Making your own fresh, greasy cheese is very simple, with only 2 ingredients

Method 1: Make cheese with milk and apple cider vinegar

Material

500ml of unsweetened fresh milk

30gr apple cider vinegar

Making

Boiled fresh milk (do not overheat the cheese will be dry), stirring medium to prevent sedimentation or burnt the pot, after boiling, stir the mother and pour the vinegar into the stir again.

At this point, you will notice that the milk is beginning to show signs of dehydration.

Pour the mixture over a bucket of cloth and spin to dry water.

After squeezing out the water, use a moderate amount of weight on the cheese bag for about 40 minutes (do not compress too tightly or for too long makes the cheese dry, loss of appetite).

Cheese can be used after compression. If not used, mother put in a tightly covered lid and store in the refrigerator.

Method 2: Make cheese from yogurt

Material

Fresh milk without sugar: 1 liter

Unsweetened yogurt: 1 box

5-layer bucket towels

Making

Step 1: Mother put fresh milk in a pot until the milk boils at the edge of the pot, then turn off the heat. Cool the milk to about 50 degrees and then add the yogurt to the island.

Step 2: Pour the milk mixture into a bowl and place in a saucepan or rice cooker. Next, the mother put boiling water in the pot so that the water was 2/3 of the bowl of milk. Keep the milk in 6 hours.

If winter, she needs to check the temperature of the water in the pot continuously. About 4 hours, she can boil water once to warm water.

Step 3: When the curd is removed, take the milk bowl using a knife / spoon to make many grooves. Then bring the entire bowl of milk to boiling water (2/3 of a box) for 20 minutes to allow the milk to separate.

Step 5: Pour the yogurt mixture on top of bucket towels then hold 4 edges of towels tied. Hang the milk bag high and place a bowl at the bottom to collect water.