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Cheese creation :cheese_wedge: (with vinegar), Heat milk until 90 degrees,…
Cheese creation :cheese_wedge:
(with vinegar)
Heat milk until 90 degrees
Milk is at a normal state
Add yoghurt (around 5 spoons) and mix until and homogenous mixture.
The mix is a bit dense
When foam formation occurs, lower the fire to the last level and add vinegar
Instantly curd formation is seen due to the casein and vinegar reaction.
Let the curd mixture rest for 40 min at room temperature.
Curd becomes homogeneous.
Drain the cheese and add salt
Curd is very condensed
Give the cheese shape in a mold.
Curd is still condensed but with a nice shape
Refrigerate for 4 hours and eat!
It looks like an authentical cheese.
