Cheese Please! How to Make Delicious Spreadable Processed Cheese at Home No Rennet Required

Are you tired of bland, store-bought processed cheese? Give your taste buds a treat with this easy, homemade version! In this video, we'll show you how to make delicious processed cheese right at home, without the need for rennet. That's right, no more store-bought cheese for you! Follow along as we guide you through the simple steps to
create your own mouthwatering masterpiece. Trust us, once you try homemade processed cheese, you'll never go back. So grab your cheese grater and let's get cooking!

#homemadecheese #homemadecheesenorennet

INGREDIENTS for 1 kg cheese:

6 litres full fat cow's milk
1 1/2 cup lemon juice
1 cup vinegar
3 tsp bicarbonate of soda
150 g salted butter
240 ml boiled full fat cow's milk
6 g salt

DIRECTIONS:

Add the 6 litres of milk in a deep pot and heat on low heat, stirring continuously. The milk
needs to reach 45-50 degrees C temperature. If you don't have a thermometer, you can dip your
finger tip in the milk and it should be luke warm. When it reaches the desired temperature,
turn the heat off.
Add vinegar gradually and mix each time. Keep mixing and adding vinegar until the milk starts
to curdle. When the milk is curdled, cover with a lid a allow it to sit for 1-2 hours.
Strain the cheese, to make sure all the liquid(whey) is drained.
DON'T THROW THE LIQUID/WHEY AWAY, YOU CAN USE IT TO MAKE BREAD!

In a separate bowl, add the lemon juice, bicarbonate of soda and leave it to react and then
settle.
DON'T DO WHAT I DID! PLEASE USE A LARGE AND DEEP BOWL, NOT A SMALL ONE, as the reaction will
rise a lot!!!

In a food processor add half the cheese, half the lemon juice solution, half the butter, half
the boiled milk, half the salt and mix.
DON'T DO AS I DID! MAKE THE CHEESE IN 2 BATCHES, RATHER THAN ONE, BECAUSE THE MIXTURE WILL RISE
AND IN MY CASE, IT POURED OVER THE FOOD PROCESSOR!
The consistency should be that of an emulsion, just like the consistency of store bought
spreadable cheese.
Add the mixture in a large bowl and in the meantime, prepare a pot with water, on the hob,
on low heat, for bain-marie. When the water gets hot, add the cheese over the steaming pot.
Cook for 5-8 minutes.
Grease a storage container with butter and transfer the cheese. Cover the cheese with
clingfilm, so it doesn't dry on the top. Cool at room temperature then refrigerate for
minimum 5-6 hours before eating.
I flavoured half of the cheese with garlic Italian seasoning.
Store the whey in a jar/bottle until you're ready to use for bread making or baking!

Bon Appétit!

You can find ingredients and kitchenware in my shop list here (including Romanian and Hungarian ingredients and Romanian and Hungarian food) : https://amzn.to/3AWb3TC

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