Cow's cheese - Suzana Mitić
Cow cheese - it takes a little more time to prepare this cheese, but the taste is fantastic, real homemade.
Don't miss a recipe - Recipes and cookbook online on Facebook. Stay tuned, follow the Recipes and Cookbook twitter notifications!
Cow's cheese - Suzana Mitić
Cow's cheese - it takes a little more time to prepare this cheese, but the taste is fantastic, real homemade.
- 7 liters of lukewarm milk
- 2 spoons of "Maja" curd
- 1 spoon of salt
- Pour the already heated milk into the bucket - it should be lukewarm.
- Dissolve the curds with 2 dl of water and a teaspoon of salt and pour everything together into a bucket.
- Knead with a fork several times.
- Leave in a warm place, cover with a cloth.
- The milk should stand for about two hours.
- During that time, whey breaks out on the surface of the milk.
- Use a knife to cut the already curdled milk in several places and leave it for another half an hour.
- Prepare a pan and put a colander in it.
- The vangla should be pierced so that the whey comes out.
- Pour the milk into a colander.
- Tie the strainer with some string and press it with a heavy object - my mom uses a stone, for example.
- Turn the already formed cheese from one side and the other.
- It should stand for about 2 hours.
- During this time, the cheese is liquefied enough to be cut.
- Take it out of the strainer and add salt as desired and cut into green cubes.
