Cheese and cheese snacks are loved by all. Today we are coming with an easiest way of making processed cheese at home without rennet, gelatin or any harmful chemicals and preservatives. Uploaded by admin on 05-Aug-2021. Last edited: 05-Aug-2021
2 liter cow milk 50 gram butter ¼ cup milk 1/4 cup vinegar / lemon juice 1/2 tsp salt 1 tsp baking soda 1 tsp citric acid
Heat milk on low flame till your finger can bear the temperature of milk. Switch off the stove and gradually add vinegar while stirring regularly. Add vinegar till chhena separates from water. Remove extra water from chhena. Squeeze and take out all the water. Mix 1 tbsp water, 1tsp soda, 1tsp citric acid in a bowl. Add salt, a pinch of yellow food colour. Add chhena, soda and citric acid mixture, butter, milk in a mixer jar. Grind and prepare a thick and creamy paste. Transfer the paste in a big bowl. Cook on double boiler method for 15 minutes on low flame. Line a plastic box with butter paper, pour the paste in the box, keep in the fridge for 5-6 hours. After 6 hours, demould the cheese and enjoy homemade cheese.
I am an explorer of food and I feel that people who love to eat are always the best people. I am passionate about cooking and firmly believe in the fact that a recipe has no soul, but you, as a cook, with your affection can bring soul to the recipe. I like to show creativity with dishes which can be made with easily available ingredients in the kitchen.
