Here we go again .
Hello and welcome to our page. We are going to present to you the simplest and the easiest way of doing homemade yellow cheese at home. Our cheese is from pure creamy milk, 100% natural , tasty and very healthy.
Due to your recommendations to make video for different kinds of cheese for example (Gorgonzola cheese , Cottage cheese , Ricotta cheese, Mascarpone cheese and many other kinds of cheese) , I will prepare these videos for you , so please stay tuned .
So let’s start with our simplest Ingredients for the yellow cheese.
- 3 liters of non-pasteurized pure creamy milk. ( if you are using normal pasteurized milk , so you will need to add Culture starter to the milk)
- ¼ spoon calcium chloride in ¼ cup of warm water
- ¼ spoon Rennet in ¼ cup of warm water
- Basket Mould
Let’s start with warming up the milk to 28-29 Celsius (i.e. 82.4 – 84.2 Fahrenheit). All we need to warm our milk to create a good environment for the bacteria in the milk to start processing the cheese. So, it is very important to be careful that the milk temp, won’t be very hot, as this will kill the healthy bacteria (Lactobacillus).
After that, we will add to the milk the ¼ spoon calcium chloride in ¼ cup of warm water and give it a good stir. Then, add the Rennet solution in the warm water and stir for 5 minutes.
Now all the ingredients are mixed well together in order to create a perfect environment for the healthy bacteria to process the milk to cheese.
We need to leave the milk rest for at least 1 hour. During this time, the milk will be converted to cheese and Whey (highly recommended drinking, as it contains high amount of Protein).
After one hour, start to cut the cheese into small squares with knife and stir for few minutes.
Now, we need to separate the cheese from the whey by using the cheesecloth, until you get rid of 90% of the whey. Then start placing your cheese to the cheese basket mould. Since I don’t have a pressing machine to press the cheese, I will use 2 cups of water and it will do the job. If you have the pressing machine, so you can use it. I recommend to keep pressing the cheese for 1 day and then you can place it in the fridge for another one day.
After that , you can prepare bowel of water and salt to place the cheese in it. It depend how salty you want your cheese to be. For me, I prefer the cheese not to be salty, so then I can feel the real taste of the milky cheese.
The most important stage in cheese making process in my opinion is the Ripening stage. It is the stage where your cheese will get older and strong taste thanks to the healthy bacteria that will grow on the cheese and will give it the richness taste. Don’t worry about the bacteria, it is healthy ones. Simple equation is: no bacteria means no cheese. It is all healthy bacteria for our organism.
- To keep the milk on the same temperature 28-29 Celsius (i.e. 82.4 – 84.2 Fahrenheit) until you remove the whey from the cheese.
- It is important to stir well the milk , especially when adding calcium chloride and Rennet , in order to make sure all dissolved well.
- If you will be using 1 liter of milk , so for best results use 1/4 calcium chloride and 1/4 Rennet in warm water ( as shown above).
Videos for you to watch :
You still did not try it ?
We are waiting to hear your opinions and results . Feel free to send us the picture of your cheese.
Stay tuned for coming recipes very soon