Beli mladi sir bez sirila, bez sirceta, bez soka od limuna (White farmer cheese without rennet, without vinegar, without lemon juice)

Dobije se oko 800 g sira, 500 g pavlake.

Sastojci: 5 L punomasnog kravljeg mleka ili domaceg kravljeg mleka.

Priprema:

1. Neprokuvano mleko sipati u šerpu.

2. Mleko procediti kroz gazu. 

Gaza oprana samo sa toplom vodom, bez deterdzenta za ves o bez omeksivaca.

3. Mleko staviti u frižider na 18 h. 

4. Izvaditi iz frižidera i držati na sobnoj temperaturi 22-25° od 24 sata. 

Mozete prekriti krpom, krajeve zavuci u drske od serpe. Pokriti cebetom sa svih strana da drzi toplotu.

Umesto koraka 3 mozete drzati mleko i 48 sati (van frizidera).

Nakon toga mleko ce se ukiseliti.

5. Sa povrsine mleka skinuti kiselu pavlaku.

6. Iseci kiselo mleko na kocke.

7. U serpu dodavati vodu koja nije prokuvala, nego samo zagrejana a vruca. Promesati. Pa izliti vodu polako.

8. Uraditi ovo jos 2 puta. Dodavati novu zagrejanu vodu i odlivati vodu.

Ove vode ne cuvati nego baciti.

Kiselo mleko mora biti vruće u čitavoj serpi. 

9. Kad se ste treci put odlili vodu, stavite u serpu cediljku, a u cediljku kiselo mleko i ostavite da se cedi. 

10. Posle 2 sata okrenite sir na drugu stranu da se cedi.

Ako zelite tvrdji sir ostavite da se duze cedi sa okretanjem na 2 sata.

11. Prelite sir slanom vodom, da ne bude suv i da produzite rok trajanja za 7 dana.

You will get about 800 g of queso fresco cheese and 500 g of sour cream.

Ingredients: 5 L of whole cow's milk or domestic cow's milk.

Preparation:

1. Pour unboiled milk into a pot.

2. Strain the milk through cheesecloth.

Wash cheesecloth only with warm water, no laundry detergent no softener.

3. Put the milk in the refrigerator for 18 hours.

4. Remove from the refrigerator and keep at room temperature 22-25° for 24 hours.

You can cover it with a cloth, tuck the ends into the handles of the pot. Cover with a blanket on all sides to keep warm.

Instead of step 3, you can keep the milk for 48 hours (outside the refrigerator).

After that, the milk will sour.

5. Remove the sour cream from the top of the milk.

6. Cut sour milk into cubes.

7. Add water that has not boiled, but only heated and hot, to the pot. Stir. Then pour out the water slowly.

8. Do this 2 more times. Add new heated water and drain the water.

Do not save this water, but throw it away.

Sour milk must be hot in the entire pot.

9. When you have drained the water for the third time, put a colander in the pot and sour milk in the colander and let it drain.

10. After 2 hours, turn the cheese to the other side to drain.

If you want a harder cheese, let it drain for longer, turning it after 2 hours.

11. Pour salted water over the cheese, so that it is not dry and to extend the shelf life by 7 days.