Homemade cheese is a rather vague concept. This can be counted as the products that produce private cheese factories for sale to tourists, and simply blanks made by caring hostesses for the family at home. But initially all cheeses were considered homemade, as people cooked exclusively for their own needs.
Already much later the idea came to implement a particularly popular version for sale, and then the fashion for factories producing this favorite delicacy worldwide was born. But if for mass production a recipe usually always provides for various food additives such as stabilizers or emulsifiers, this will be avoided at home. It turns out that cooking on their own, although it requires some time and effort on the part of the chef, will pay off with naturalness and health benefits.
All cheeses can be tailored to specific classification standards. The most popular version of the division provides a guideline for raw materials. In addition, sorting is often based on the consistency, offering to try hard or soft delicacy. Separately worth the fused version. All three decisions can be made independently, if you know exactly how to cook a truly culinary masterpiece.
Even the simplest cheese is made from cottage cheese. It is pre-separated from the serum, and then sent for washing, followed by pressing. The resulting semi-finished product is sent under a press and kept there for a certain period of time according to the technological features of each type.
The average indicator for this is about a month. After aging, the head is smeared on the outer part with paraffin and sent to ripen. There may be various deviations. In some situations, the product will ripen to a year without a paraffin shell, but for most versions there is plenty of standard month.
Those who are interested in how to make a home reading of exquisite food usually know that the density of the structure directly depends on how much weight the press turned out to be. The greater the weight of the load, the tighter the texture will be.
And on the sharpness of taste affects the duration of exposure. The more he lies, the sharper the aftertaste will be. At the same time, connoisseurs agree that the best combinations are obtained from whole milk. For mass production, cow pasteurized cows are preferred.
In addition to the classic hard variations, soft versions are steadily in demand. They can boast an unusual slightly oily and light consistency. They are haunted by a bit of ammonia smell and a more pungent taste. At the expense of the latter, they are recommended to serve before the start of the meal, to wake up the appetite. This appetizer goes well with white wine.
But soft varieties have one significant drawback. It affects the need to eat them very quickly, not allowing the storage period to be exceeded. Otherwise, the process of over-ripening starts, which guarantees the loss of their positively affecting qualities. The only exception is the elite Roquefort.
Production technology in this case is not too different from what happens when cooking solid "colleagues" on the counter. But the time for exposure under the load is reduced by several times. Also, if you wish to follow a strictly step-by-step familiar scheme, you should abandon the paraffin coating stage. After removal from the press, the dish can be eaten right way, or it can be additionally maintained, but not more than a week.
Prepare a soft mass not only from whole milk, but also removed too. By the same principle, most home-made cheeses are prepared for personal consumption, since here you can choose raw materials at your own discretion.
Often, craftsmen are trying to repeat at home some famous varieties. Philadelphia is in demand here, as well as offers with a solid consistency. They are then added to various dishes. Even ordinary pizza will play with new colors, if you sprinkle it with shabby homemade goodies without a gram of preservatives.
Hand-made cheese, which does not exactly "please" chemical additives, has a high biological value. Not for nothing, even during diets it is allowed to eat in small doses. This allows you to supplement the daily menu with various minerals and trace elements.
An additional advantage here is the ability of the body much more efficient to digest such food than even just fresh milk. Thank you for it is worth squirrels, which will be almost a quarter more than in meat.
Separately it is necessary to highlight the presence of vitamins, mineral salts of calcium and phosphorus, about two dozen amino acids, eight of which are mandatory for daily use. The reason for this is the inability of the animal and the human body to generate them independently. Get them only when eating food. Among the most concentrated amino acids are:
Despite the fact that many types of food are high-calorie, it is not recommended to discard them at all. Doctors simply insist that the eater knows his norm and does not cross the line, especially in cases where he adheres to a dietary diet. Do not forget that just cheese fat is responsible for maintaining a stable metabolism. Recognize the fat variety will turn out, if you look at the texture of the head section. If the mass is oily and tender, then the delicacy will be oily.
But since the melting point of milk fat is relatively low, it is rich in fofatites and is easily digested, it does not represent a load for the digestive organs when metered intake.
People who are far from cheese making always get scared when they see that their favorite goat delicacy is 50% fat. Just not everyone understands exactly how the fat ratio is measured here.
The content of the fatty component is determined by the ratio of total weight to dry substances. If you translate the proportions into a philistine language, then 50% of fat content only means that in reality there is about 30% fat, provided the moisture is maintained at the 40% mark. Humidity is also variable and varies depending on the selected variety in the range from 38% to 48%.
