces with a walnut or a little more, mold balls right in your hands and only then place them in the brine, you get a cheese like mozzarella.

All).

The invention relates to the dairy industry and is intended for the preparation of cheese. The method for making cheese includes preparing milk for curdling, which involves maturing milk, normalizing it in terms of fat, pasteurizing and coloring, introducing lactic acid starter culture and rennet into milk to curdle it with the formation of a clot, treating the curd with the formation of curd grains, forming curd grains , pressing, salting and ripening. Before the introduction of lactic acid starter culture and rennet into milk at a temperature of 30-35 ° C with stirring, pectin is introduced in an amount of 0.5-5.00% by weight of milk, while pectin is introduced in the form of a milk-pectin emulsion at a ratio of pectin - pasteurized milk (1: 1) - (1: 5), respectively. The invention makes it possible to prepare cheese with high consumer properties: nutritional and physiological value, water-holding capacity, improved structural and mechanical properties and resistance to oxidation during storage. 1 tab.

The invention relates to the dairy industry and can be used in the preparation of cheese.

A known method of preparing cheese, including preparing milk for coagulation (maturation, normalization of fat, pasteurization, tinting), the introduction of lactic acid starter culture and rennet for milk coagulation, obtaining a clot, processing it to separate whey, mixing the curd with the formation of curd grains, molding and pressing, salting and ripening of cheese (Technology of cheese and whey processing products / Z.S. Sokolova, L.I. Lakomova, V.G. Tinyakov. - M .: Agropromizdat, 1992, - p. 244-254).

The disadvantage of this method is that the resulting cheese is characterized by insufficient water-holding capacity, which can lead to the separation of whey from it, especially during defrosting, when the so-called melting of the cheese takes place. In addition, the cheese obtained in this way has a low nutritional value, as well as insufficient melting characteristics and a sticking effect, leading to sticking of the cheese on the knife, and, most importantly, high rates of oxidation of the fat contained in it during storage.

The objective of the invention is to create a highly effective method for preparing cheese with high consumer properties: nutritional and physiological value, water-holding capacity, improved structural and mechanical properties and resistance to oxidation during storage.

The problem is solved by the fact that in the method of preparing cheese, including preparing milk for coagulation, which involves maturing milk, normalizing it in terms of fat, pasteurizing and coloring, introducing lactic acid starter culture and rennet into milk to coagulate it to form a clot, treating a clot with the formation curd grain, curd grain molding, pressing, salting and ripening, before the introduction of lactic acid starter culture and rennet into milk at a temperature of 30-35 ° C with stirring, pectin is introduced in an amount of 0.5-5.00% by weight of milk, at This pectin is introduced in the form of a milk-pectin emulsion at the ratio of pectin - pasteurized milk (1: 1) - (1: 5), respectively.

When preparing cheese by the claimed method, the resulting product is characterized by high structural and mechanical properties, namely: plastic cheese dough, there is no brittle bending effect, after defrosting there is no melting or sticking effect on the knife.

As we have shown experimentally, the use of pectin in the claimed ratio of components makes it possible to obtain cheese with new properties. The introduction of pectin makes it possible to increase the moisture-holding capacity of the cheese, and also allows to reduce the course of oxidative processes of the fat contained in the cheese, due to its high antioxidant properties.

In addition, cheese with the introduction of pectin acquires a higher nutritional value and physiological activity due to the radioprotective and immunomodulating properties of pectin.

The preparation of cheese by the claimed method allows to increase its yield by 0.9-3.0%, as well as to increase the shelf life by 15 days in comparison with the cheese obtained by the known method.

The inventive method for preparing cheese is illustrated by examples.

Example 1. In 10 kg of milk, which has passed maturation, normalization for fat, pasteurization and coloring, with an acidity of 19 ° T, heated to a temperature of 33 ° C, 50 g of pectin is introduced in the form of an emulsion in pasteurized milk with a pectin - pasteurized milk ratio of 1: 5, after which lactic acid starter culture and rennet are introduced into the mixture. After thorough mixing, the mixture is left for 30 minutes to curdle the milk, after which the curd is processed, the curd is molded and pressed, salted and the cheese is sent to ripening.

