I understand that the recipe is useful only to a narrow circle of housewives who are provided with whole milk.
More necessary ingredient for making cheese is pepsin.
I'm not an expert, but in general terms, these are some kind of powdered enzymes for curdling milk.
It (pepsin) can be bought in a regular pharmacy in ampoules or in a veterinary pharmacy - in powder.

My prescription is for powdered pepsin, which I bought in the most ordinary veterinary pharmacy in Ukraine for 5 UAH. Pack of 1 gr. designed for 100 liters of milk, so for three-liter jar you need it literally at the tip of a knife (or a little more).

My mother-in-law shared the recipe with me. She makes this cheese from goat's milk, and I made it from cow's.

So we would need:
3 liters of whole milk,
pepsin on the tip of a knife
salt.

Cooking:
Milk should be fresh, not sour.
Pour it into a saucepan, heat to warm over low heat. In the meantime, measure out (unfortunately, by eye) the right amount of pepsin powder and dissolve it in a couple of tablespoons of warm water. Pepsin is handled like dry yeast - do not overheat.


in the photo, the amount of powder is less than I added to milk three times, please keep this in mind.

Pour the dissolved pepsin into warm milk, stir well and leave to heat up (the fire is the smallest) until curdled.
It will be seen how the curd clot will move away from the walls of the pan and whey will appear.
The milk temperature should not be too hot.
The mother-in-law said to heat the milk to the state “hand endures”. If the milk is overexposed on fire, the cheese will be more “rubber” and hard.
As soon as the milk has curdled, turn off the fire and cover the pan with a lid so that the clot “reaches”. Let stand for 15-20 minutes. Before this, cut the clot with a knife so that it “reaches” in the middle.


Then the milk clot should be thrown into a colander covered with gauze in several layers.
At the mother-in-law, the cheese is still lying, decanted, and I put a load on it (a jar of water).


Sprinkle the finished cheese with fine salt and refrigerate so that it cools well and gets stronger.

The cheese turns out to be creamy-creamy in taste, it is well cut with a knife and it is simple

Today, more and more people are thinking about healthy, and most importantly, natural food. I remember the recipes of our grandmothers and great-grandmothers, who can firmly settle in cookbook modern hostess. These recipes are also good because they can be modernized and some ingredients can be replaced in them. Our article will tell you how to cook homemade cheese from milk with pepsin.


Subtleties of cooking

Pepsin is an enzyme in the stomach that curdles milk. There are a huge number of drugs with this enzyme, but it is best to purchase the pharmacy "Acidin-pepsin", as it is guaranteed to be safe for the human body. The disadvantages include the low solubility of tablets and the curdling time of milk (more than two hours).

All pepsin cheese recipes have one thing in common - Pepsin, when milk is heated, coagulates the milk protein into a cheese lump. Depending on the choice of the final product, the cheese can be hard, semi-hard, soft, pickled and processed. The choice of recipe depends on taste preferences: someone likes Cheddar, Dorblu or Camembert, and someone likes Mozzarella.


However, getting a natural product at home is quite simple, although there are several nuances here.

  1. Milk should be fresh and homemade. The main thing in such milk is that it is not normalized and, accordingly, the fat content is higher than what is sold in stores. An important factor will be the origin of milk: cow or goat. The first is universal and is suitable for cooking both hard and soft cheese. Hard cheeses are not made from goat's milk, as they are of poorer quality.
  2. Food table salt without additives. iodized salt does not change the taste of cheese for the better, so it is advisable not to use it.
  3. Brine for cheese such as Suluguni or Mozzarella. It is worth remembering that the salinity of the cheese depends on how much time it has spent in the brine. If you want saltier - keep longer and vice versa.
  4. All kinds of seasonings are sprinkled on the finished product and only in processed cheeses additives are mixed into the cheese lump.


Recipes

The recipe is simple and includes only three components: milk, acidin-pepsin and salt. The drug is sold in tablets, so it must be crushed before use. The consumption of pepsin is approximately the same - 1.5-2 tablets per 1 liter of milk. Two basic recipes with the addition of acidin-pepsin are described below.

