Homemade milk cheese

Milk cheese is made from natural cow's milk. This cheese is easy to make at home, and the quality is much tastier than store-bought cheese.

1. Calories
   52,69 kcal
2. Protein
   2,76 gram
3. Fat
   2,46 gram
4. Carbohydrates
   4,67 gram
5. ~ Time
   13 H 20 Min
6. Pepper
7. Complexity

Products per 10 serving:

1. Milk

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   3000 ml = 3000 g
2. Dining vinegar 9%

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   3 tbsp. l. = 45 g
3. Salt

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   to taste

Steps:

1. 
   Prepare a saucepan and a colander, and also fold the gauze into 4 layers. You will need a thick-bottomed saucepan and an immersion thermometer.
2. 
   Pour the milk into a saucepan and bring to a boil over high heat. As soon as the milk cap rises, immediately pour all the vinegar into the milk.
3. 
   Mix well and keep on low heat for 2 minutes. The milk will curdle and the whey will separate. Stir again and see that the pieces are well formed. Let stand for 10 minutes. Line a colander with 4 layers of gauze and place on the pan. Pour the cheese mixture into the prepared cheesecloth.
4. 
   Make a knot; you can help with your hands, pressing a little, but not too much. Let sit for 30 minutes. Form the mass into a ball in the same gauze, place a press on top and put it in the refrigerator, preferably overnight or for a day. During this time, more excess liquid will separate from the cheese, and the mass will take on the desired shape.
5. 
   To salt the cheese, salt the whey that you drained and boil it again, put a head of cheese in it and store it in the refrigerator. The longer it sits, the better it will be salted. The brine is made at the rate of 180-200 g per 1 liter of whey.
6. 
   Cut the cheese into pieces, serve on a plate with nuts and dried fruits, honey.