Breakfast and brunch
Homemade Cheese
Some homemade recipes can be tastier than store-bought ones, but the most important thing is that they are always healthier because we know exactly what they contain! How about making cheese with black seed today, also known as nigella or black cumin?
Total time40 min
Prep10 min
Cook30 min
Yield2 servings
DifficultyEasy
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Recipe tags
Breakfast and brunchInternationalVegetarianGluten freeNut freeEgg free
Ingredients
- 5 kg liquid milk
- 1 kg cow’s yogurt (yogurt)
Method
- Put the liquid milk over low heat until it boils..
- When the milk comes to a boil, add the yogurt..
- You will immediately notice that the milk begins to thicken and take on the shape and texture of cheese.
- Leave it on the heat for five minutes, stirring gently, then prepare a strainer lined with a thin cloth or piece of gauze. Pour the cheese into it, place a flat-lidded heavy object on top, and press it down with something heavy until the next day.
- The next morning, cut it into the shape and size you want...
- As for the liquid that comes out of the cheese (the whey), add three tablespoons of salt to it and put the cheese in it.
- It is possible to eat the cheese the next day, and the whey will help keep the cheese from spoiling quickly..