But the main chip of homemade cheese is a huge number:
It is because of this that food is often recommended to be used by pregnant women, adolescents and the elderly. All of them need to maintain bone structure at a good level. Also, do not bypass the curd of kefir with cottage cheese moms during lactation. At this time, women are particularly in need of mineral salts, so the daily dosage of cheese should reach 150 grams of the original product.
It would not be out of place to make a cheese sausage made by one’s own hands to athletes, or to those who spend a lot of energy. Nutritionists insist that it is worthwhile to lean on those who suffer:
- problems in the biliary tract;
- liver abnormality.
Only in the first case, you must first consult with your doctor, since not all varieties are suitable for diabetics at different stages of development of this ailment.
Recommendations for use
In addition to the high content of vitamin A, cheeses also have a huge amount of vitamins of group B, which are soluble in water.
An unusual snack helps those who for some reason have lost their appetite. With the help of an island mass, it turns out to provoke the release of digestive juices. As a result, the food coming in later is better digested.
Also, it is not necessary to customize absolutely all varieties for one common comb of benefit. They differ in various features. For example, a delicious Camembert or refined brie is considered the main intestinal doctor. Thanks for this should be the thinnest crust, which consists of edible moldy mushrooms. Its composition is somewhat similar to penicillin, which is famous for its ability to resist pathogens.
If the growing body needs an additional portion of calcium, then the usual Gouda or Emmental cannot do. These same types are suitable for women in the period of an interesting situation, as well as for people who have stepped over the threshold of the 35th anniversary. It will help to recover epuas faster to heavy smokers.
And those who can not sleep, long tossing and turning in the bed, it is better to use mozzarella. You can cook it even at home, just like Adygei cheese.
In the past few years, soy cheese tofu has crept into the arenas of cheese products. It is ideal for those who watch over the calorie content of dishes, but are not ready to give up full-fledged protein foods. Asians are experts in cooking various dishes based on it. So, Koreans not only consume it raw, but also specially fried, boiled in soups, and even pickled. It is noteworthy that after heat treatment, it does not lose its useful characteristics.
The hidden danger here is only overeating. If you eat too much tofu too much, then very soon a person will face problems due to a sharp deterioration in memory.
If cheese will be used as a pleasant completion of cheese, then it is better to choose Dutch or Swiss delights for this role. They help clean the mouth and prevent the spread of bacteria that cause tooth decay.
The final advantage of cheese products is the absence of lactose, which many gourmets are allergic to. Those who can not eat other dairy products, finally get a chance to get to important amino acids, bypassing lactose.
All together it will be the guarantor of the restoration of minor deviations of the organs of vision, as well as a positive effect on the condition of the skin.
Each cheese-maker has its own favorite recipe, which it modifies and tries to keep secret, surprising guests. But it is better to begin to master the culinary field from the section of home-made cheese-making with relatively simple recipes. Just such is the instruction for creating Mozzarella.
To make it, the chef will need only a few ingredients:
- 2 liters of full fat milk;
- a half to two liters of water;
- 2 tablespoons of salt;
- 2 tablespoons of lemon juice;
- a quarter of a teaspoon of pepsin.
The average bag of pepsin is designed for about a hundred liters of milk, so even with an eye on a relatively small volume, do not pour it "by eye". Even if pepsin is considered a harmless substance and its overdose does not threaten eaters, you should not go against the recommendations of the dosage.
Taking the desired rate, it is bred in half a glass of water. At the same time, the milk is heated to approximately 60-70 degrees, and then lemon juice, dissolved enzyme, is poured into it. After the first mixing, the whey will immediately begin to move away. Without boiling it is necessary to wait until the whey separates completely. The excess liquid is poured by hand, and then the hot mass is pressed.
Now it's about salting. Harvested water is sent to the stove, bringing to 90 degrees, and then turn off the fire and add some salt. In the resulting brine is lowered for a few minutes curd.
Experienced cooks are advised to use rubber gloves to reduce the risk of burns, as it will be inconvenient to keep them with a tack. Next, the cheese stretch, dropping into the water several more times for a couple of minutes. The semi-finished product is laid out on a board, kneaded, rolled up in an envelope and sent back to water.
Having made a table with cling film, take out the mass and roll it with sausage, in order to wrap it with a film. Laces sausage tied in several places to get the balls. Store the resulting treat is necessary in a bank with carefully collected before the whey in the refrigerator.