This is a recipe I had the opportunity to prepare in cooking class, where the teacher taught us how to do it, and we immediately had to prepare it as a final exam. I had never really made homemade cheese in my life, and I thought it was a little difficult, but that day I realized it’s a lot easier than I thought. That’s why I’ve decided to bring you this recipe.
Before I tell you how to prepare it, I’d like to talk to you a little about its nutritional value. In milk there is 90% water in its composition, reducing the percentage to about 70% in fresh cheese, this causes the concentration of the nutritional principles that the milk possesses in small portions.
They stand out as part of their composition, proteins of high biological value, such as calcium of easy assimilation but also minerals such as magnesium, phosphorus and vitamins of group A, B and D. Being the amount of fat variable depending on the type of milk and whether it is added cream and sugar.
It’s very easy to make homemade cheese, so I hope you’ll be encouraged to make it, it won’t really take long, and best of all it’s delicious. It is ideal to enjoy it for breakfast with bread, or with a cup of coffee, or to accompany it with a sandwich, the truth is that cheese is a food that allows us to combine it with many others, and simply, it is delicious.Español
- 1 liter of milk.
- 1 rennet paste.
- Salt to taste.
- Heat the milk a little, warm, and add as much salt as you want, stir, when warm, lower it from the heat and proceed to pour the rennet.
- Split the pasta into 4 equal parts, and only use 1/4, crush and stir with the milk.
- Wait for the milk to settle well, and when this happens, place the mixture in a strainer and remove the excess water.
- The final mixture, combine it in a circle and place in the fridge. And ready.