How to make cheese from milk with pepsin at home?

Today, an increasing number of people are thinking about wholesome, and most importantly, natural food. I remember the recipes of our grandmothers and great-grandmothers, who can firmly settle in the culinary book of the modern hostess.These recipes are also good because they can be modernized and replaced with some ingredients. Our article will tell you how to make homemade cheese from milk with pepsin.

Pepsin is an enzyme of gastric juice, under the influence of which the milk is curdled. There is a huge amount of drugs with this enzyme, but it is best to buy pharmacy "Acidin-pepsin", as it is guaranteed safe for the human body. The disadvantages include the low solubility of the tablets and the spreading time of the milk (more than two hours).

All peps cheese recipes have one thing in common - pepsin when heated milk coagulates milk protein in a lump of cheese. Depending on the choice of the final product, cheese can be hard, semi-hard, soft, pickled and melted. The choice of recipe depends on the taste preferences: someone loves Cheddar, Dorblu or Camembert, and someone likes Mozzarella.

However, to get a natural product at home is quite simple, although there are several nuances here.

1. Milk should be fresh and homemade. The main thing in this milk is that it is not normalized and, accordingly, the fat content is higher than what is sold in stores. An important factor will be the origin of milk: cow or goat. The first is universal and suitable for cooking both hard and soft cheese. Hard cheeses do not make goat milk, as they are worse in quality.
2. Food salt without additives. Iodized salt changes the taste of cheese not for the better, so it is advisable not to use it.
3. Brine for Suluguni type cheese or Mozzarella. It is worth remembering that the salinity of the cheese depends on how much time he spent in the brine. I want to be more salmon - we keep longer and vice versa.
4. All sorts of seasonings sprinkle on the finished product and only in processed cheese supplements are mixed into a cheese lump.

The recipe is simple and includes only three ingredients: milk, acidin-pepsin and salt. The drug is sold in tablets, so it must be pounded before using it. Pepsin consumption is approximately the same - 1.5-2 tablets per 1 liter of milk. The following are the two main recipes with the addition of acidide-pepsin.

For the manufacture of cheese will require:

• a form for cheese (if there is no special, then a colander will do);
• gauze if there is no special form;
• goat or cow milk, preferably homemade;
• acidin pepsin;
• salt.

Add crushed tablets to a small amount of warm boiled water and mix thoroughly. Acidin-pepsin is poorly soluble, it may take from 10 to 15 minutes. The resulting solution is added to hot (no more than 40 degrees) milk, stirring constantly for five minutes. After about forty minutes, the mixture will begin to spread. Future cheese should be cut into small pieces with a long knife, first vertically, in stripes 3–4 cm wide, then at an angle as close as possible to 90 degrees, horizontally.

It is necessary in order for the cheese ball to mature evenly. Then, for about 2 hours, the mixture is heated on a small fire, stirring. The heating temperature should not exceed 40 degrees, otherwise the cheese lump will disperse flakes. As soon as the mixture becomes cuddly and stretches like a rubber behind a spoon, it should be salted, put into a mold or a colander covered with gauze, and let the serum drain. Serum can be removed in the refrigerator for future use.

The recipe is similar to the previous one: Pepsin solution is added to warm milk. The mixture is covered with a lid, placed for about six to seven hours in a warm place. After the formation of a dense cheese lump, it is placed in a form for decanting serum.

The calculation of the product yield is simple: approximately 100 grams of cheese is produced from one liter of milk. Depending on the fat content of milk, cheese can be a little more or a little less. The content of animal fat in the product also depends on milk.Salt is added to taste (someone loves a more salty product, while others prefer lightly salted cheese.

According to these two recipes, the product is soft, it is not recommended to store it for more than five days. For hard cheese you need a press, it can be special or made from scrap materials. The degree of hardness of the cheese depends on the severity of the press. Under the press, the cheese should be spent about one and a half days, periodically it must be turned over and dry completely.

You will learn more about how to make cheese from pepsin milk at home, in the following video.