Homemade Country Cheese طرز تهیه پنیر خانگی

I love my country style home made cheese. It’s elegant, tasty and very easy to make. Most importantly, I enjoy it a lot.

You can have plain cheese or add some fresh or dried herbs such as chives, mint, basil, oregano or nuts such as walnuts. It’s your choice.

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All you need is just two simple ingredients. I was over the moon when my cheese was ready. It looks so beautiful and really good. This cheese will not last for a long time but you can keep it in salted whey for about two weeks.

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Ingredients

  • 8 cups or 2 litres milk
  • 6 tbsp white vinegar or any acid such as lime / lemon juice

How to make it

First of all, place a cheese cloth or butter muslin on a strainer and put the strainer into a bowl.

Heat the milk in a pot over medium flame. Keep stirring , otherwise the milk will start to burn on the bottom. Once it starts to get bubbly, it’s a sign that the milk is close to or just about to boil.

Now, turn the heat low and add vinegar. Then the magic happens and the curds separate from the whey.

Give couple of stirs and turn off the heat.

Now, use a strainer spoon and collect all curds and pour all them into the cheese cloth. Add salt to taste  and chopped herbs.

Bring the corners of the cloth together and squeeze out of all liquid. Put a weight on it for an hour to give it shape.

Do not through the whey away. Add some salt and keep the cheese in it for several days.

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طرز تهیه پنیر خانگی

پنیر جزو لبنیاتی هست که خیلی‌ها اون رو دوست دارن. چند روز بود که به فکر تهیه کردن پنیر خونگی بودم و بالاخره امروز درست کردم و بقدری از نتیجه ی کار راضی بودم که حد نداشت چون هم خیلی آسون و هم سریع میشه یک پنیر با طعم پنیر محلی درست که فقط به دو ماده ی اصلی یعنی شیر و سرکه احتیاج داره.

وقتی پنیر آماده شده می تونید به صورت ساده اون را استفاده کنید و یا ازسیزیجات تازه و خشک مثل تره – نعنا- شوید- ریحان— و یا مغز گردو به پنیر اضافه کنید.

برای بریدن شیر می تونید از سرکه یا آبلیمو ترش استفاده کنید.

مواد لازم

هشت پیمانه یا دو لیتر شیر

شش ق غ سرکه ی سفید یا آبلیمو ترش

چگونه تهیه کنیم

ابتدا یک دستمال طوری را داخل یک آبکش گذاشته و آبکش را داخل قابلمه آماده نگه دارید.

شیر را داخل یک قابلمه ریخته و روی حرارت متوسط شیر را مدام هم بزنید وگرنه شیر ته میگیرد پس همزده شیر بدون توقف ادامه داشته باشد.

وقتی روی شیر چند حباب کوچک دیدید علامت این هست که شیر نزدیک به جوشیدن است. پس وقتی حبابها رو دیدید حرارت کاز را کم کرده و سرکه یا آبلیمو را داخل شیر بریزید و حالا جادو اتفاق می‌افتد و شیر تکه‌تکه شده یا بریده می‌شود و بخش جامد یا تکه شده از بخش مایع جدا میشود.. قابلمه را از روی حرارت برداشته و دو سه مرتبه هم بزنید .

با ملاقه تکه‌های پنیر را جمع کرده و داخل دستمال طوری بریزید.مقداری نمک و سبزیجات خرد شده اضافه کنید. گوشه‌های دستمال را جمع کرده و ببندید و دستمال را فشار دهید تا تمام آب اضافی پنیر خارج شود.

دستمال حاوی پنیر را دوباره داخل آبکش قرار داده و یک وزنه ی سنگین روی آن بگذاید تا هم آب باقیمانده خارج شود وهم شکل بگیرید. بعد از یکساعت پنیر کاملن سفت شده و شکل گرفته را از دستمال خارج کرده و سرو کنید.

اگر دوست دارید پنیر را برای مدت طولانی‌تر ی نگه دارید – آب گرفته شده از پنیر را با مقداری نمک مخلوط کنید و پنیر را داخل این آب برای حدود دوهفته در یخجال نگه دارید.

Published by rozinaspersiankitchen

Hello everyone, my name is Rozina. I am Iranian with Azerbaijani roots. I was raised in Iran but I am living in Scotland. I am passionate about cooking and preparing meals for my family and friends. I tell them the story behind the meal, the pronunciation of their Iranian name and the spices that used in Persian cuisine. I am a photographer, a cooking teacher, and very interested to introduce Persian and Azerbaijani meals, desserts and beverages to people from different cultures, as I love to try food from all over the world. Iranian cuisine is a combination of rice with meat ( chicken, beef, lamb, fish, turkey), nuts, fruits, dried and fresh herbs and vegetables. Iranian food is a celebration of flavor, colour and spices such as: saffron, cinnamon, cardamom, turmeric, dried rose petals, dried limes, cumin, .... I share my recipes in Farsi/English along with step by step photos of preparation. I take all my own pictures. I have learned my traditional Persian and Azerbaijani recipes from my lovely mother, and she has learned from her mother. Over the years, I have experimented and learned more recipes. Some of my recipes are a fusion Western and Middle Eastern cuisine. Some are forgotten from Persian cooking tables and I try with posting and sharing those ones, to preserve them. All my recipes and pictures are property of rozinaspersiankitchen. I would be pleased if you would mention my site if you wish to use any of them. So, if you are interested to know about Persian /Azerbaijani food taste, you can try my website. I will be glad to hear your ideas about my recipes. :) Thank you for visiting my website.

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