Easy Homemade Cheese Recipe-Beginner Recipes

Instructions

Coat the bottom of the saucepan with sour cream.

Then pour the milk into the saucepan.

Cover with lid, then with kitchen towel and let it sit for 48 hours.

Important: Keep it on your room temperature. Don't transfer to the fridge. (Kitchen counter is the location)

After 48 hours:

Find the second large saucepan. (it can be large bowl too)

Put the strainer on top of the saucepan.

Cover with kitchen towel and then with the cheesecloth.

Pour the cheese from the other saucepan.

All the liquid (the whey) will drain and be collected in the saucepan below.

Don't do anything for 15 minutes, just let it happen on its own.

Then lift the cheese cloth and kitchen towel at the same time and start twisting and squeezing to remove the liquid. This has to be very gently twist and squeeze.

Then let it sit like that for about 10 hours. (don't do anything)

After 10 hours remove the cheesecloth and kitchen towel and transfer cheese to the plate.

Season with salt, black pepper, red paprika, garlic, Italian parsley or anything you like.

Also, you can eat without the salt if you are on diet or don't to like to use the salt.

Cut to the size you like and don't forget: Enjoy and share.

Store in the fridge.

STORAGE OF HOMEMADE CHEESE

Store it in the glass dish (don't use the plastic bowls)

Be sure it is covered and keep it in the fridge for about 5 to 6 days.