Example 2. In 10 kg of milk, which has passed maturation, normalization for fat, pasteurization and coloring, with an acidity of 19 ° T, heated to a temperature of 33 ° C, 250 g of pectin is introduced in the form of an emulsion in pasteurized milk with a pectin - pasteurized milk ratio of 1: 2, after which lactic acid starter culture and rennet are introduced into the mixture. After thorough mixing, the mixture is left for 30 minutes to curdle the milk, after which the curd is processed, the curd is molded and pressed, salted and the cheese is sent to ripening.

Example 3. In 10 kg of milk, which has passed maturation, normalization for fat, pasteurization and coloring, with an acidity of 19 ° T, heated to a temperature of 33 ° C, 500 g of pectin is introduced in the form of an emulsion in pasteurized milk with a pectin - pasteurized milk ratio of 1: 1, after which lactic acid starter culture and rennet are introduced into the mixture. After thorough mixing, the mixture is left for 30 minutes to curdle the milk, after which the curd is processed, the curd is molded and pressed, salted and the cheese is sent to ripening.

Cheese was prepared in parallel in a known manner.

The indicators of the products obtained are shown in the table.

From the data in the table, it follows that the cheese prepared by the claimed method has high organoleptic and physicochemical characteristics and is a physiologically valuable product.

Claim

A method for preparing cheese, including preparing milk for curdling, providing for milk maturation, normalizing it in terms of fat, pasteurizing and coloring, introducing lactic acid starter culture and rennet into milk to curdle it with the formation of a curd, processing the curd with the formation of curd grains, forming curd , pressing, salting and ripening, characterized in that before the introduction of lactic acid starter culture and rennet into milk at a temperature of 30-35 ° C with stirring, pectin is introduced in an amount of 0.5-5.00% by weight of milk, while pectin injected in the form of a milk-pectin emulsion with a ratio of pectin: pasteurized milk \u003d (1: 1) - (1: 5), respectively.

In the production of hard and soft dairy products, pepsin is used for cheese. There are several types of this substance for accelerating milk fermentation. It is taken from animals, produced by a chemical method. Sometimes of plant origin, available commercially.

Types of additives

Before the advent of the chemical variant, the enzyme for cheese was used in the form of a dried chunk of the stomach of domestic animals, most often of a calf. This is how a natural product is obtained. However, by making one recipe, several people get completely different tastes of the product. You can prepare a pleasant dairy product with an artificial version of the additive.

By origin, a natural enzyme is secreted, taken from the intestines of domestic animals. It happens of a plant nature, with a low cost with its simple extraction. Homemade dairy can be prepared with several types of additives. Cheese pepsin is produced in the following forms:

• Option of selling the substance in pharmacies.
• Acidin is a drug for the treatment of gastritis, dyspepsia.
• Part of the stomach of domestic animals: calf, lamb, chicken.
• The chemical product is chymosin.
• Supplement production from plants.

Cheese additives differ in cost, dissolution time and slight taste differences. For the first home experiments, the most affordable option purchased from pharmacists is suitable. Without an enzyme, a real solid product will not work; at best, it will be possible to cook feta cheese.

Medicinal supplement option

To find an enzyme for cheese, you will have to bypass more than one pharmacy, most types are dispensed with a doctor's prescription. In comparison with other types of pepsin in the form of a drug, it has an official confirmation of safety. These include:

• "Acidin-pepsin" is available in the form of tablets, you will have to crush it before using it in a dish. There are analogues: Acipepsol, Betacid, Pepsamin. The active ingredient is hydrochloric acid. It is she who forms specific microclots when added to milk.
• Pepsinum comes in powder form and is much easier to dissolve in milk. The composition includes powdered sugar, the mixture itself has a yellowish tint.

An artificial additive is often used in production, there is no official confirmation of the product's harmlessness. But in order to save money and time for its production, the concentration in finished products is off the charts. If a drug cannot be found on sale, use other options sold in grocery stores.

Natural remedy

This pepsin for cheese has a short shelf life, but there is no doubt about its origin. It is important not to exceed the dosage indicated in the recipe when added to dairy products. An excess of the enzyme gives the product an unpleasant bitter taste.

When buying, you should check the expiration dates and pay attention to the storage conditions. A natural product instantly deteriorates in the hot season during transportation.

Cheese pepsin is also produced by foreign manufacturers from Japan. It can be ordered by mail from Meito Sangyo. The additive is of vegetable origin and has a decent shelf life. A successful dish is obtained on one condition: the powder must be added to hot milk.

