Cheese pigtail has a wide audience of fans due to its excellent taste and original performance. Many people think that it is unrealistic to make such a snack and therefore they traditionally buy it in a retail chain. But today we will prove the opposite, offering recipes for making cheese at home. Having become acquainted with the recommendations, you can see for yourself the absolute simplicity of the technological process of creating your favorite delicacy.
How to make pigtails at home - a recipe
Ingredients:
- milk (preferably home) - 3 liters;
- pepsin (leaven) - 10 g;
For brine:
- purified water;
- salt is large.
Preparation
It is preferable to use homemade milk to make pigtails. But, as a rule, such raw materials have a rather high percentage of fat content, which will contradict the original recipe for preparing this type of cheese. To achieve the desired degree of fat content of the milk base, we put a container of milk for the night in the refrigerator compartment, after which we remove the cream. Lowering the fat content of homemade milk in this way , we will get the ideal product for further processing. We now place the vessel with milk in heat for a day. During this time, milk should begin to curdle (sour). Now we place the vessel with the obtained sour-milk product on the plate hotplate. If the plate is gas, install it on the pre-dissector for even heating. After reaching sour milk temperature of 35 degrees, pour in it pepsin and leave for thirty minutes, without stirring.
After a while, warm the base of cheese to a temperature of 50 degrees, gently stirring, then we throw the mass into a colander with a gauze cut and let it drain. Immediately place the flakes on the table and take them to pull them into thin threads. We make out a pigtail or a ball, immerse the resulting raw material in the brine of the desired concentration and leave for twelve hours.
How do home smoked cheese suluguni pigtail?
Ingredients:
- milk (preferably home) - 4 liters;
- rennet enzyme - 1 g;
For brine:
- purified water;
- salt is large.
Preparation
For an unambiguous positive result, as in the previous case, it is better to take home milk as the basis for cheese. We reduce its fat content by removing from the surface after a few hours of raw material stay in the cream refrigerator. After that, heat the dairy product to a temperature of 38 degrees and add the rennet enzyme. Now we remove the vessel with the contents from the plate and let it stand at room conditions for about forty minutes.
After a lapse of time, the thickened milk mass is cut into small cubes and left for another thirty minutes. During this time, the serum should completely separate. Now pour the contents of the pan into a colander or a sieve, covered with a folded three-fold gauze cut, and leave to drain for an hour.
Now we heat the water in a wide saucepan to a temperature of 50 degrees, immerse in it the fragments of curd cheese and stop