How to make homemade cottage cheese – tips from Marco Cervetti

Cheese is not only a tasty product that goes well with many dishes, such as pasta, pizza, and soups, even with honey it will be delicious. And especially if you cook it yourself, then you will definitely be sure of its safety.

Culinary expert Marco Cervetti has shared useful tips on making homemade cottage cheese and a recipe on his YouTube channel that will help you make a delicious product (to watch the video, scroll to the end).

Useful tips from cheesemaker Roman Hayetskyi

1. You should choose only good, high-quality milk that is not subjected to high heat treatment.
2. It is also important not to overheat the milk, but to gradually heat it to 32 degrees and stir.
3. There are two ways to salt cheese: directly in the brine and in the cheese itself; sea and rock salt are suitable for this purpose.

Recipe for delicious cheese

ingredients

• milk - 9 liters
• enzyme - 1 tsp.

Method of preparation:

1. Pour milk into a large saucepan, put on fire, heat well to 32 C, and add 1 tsp of enzymes, mix, remove from heat, and leave the milk for 30 minutes to 1.5 hours.
2. Afterward, pour the finished curd mixture into special molds; its appearance will tell you if the product is ready, namely, it should sag and decrease in volume.
3. Take the finished cheese out of the molds, add salt, and you can eat the delicious product after 36 hours.