Homemade cheese

From the name of the home cheese, it immediately becomes clear what technologies are used in the manufacture of this product. Cheese producers adopt home cooking recipes in order to expand the range of their products and meet the requirements of a wider range of consumers.

We think it's no secret that homemade dishes at all times were considered extremely tasty and healthy. People began to make homemade cheeses from time immemorial. Moreover, almost every hostess had his own recipe for homemade cheese in service. And only over time, manufacturers began to make such cheese on an industrial scale.

Although it is unlikely that real homemade cheese can be compared to its store-made taste, aroma or consumer qualities. We invite you to take a closer look at homemade cheese. Firstly, cheese made at home will be distinguished by excellent taste, nutritious and beneficial properties for the human body.

Secondly, you will receive a guaranteed quality product that will not contain preservatives, chemical and flavoring additives, which often unscrupulous manufacturers add to cheeses. Thirdly, your own homemade cheese will cost much less than your store counterpart.

And, perhaps, the most important quality of homemade cheese is that it contains all the useful elements, vitamins and organic compounds that milk contains. For example, only half a kilogram of homemade cheese will contain as much protein, dairy fatty acids, vitamins, as well as other useful compounds as

4. 5 liters of fresh cow's milk.

Many people are mistaken that homemade cheese is difficult to make on its own. Yes, there is some specificity, but with a great desire, this will not prevent you from trying yourself as a cheese maker. In order to make cheese at home, you will need fresh cow's milk.

In this case, the rule will work one hundred times the more, the better, because the amount of milk directly proportionally depends on the amount of cheese. The calorie content of homemade cheese also depends on milk (from 113 Kcal per 100 grams), which you will use in the manufacture of the product. The fatter cow's milk, the higher the calorie content of homemade cheese.

The most delicious homemade cheese comes from steamed village milk, but if you don't have the opportunity to find such, then fatty cottage cheese is perfect. By the way, cottage cheese is made much faster than what is made from milk. Usually home-made cheese refers to soft varieties, since the production of hard cheeses requires specific production equipment (press).

What is distinctive, only you depend on the future taste of homemade cheese. When making, you can add any other ingredients, spices, spices or herbs to your home cheese, in addition to salt, at your discretion.