What is the cheese?

Pot Cheese is a type of soft, crumbly, non -aged cheese. It is very simple and is also very versatile, which makes it popular cheese for ages. Unfortunately, it may sometimes be difficult to find cheese in the store. Milk and special shops can provide it, and cooks can also try their hand in making cheese in the pot at home. The basic recipe can also be used to make farmer cheese and can be improved by other spices such as fresh herbs to make flavored cheese. Unlike the drier farmer's cheese, it still has some whey, but it is not swimming in whey, such as curd. Sweat cheese is slightly dry and crumbly with a neutral cream texture and can be used as a spread or as a substitute for cheeses such as ricotta. It also tends to have a high protein content and can also be a friendly vegetarian.

Because the cheese is unsaked and does not have a long life, it is likely that it comes from farms and dairies for personal use. The cheese is fast and easy to manufacture and does not occupy storage space, fromIt ages because it has no time of aging. Chefs can also change the taste as needed, so it is very versatile. Given that most people no longer live on farms, sweat cheese is not as popular as it used to be, and recipes that once called for it usually require Ricotta instead.

The whole cheese family is considered to be cheese from a pot, including Quark, fresh cheese made in northern Europe. Quark is very popular in nations like Germany. Traditionally, it is produced by growing milk by fast -acting bacteria that increase the acidity of the cheese. Rennet is usually added to Quark to make it stronger, although not all recipes for sweat cheese require a rennet.

There are several ways to make cheese. Simply heat the buttermilk that already has active cultures, and strain the resulting curd to push the cheese. The cheese can also be made by an acidic one gallon (3.8 liters) milk with vinegar quarter a quarter cup or adding mesophilic cultures to heated milk. YouThis is often available in a dry or suspended condition for cheese. After the milk has been shortened, it is tight with a vibration before it is pressed and suspended to dry. The cheese will usually be again pressed before it is stored under cooling for up to three days before use.