Cooking cheese with heat

To make cheese you will need:

  • a form for cheese (if there is no special one, then a colander will do);
  • gauze, if there is no special form;
  • goat's or cow's milk, preferably homemade;
  • acidinpepsin;
  • salt.

Add crushed tablets to a small amount of warm boiled water, mix thoroughly. Acidin-pepsin does not dissolve well, it may take 10 to 15 minutes. The resulting solution is added to hot (not more than 40 degrees) milk, stirring constantly for five minutes. After about forty minutes, the mixture will begin to curdle. The future cheese must be cut into small pieces with a long knife, first vertically, in strips 3-4 centimeters wide, then horizontally at an angle as close as possible to 90 degrees.

This is necessary in order for the cheese lump to ripen evenly. Then, for about 2 hours, the mixture is heated over low heat, stirring occasionally. The heating temperature should not exceed 40 degrees, otherwise the cheese lump will disperse into flakes. As soon as the mixture becomes viscous and reaches for a spoon like rubber, it must be salted, placed in a mold or colander lined with gauze, and let the whey drain. Serum can be stored in the refrigerator for later use.



Option without heating

The recipe is similar to the previous one: a solution of pepsin is added to warm milk. The resulting mixture is covered with a lid, placed for about six to seven hours in a warm place. After the formation of a dense cheese lump, it is placed in a form for decanting whey.

The calculation of the product yield is simple: approximately 100 grams of cheese is obtained from one liter of milk. Depending on the fat content of milk, cheese may be a little more or a little less. The content of animal fat in the product also depends on the milk. Salt is added to taste (some people like it more salty product, and someone likes lightly salted cheese more.



According to these two recipes, the product is soft, it is not recommended to store it for more than five days. For hard cheese, you need a press, it can be special or made from improvised materials. The degree of hardness of the cheese depends on the severity of the press. Under pressure, the cheese should spend about one and a half days, periodically it must be turned over and wiped dry.

The resulting product should ripen, crust. To do this, it is placed on a plate covered with cotton cloth in the refrigerator for one or two weeks. Every day it is turned over. It's okay if the cheese is a little rounded, as holes form in it due to carbon dioxide. Such a product is stored for about two months.

You will learn more about how to make cheese from milk with pepsin at home in the following video.

The stomach of ruminants is divided into four sections: scar, net, book, abomasum. The abomasum is the last section of the ruminant stomach. This department produces an enzyme that is widely used to make cottage cheese and cheese. Rennet is used as a catalyst, i.e. a substance that accelerates the process of formation of final products.

This protein enzyme is composed of pepsin and chymosin. With the help of chymosin, the primary breakdown of milk is carried out. Further, the reaction proceeds under the action of pepsin. Milk is stratified into curd mass and whey.

Pepsin also helps the body absorb proteins better. This is very important, because protein is one of the main components healthy eating person. Rennet attaches the most delicate taste and cheese density. Substance in two ways: artificial and natural. natural way involves obtaining an accelerator of reactions from the digestive system of ruminants. An artificial method is obtained from fungi or microorganisms. An enzyme obtained by artificial means can be consumed by vegetarians. Since there are many vegetarians, cheese made from artificial rennet "accelerator" is very popular.

Cottage cheese can be made at home from pepsin and milk.

  • pepsin 0.03 g
  • milk 1 l (preferably homemade)
  • calcium chloride 0.01 g.

Cooking process:


It will turn out a curd-like mass, which tastes good and even small children will like it.

The use of rennet for making cheese

Rennet catalyst is actively used for making cheese. These cheeses include: parmesan, cheddar, maasdam, emmental, roquefort, adyghe, feta, suluguni. Stages of making cheese from rennet catalyst:


Cheese at home

Cooking Ingredients:

  • milk - 2 l
  • rennet - 0.01 g
  • salt - half a tablespoon
  • water - 15 ml

Cooking steps:

  1. Heat fat homemade milk to 35 degrees.
  2. Add 0.01 g of pepsin to 15 ml of boiled water.
  3. Add the solution to the milk and stir.
  4. Insist 20-30 minutes.
  5. Cut the resulting mass into pieces so that the whey flows out.
  6. Discard serum after 15 minutes.
  7. We put it under pressure. Let stand in gauze for 2 hours.
  8. Ready cheese can be salted to taste.

Where to buy?

