Home Made Country Cheese Recipe by Rozina Dinaa
Cooking Instructions 1 First of all, place a cheese cloth or butter muslin on a strainer and put the strainer into a bowl. 2 Heat the milk in a pot over medium flame. Keep stirring, otherwise the milk will start to burn on the bottom. 3 Once it starts to get bubbly, it’s a sign that the milk is close to or just about to boil. Now, turn the heat low and add vinegar. 4 Then the magic happens and the curds separate from the whey. 5 Give couple of stirs and turn off the heat. Now, use a strainer spoon and collect all curds 6 And pour all them into the cheese cloth. 7 Adding salt to taste and chopped herbs. 8 Bring the corners of the cloth together and squeeze out of all liquid. 9 Put a weight on it for an hour to give it shape. Do not through the whey away. Add some salt and keep the cheese in it for several days. 10 11 12 13 14 15 16 17 18 19 20 21 22 23 Ingredients 24 Ingredients 1 First of all, place a cheese cloth or butter muslin on a strainer and put the strainer into a bowl. 1 First of all, place a cheese cloth or butter muslin on a strainer and put the strainer into a bowl. 2 Heat the milk in a pot over medium flame. Keep stirring, otherwise the milk will start to burn on the bottom. 2 Heat the milk in a pot over medium flame. Keep stirring, otherwise the milk will start to burn on the bottom. 3 Once it starts to get bubbly, it’s a sign that the milk is close to or just about to boil. Now, turn the heat low and add vinegar. 3 Once it starts to get bubbly, it’s a sign that the milk is close to or just about to boil. Now, turn the heat low and add vinegar. 4 Then the magic happens and the curds separate from the whey. 4 Then the magic happens and the curds separate from the whey. 5 Give couple of stirs and turn off the heat. Now, use a strainer spoon and collect all curds 5 Give couple of stirs and turn off the heat. Now, use a strainer spoon and collect all curds 6 And pour all them into the cheese cloth. 6 And pour all them into the cheese cloth. 7 Adding salt to taste and chopped herbs. 7 Adding salt to taste and chopped herbs. 8 Bring the corners of the cloth together and squeeze out of all liquid. 8 Bring the corners of the cloth together and squeeze out of all liquid. 9 Put a weight on it for an hour to give it shape. Do not through the whey away. Add some salt and keep the cheese in it for several days. 9 Put a weight on it for an hour to give it shape. Do not through the whey away. Add some salt and keep the cheese in it for several days. 10 10 11 11 12 12 13 13 14 14 15 15 16 16 17 17 18 18 19 19 20 20 21 21 22 22 23 Ingredients 23 Ingredients 24 Ingredients 24 Ingredients More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Sausage, Mushroom, Asparagus Delight Cucumber, Tomato, & Onion Salad Curry Chicken - Caribbean Style Banana Pudding South Chili Sausage, Mushroom, Asparagus Delight Cucumber, Tomato, & Onion Salad Curry Chicken - Caribbean Style Banana Pudding South Chili Hungarian meat & vegetable soup Beef Strips & Asparagus cooked in Garlic Butter Classic spag bol Cluster beans sabji with gravy Scrambled eggs on toast Rice as lunch Cucumber, Tomato, & Onion Salad South Chili Beef Ramen Bowl Plate meat pie Hungarian meat & vegetable soup Beef Strips & Asparagus cooked in Garlic Butter Classic spag bol Cluster beans sabji with gravy Scrambled eggs on toast Rice as lunch Cucumber, Tomato, & Onion Salad South Chili Beef Ramen Bowl Plate meat pie