Recipe number 1 for home cooking

For the preparation of the product were used:

• Form for making a classic round shape with a volume of more than 10 liters.
• Press from any available materials.
• Milk in the amount of ten liters: goat, cow. They found homemade for the real taste. A kilogram of product was obtained from the volume taken.
• Natural pepsin for cheese.

The enzyme dissolves in water in a ratio of 1:10. To add to milk, use 100 grams of the additive, poured into hot milk, stirring for more than 3 minutes. The resulting mixture will take on a curdled look and will begin to solidify in half an hour.

At this point, large cheese is cut into small pieces with a long knife. Next, the mixture is kept for 2 hours over low heat, stirring. The heating temperature should not be more than 40 degrees. As the mixture squeaks on the teeth, turning into jelly, the liquid is drained.

The resulting product is placed in a gauze cloth and the remaining liquid is allowed to drain. Homemade cheese with pepsin is kept hanging until ripening. A solid form is obtained by placing it under a press. Shelf life - no more than 7 days in a cold place.

Recipe number 2

A variant of cooking the product without using fire, it turns out cheese with pepsin. The recipe is similar: warmed milk is mixed with the additive at a temperature of no more than 40 degrees. The resulting mixture is left covered for 7 hours.

After the formation of a jelly-like appearance and hardening of the curd mass, the liquid is drained. It is not a waste of cooking, it is great for adding to pancakes. The remaining mold is placed to drain in a gauze cloth. It is recommended to cut into pieces before drying. For hardening, place it under a press. After that, you will need to re-dry in a cold place for about 5 days. To prevent it from drying out, wrap it in paper.

The stomach of ruminants is divided into four sections: rumen, mesh, book, abomasum. Abomasum is the last part of the stomach of ruminants. This department produces an enzyme that is widely used to make cottage cheese and cheese. The rennet is used as a catalyst, i.e. a substance that accelerates the formation of final products.

This protein enzyme is composed of pepsin and chymosin. With the help of chymosin, the primary breakdown of milk is carried out. Further, the reaction proceeds under the action of pepsin. The milk is stratified into curd and whey.

Pepsin also helps the body absorb proteins better. This is very important, because protein is one of the main components of a healthy human diet. The rennet gives the most delicate taste and density to the cheese. Substance in two ways: artificial and natural. The natural method involves obtaining a reaction accelerator from the digestive system of ruminants. An artificial method is obtained from fungi or microorganisms. The enzyme obtained by an artificial method can be consumed by vegetarians. Since there are many vegetarians, artificial rennet accelerator cheese is very popular.

Curd can be made at home from pepsin and milk.

• pepsin 0.03 g
• milk 1 l (preferably homemade)
• calcium chloride 0.01 g

Cooking process:

You will get a curd-like mass that tastes good and will appeal to even small children.

The use of abomasum for making cheeses

The rennet catalyst is actively used to make cheese. These cheeses include: parmesan, cheddar, maasdam, emmental, roquefort, adyghe, feta, suluguni. Stages of making cheese from rennet catalyst:

Cheese at home

Ingredients for cooking:

• milk - 2 l
• rennet - 0.01 g
• salt - half a tablespoon
• water - 15 ml

Cooking steps:

1. Heat fat homemade milk to 35 degrees.
2. Add 0.01 g of pepsin to 15 ml of boiled water.
3. Add the solution to the milk and stir.
4. Insist for 20-30 minutes.
5. We cut the resulting mass into pieces so that the whey flows out.
6. Drain off the whey after 15 minutes.
7. We put it under the press. Let stand in gauze for 2 hours.
8. Ready cheese can be salted to taste.

Where can I get it?

You can buy the rennet enzyme at online cheese stores or pharmacies. In the latter case, difficulties can arise, since pharmacies sell the enzyme by prescription. Abomasum is sold as a solution or powder, whichever is easier for you to use.

Abomasum substitutes

There are several substances that can replace rennet: milase and maxilact - fermentation products of milk mushrooms; chymosin obtained by fermentation of molds. Also for the manufacture of cheeses and cottage cheese, fig juice, dried green grapes, leavening herbs, a decoction of nettle paste with salt, ready-made sourdoughs are used.
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