Have you tried making cheese but it didn’t turn out right? Don’t worry! Here’s a simple solution to salvage your efforts.
What to Do
- Immediate Steps: If the milk hasn’t curdled properly after adding rennet and waiting for an hour, add a bit of lemon juice or a splash of vinegar.
- Heat: Return the pot to the stove, bring to a boil while stirring constantly. This will turn your mixture into a ricotta-like consistency.
- Drain: Drain the whey and treat it like ricotta or any other cheese.
Flavoring and Molding
- Forming the Cheese: Place the drained mixture into molds. Add spices like pepper or chili to taste.
- Draining: Let the cheese drain 3 hours out of the fridge, placing a bowl underneath to catch the whey.
- Setting: After three hours, the cheese will have settled. Place it in the fridge for 24 hours, then flip and salt it.
Storing and Aging
- Aging: If you want to age the cheese, prepare an emulsion of oil, white vinegar, and salt. Coat the cheese and turn it daily to avoid cracking.
Final Tips
- Quick Consumption: For immediate consumption, enjoy the cheese after salting.
- Patience for Aging: If aging, remember it takes time but yields a flavorful result.
By following these steps, you can turn a cheese-making mishap into a delicious homemade treat. Happy cheesemaking!
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