You can buy enzyme from abomasum in online cheese shops or in pharmacies. In the latter case, difficulties can arise, since pharmacies sell the enzyme by prescription. Rennet is sold as a solution or powder, whichever way you find it easier to use.

Abomasum substitutes

There are several substances that can replace rennet: milase and maxylact are fermentation products of dairy mushrooms; chymosin obtained by fermentation of mold fungi. Also, for the manufacture of cheeses and cottage cheese, dried fig juice is used. Green grapes, starter herbs, decoction of nettle paste with salt, ready-made starter cultures.
Recommended video recipe:

Cheese pepsin is used in the production of hard and soft dairy products. This substance for accelerating the fermentation of milk is of several types. It is taken from animals, produced by a chemical method. It happens of plant origin, available for free sale.

Types of additives

Before the advent of the chemical variant, cheese enzyme was used in the form of a dried piece of the stomach of domestic animals, more often a calf. A natural product is obtained in this way. However, making one recipe, several people get completely different tastes of the product. It is possible to prepare a pleasant dairy product with an artificial additive option.

By origin, a natural enzyme is isolated, taken from the entrails of domestic animals. It happens of plant nature, which has a low cost with its simple extraction. Home milk product can be prepared with several varieties of additives. Pepsin for cheese is produced in the following forms:

  • Option to sell the substance in pharmacies.
  • Acidin is a drug for the treatment of gastritis, dyspepsia.
  • Part of the stomach of domestic animals: calf, lamb, chicken.
  • The chemical product is chymosin.
  • Production of supplements from plants.

Cheese additives differ in cost, duration of dissolution and slight taste differences. For the first home experiments, the most affordable option purchased from pharmacists is suitable. real without enzyme solid product it will not work, at best it will be possible to cook cheese.

Medicinal supplement option

To find an enzyme for cheese, you will have to go around more than one pharmacy, most types are sold by prescription. In comparison with other types of pepsin in the form of a drug, it has official confirmation of safety. These include:

  • "Acidin-pepsin" is available in the form of tablets, before use in the dish will have to be crushed. There are analogues: Acipepsol, Betacid, Pepsamin. Active substance - hydrochloric acid. It is she who forms specific microclots when added to milk.
  • Pepsinum comes in powder form and is much easier to mix with milk. The composition includes powdered sugar, the mixture itself has a yellowish tint.

An artificial additive is often used in production, there is no official confirmation of the safety of the product. But in order to save money and time for its manufacture, the concentration in finished goods going wild. If the drug could not be found on sale, use other options sold in grocery stores.

natural remedy

This cheese pepsin has a short shelf life, but there is no doubt about its origin. It is important that when adding to dairy products, do not exceed the dose indicated in the recipe. Exceeding the amount of enzyme gives the product an unpleasant bitter taste.

When buying, you should check the expiration dates and pay attention to the conditions of storage. A natural product instantly deteriorates during the hot season during transportation.

Pepsin for cheese is also produced by foreign manufacturers from Japan. It can be ordered by mail, the manufacturer is Meito Sangyo. The supplement is of vegetable origin and has a decent shelf life. A successful dish is obtained under one condition: the powder must be added to hot milk.

Recipe number 1 for cooking at home

For the preparation of the product used:

  • Form for giving a classic round shape with a volume of more than 10 liters.
  • Press from any improvised materials.
  • Milk in the amount of ten liters: goat, cow. For a real taste found homemade. From the volume taken, a kilogram of the product was obtained.
  • Pepsin for cheese natural.

The enzyme dissolves in water in a ratio of 1:10. To add to milk, use 100 grams of the additive, pour it into hot milk, stirring for more than 3 minutes. The resulting mixture will take on a curdled appearance and begin to solidify in half an hour.

Large cheese at this point is cut into small pieces with a long knife. Next, the mixture is kept on low heat for 2 hours, stirring occasionally. The heating temperature should not be more than 40 degrees. As the mixture creaks on the teeth, turning into jelly, the liquid is drained.

The resulting product is placed in gauze and allowed to drain the remaining liquid. Homemade cheese with pepsin is kept in limbo until ripening. A solid form is obtained by placing it under a press. Shelf life - no more than 7 days in a cold place.

