Ser Wędzony. Ser z migdałami i pieprzem. Domowe sery - Praktyka u Praktyka

Smoked cheese, cheese with blanched almonds, colored pepper cheese, and ricotta cheese. All this was created during one cheese-making evening from about 25 liters of good milk. Of course, we are talking about obtaining and forming the cheese mass. Time will work later, because the cheeses had to rest. It didn't take long though. Two of them were ready for consumption the next day and had completely different taste characteristics. Two more can be served on the table after about 2 weeks at the earliest, and the longer they wait, the more character they will be. I sincerely encourage you to make homemade cheese. Nowadays, when there is so much highly processed food on the market and containing various, not necessarily obvious additives, it is worth returning to the tradition of home-made products. These cheeses contain only milk, natural creative factors such as bacteria and enzymes, and any additives that we have choice and control over. Try it yourself - it's simple.