Sastojci: 4 L (litre) obicnog mleka (koje nije dugotrajno), sok od jednog srednjeg limuna i gaza.
Priprema:
1. Sipati u serpu malo vode, da pokrije dno. Dodati mleko u kuvati dok ne prokljuca (pena ce da nadodje zato pazite da ne iskipi). Ostaviti da se prohladi. Mleko se ohladilo kad je dovoljno da vas kapljica ne opece na nadlanici.
2. Dodati sok od limuna.
3. Prekriti krpom i ostaviti da se ohladi. Povremeno promešati.
4. U cediljku stavite gazu i sipati smesu i ostaviti da se cedi.
5. Zatim procediti; malo stisnite gazu da izađe što više surutke.
U gazi ce ostati sir koji malo posolite.
6. Surutku sipajte u sterilizovane staklene flase i cuvati u frizideru.
Od ove kolicine dobije se skoro kilogram sira i 3 L sururke.
Ingredients: 4 L (litres) of regular milk (which is not long-lasting), juice of one medium lemon and cheesecloth.
Preparation:
1. In the pot put a little water, to cover the bottom. Add milk and cook it until it boils (foam will rise, so make sure it doesn't boil over). Let it cool. The milk has cooled down enough so that the drop doesn't burn you on the back of your hand.
2. Add lemon juice.
3. Cover with a cloth and leave to cool. Stir occasionally.
4. Put cheesecloth in a strainer and pour the mixture and let it drain.
5. Then strain; squeeze the cheesecloth a little so that as much whey as possible comes out.
The cheese will remain in the cheesecloth, to which you can add a little salt.
6. Pour the whey into sterilised glass bottles and store in the refrigerator.
From this amount, you get almost a kilogram of cheese and 3 L of liquid whey.
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