Recipe #2

The option of preparing the product without using fire, it turns out cheese with pepsin. The recipe is similar: warmed milk is mixed with the additive at a temperature of no more than 40 degrees. The resulting mixture is left covered for 7 hours.

After the formation of a jelly-like appearance and hardening of the cheese mass, the liquid is drained. It is not a cooking waste, great for adding to pancakes. The remaining form is placed to drain in gauze. It is recommended to cut into pieces before drying. For hardening, place it under a press. After that, re-drying in a cold place for about 5 days is required. So that it does not dry out, wrap it in paper.

- a very tender and tasty miracle that is easy to cook with your own hands, really, really. All you need to make hard cheese at home is milk, sourdough starter and some simple kitchen utensils. You can not make the cheese hard, but eat it right away, sprinkled with salt and your favorite herbs. If you like hard cheese, you will have to be patient and wait 5-10 days until it ripens and acquires a characteristic cheese taste, tart and spicy.

The recipe for homemade milk cheese is good because it involves almost waste-free production: there is a lot of whey left, which makes wonderful pastries, pancakes and awesome okroshka. The cheese itself is universal: it is good with tea and coffee and behaves well in pizza and any other dishes that require its presence.

  • Whole milk - 4 l
  • Acidine-pepsin (sold in a pharmacy) - 6-8 tablets
  • Salt - 1 tsp.

Of course, homemade cheese is best made from homemade milk. Not everyone in the city can afford such a luxury. Therefore, you can buy regular milk, better with a short shelf life and a high percentage of fat (the lower it is, the lower the yield of cheese).

Acidin-pepsin is taken at the rate of 1.5-2 tablets per liter of milk (pepsin should be stored in the refrigerator). First, crush the tablets and dilute them in half a glass of boiled water. room temperature. Milk at this time is heated to a temperature of 35 ° C. Pour water with pepsin into milk. Stir the milk well for two to three minutes and leave it alone.

After about an hour, the mass will begin to resemble jelly with separated whey. We take a long knife and, holding it vertically, cut the mass to the very bottom into strips about 3-4 cm wide. Then we tilt the knife at an angle and, holding it as horizontally as possible, cut the jelly mass into cubes with a side of about 3-4 cm.

Now you should slightly increase the temperature. To do this, put the container in a basin with water heated to 39 ° C. We maintain this temperature and periodically stir the mass every half hour so that the pieces do not stick together. After two or three hours of manipulation, the cheese becomes viscous, rubbery, creaking on the teeth.

Drain the whey and store it in the refrigerator. We throw the cheese mass into a colander and let it drain. When the cheese has cooled to room temperature, it should be salted (1 tablespoon without a slide per 1 kg of finished cheese) and hung in gauze for maturation. In a few hours, soft homemade cheese is ready. We put it in the refrigerator and do not forget about the shelf life, which for soft cheeses is about a week. Just at this stage, it can be sprinkled with any herbs-ants and eat. I don't think it will last longer than three days in anyone's fridge.

To make hard cheese at home, you just need to put it under the press. Usually, enamel mugs lined with gauze are used for these purposes. It is clear that the size of the mug should correspond to the size of the cheese. So, gauze in a mug, cheese on cheesecloth, a lid (saucer, wooden circle) on cheese, a mug in a pan, some kind of stand (glass or bowl) on the lid, on which you can install a press (most often it is a pot of water, so that it did not fall, it should be fixed, for example, with folded newspapers or towels, sticking them between the walls of a large pot in which there is a mug, and a smaller one filled with water).

After five hours, we disassemble the structure, take out the cheese, wash the mug and pan from the leaked whey, wipe it dry, put on clean gauze and send the cheese under the press again, increasing the weight (you can put a weight or bricks on the top pan by removing the lid from it and putting it on it board or plywood). The heavier the load, the drier the cheese and the longer its shelf life.

Keep the cheese under pressure for another day. This is already quite ready to eat, but not yet ripened cheese. For maturation, it is placed on a wooden board or a glass plate covered with cotton cloth. Now the cheese should spend 1-2 weeks in the refrigerator, where it will ripen, become covered with a crust and slightly rounded (these are holes from carbon dioxide). Turn the cheese once a day for even ripening.

Short description