Homemade cheese “Tender”
Description of preparation:
A wonderful substitute for store-bought cream cheese, it turns out tender and soft in texture. This cheese can be served for breakfast along with toast or croutons, waffles, or used to create cheesecakes.
Prepare the following ingredients. Use full-fat milk, preferably homemade (farm) milk. If you use store-bought 3.2% fat, be sure to add calcium chloride; it can be bought at any pharmacy.
Pour the milk into a cauldron or pan with a non-stick bottom. Bring to a boil, then cool to 30 degrees. No more, because this is very important! Pour calcium chloride into the milk and stir.
In 50 ml. dilute the starter with milk and pour it back in again. Mix thoroughly and leave for 20-30 minutes at room temperature.
The milk will separate into curd mass and whey.
Line a colander with a double layer of gauze and pour the contents of the container into it.
Gather the edges of the gauze into a bag and tie it. Hang over the sink and let drain for about 30-40 minutes.
From 1.5 liters of milk you will get approximately 100-120 grams of soft cheese. It will not be salty or sweet; you can add salt and sugar to your taste.
Place the prepared cheese in a bowl or bowl and serve, for example, with waffles. Thanks to its delicate texture, the cheese is easy to spread on baked goods.