Cheese calculator
Winemaking
A cake is the star of birthday or wedding celebrations, awaited by many with a sweet tooth, not necessarily those on a diet 😉. Today’s idea is a nod to those watching their figure and avoiding sweets. After all, who said a cake must always be sweet?
We recommend an unconventional cheese torte with not a gram of sugar, enhanced with flower petals, a touch of heat, and a herbal note. The add-ins are up to you. There’s a good chance this savory version will also appeal to the “sweet-tooth” crowd. One thing is certain: you’ll pleasantly surprise everyone with this idea.
Of course, you can also serve homemade cheeses in the classic way, as they are excellent on any occasion and as part of everyday meals. After all, it’s always worth eating something healthy and delicious.
Preparation:
Pour the milk into a pot, add salt and calcium chloride dissolved in a small amount of lukewarm, boiled water (approx. 30 ml), and mix thoroughly.
Heat to a temperature of 38°C. When the milk reaches the specified temperature, add rennet dissolved in a small amount of boiled, cooled water (approx. 30 ml). Mix thoroughly, but only briefly so as not to disrupt the curd formation process. Then turn off the heat (the forming curd will retain the proper temperature). After about 50 minutes the curd should be ready (when you move the pot, it usually separates from the sides on its own).
Cut the curd into cubes about 1–2 cm and stir gently to detach them from the bottom of the pot. Leave for about 10–15 minutes for the whey to begin separating on its own.
Then slowly raise the temperature to 42-45°C, stirring gently throughout – this is to dry the curd. Press the curd down from above with a sieve and ladle off the whey that flows into it. When most of the whey has been removed, transfer the curd to cheese molds of different diameters (slightly heaped, as the cheese will shrink further). While transferring the curd to the molds, add your favorite add-ins (e.g., those listed in the recipe ingredients).
Turn the cheese from time to time and leave it to drain at 18–25°C for 3–4 hours. To speed up the process, you can press the cheese, but do not exceed 1 kg of weight. After this time, transfer the cheeses in their molds to the refrigerator.
The next day, once all the whey has drained and the cheeses have set firmly, you can remove them from the molds and serve in any form. We recommend stacking them—in an attractive cake form.
We recommend serving them stacked - in an attractive cake shape. You can find a range of cheese molds in various shapes here.
