For all those who always wanted to have their own fresh cheese, or those who want to cook everything very homemade, or if they may always ask how to make homemade cheese… .. This video is for you!
Cheese is a large part of our lives in the kitchen, especially for Argentines. To everything we can put on dulce de leche and melt a cheese on top.
There is a great culture of cheese, we enjoy it in minced, pizzas, empanadas, salad cheese, cheese for cakes, cheese up to dessert! And of all those wonders cheese, fresh cheese is one of those cooking, which cannot be missing. This time, Paulina brings a new series of recipes: home cheese . Today he will teach you to make fresh homemade cheese Caserito.
It is a very soft and tasty fresh cheese recipe, ideal to use during the week in different preparations. They will see that it is very easy and simple to prepare it. Keep in mind that the most important thing is to make the correct mix of milk, cream and yogurt.
Will I need rennet ? No. For the fresh cheese that Paulina does, the rennet is not necessary. Yes we are going to put some lemon. This homemade cheese is pressed What does it mean? that they will have to do a certain pressure so that it is very compact.
Important! To press it we will need to sacrifice a tupper or a plastic container. Helping us with a hot screw and a clamp, we are going to make several holes throughout the Tupper base. This will serve us later. If you have doubts, you can see the video well.
They will see that before seasoning and pressing it, they will be like a ricota . Well, what they see, is ricota. Congratulations! They already know how to make homemade ricota too! cheese recipe .
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Greetings and until next
Homemade Cheese Recipe
Fresh cheese ingredients
proportions for about 180 gr of cheese
- 1 liter of milk
- 45ml of lemon juice
- 2 tubes of neutral yogurt
- 2 tiles of milk cream (or cream to mount)
Homemade fresh cheese step by step
(They can flavor it as you want!)
- Put the milk in a pan and take it over medium heat. Heat until it reaches 80 ° approx. They can use a thermometer or control when the edges of the pot or pan are making bubbles but even without boiling.
- Remove the milk from the fire and stir. Let stand about 20 minutes. After this time add 2 tablespoons of yogurt and two tablespoons of milk cream, and the sifted lemon juice. Integrate everything
- Take back to the fire. Do not be alarmed, you will start cutting everything through the lemon juice, calm, it is what we are looking for. Stir about 10 minutes until you are completely cut, turn off the heat and let stand for 15 minutes.
- After the rest they will see that the whole serum is above. Prepare a deep dish with a strainer on top, and put a very clean rag inside the strainer. Pour the preparation on the rag to drain all serum.
- Take the cheese inside the rag to the refrigerator for half an hour, with a plate below to continue draining.
- Dump the content of the rag on a bowl and season with salt, pepper and what they like. In the tupper they prepared before (see above), place a cloth or a cooking roll and put all the cheese. Crush very well with a spoon or a spatula and place another fabric or butter or cooking paper on top.
- Add weight to cheese (wood blocks, stones, what they find!) And take the refrigerator on a rack. Let press 24 hours and unmold. They can keep it in the refrigerator for two sure week (a little more!).
Fresh and homemade cheese
They can give you a thousand uses!
Paulinaaa is interested in the issue of cheeses! I hope you can make more tutorials. You are a gross!
Hello very interesting, we do it without yogurt and cream only tambo, we live in Cholila a beautiful place in Patagonia.
We want to know more about cheese production.
And we tell you that the luck is used to cook the dogs.
We send you a Happy New Year hug and thanks for your recipes.
Paulina, I love the recipe of yogurt, I thank you to share those recipes with us.
Pauli, I wanted to ask you what can be done with the yogurt serum, XFY recipes, you are a genius !!! I also love your homemade broths. And all your recipes. A thousand kisses !!
Hi Paulina, I made Ricota, I had 1 liter of liquid. What is used for? I made a bread. Do you have other uses? Thank you
I need help my cheese was made as a cream at the same time ricotta but I wanted fresh cheese ... that no longer has a solution?
Hello Pauli, I am fans of your recipes in addition to being super simple and easy to have a living !! I am Jacqueline of Calama, Chile and I want to tell you something that happened to the Greek yogurt of the King of Yogurt.
Short story I followed your steps but because of temperature, "I suppose", it didn't turn out, so how I didn't find the solution because I wanted to see if I could fix it, I read on the other hand that I had to heat it up and I did it, but how did nothing happen and I saw that the mixture was cut and when it cool it came out serum, I put it on fire to fire, hahaha and tell you that it turned out to me? Ricotta !! Hahaha and I'm eating it with pancito, hahaha I don't know how to explain it but it's about! If you could explain what happened it would be great and if what is Ricotta or not, but it has the same taste
Get into Capoooocha cheeses
I loved the bide, how do I make a cream cheese?
Hello. I have a question. Is neutral yogurt the same as natural yogurt, that colors or flavorings? . This here in Chile we tell you natural yogurt and it is the only thing I see in supermarkets.
Hello Paulina! !! I am in Spain strange our creamy cheese of ours! !!! Here there is no! !!!! Help me! !!! How can I do it ?????
Hello, milk serum is very rich in protein. They use it to make energy milkshakes for example
Hi Paulina, I loved the recipe! Is milk cream very necessary? I am vegan but I think I can do the same process with a vegetable milk. I can get yogurt, but with the cream I am complicated a bit. Thank you!