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Cheese cheese

Nutritious food is Cheese, cheese well known worldwide, and I think that at least once in life everybody tried the globe.


Cheese, food made from curdled Milk from cows, goats, sheep, buffalo, camel or other similar animals. It is ideal as it retains hardly breaks with the passage of time as it dries improve their qualities in relation to weight. The milk is curdled by using a combination of and acidification. Bacteria, but good, acidifying the milk, playing an important role in defining the texture and color of most of the cheese.


Some also contain mold, both on the outside and inside, ie around the cheese – cheese.


The ancient Greeks’ cheese was a gift from the gods. ” There are hundreds of varieties of cheese. Their different styles and flavors are the result of using different species of bacteria and molds, different levels of cream in milk, variations in healing time, different treatments in the process and different breeds of cows, goats or mammal whose milk is used, as different cultures, countries, regions, etc. ..


Other factors are the form of livestock feed and the addition of flavoring agents such as herbs, spices. That the milk is pasteurized or not can also affect the taste, in this case is not recommended embodiment the cheese – cheese.


Some cheeses of curdled milk by adding acids such as vinegar or lemon juice. However, the majority are acidified to a lesser degree by bacteria which are added, which transform the milk sugars into lactic acid, which is followed by the addition of rennet to complete the setting process.


Well you could spend all day talking about cheese cheese, or writing an article too large, the idea is to relate a little of this food item as indispensable in the basket, table and of course dish.



Enjoy the cheese – cheese, but first learn to prepare some of the much cheese.


Paneer cheese.


Ingredients:


Whole milk preferably goat or cow should be fresh, unpasteurized.


Extract of renin. This rennet sell it solid or liquid, but we recommend the liquid because the solid is too strong.


Required:


Materials:


Thermometer for food use.


Porous cloth bag filtration.


Container for fermentation and renneting of milk (must be stainless steel, plastic or glass).


Kitchen strainer.



Procedure:


The process is simple but long.


Boil the milk, letting it boil for a while over low heat for dehydrating. The aim is the production of lactic acid.


Cool a little milk to reach 35 º C. Then, add the rennet.


Place the container with rennet at a temperature that is far from the 35 th. Allow to stand approximately 45 minutes.


Cut the curd into small cubes and extracted serum and discarding the container tipping.


Place the curd in a container with grids, in these circumstances it is compressed or allowed to stand for further extraction of serum.

 Instead of the pack with grids you can use a porous cloth bag to let go of what remains of the serum.


When we have lost the cheese whey in the final container.


The approximate amount of rennet used is 1 ml per 10 liters of milk are used in preparing this recipe.


It remains only to taste test it and consume it within 3 days. Keep in refrigerator.


Preparation of cheese – cheese, homemade.




This post first appeared on Foodcolombian | Food Colombian, To Enjoy The Richest, please read the originial post: here

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Cheese cheese

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