Como Hacer Queso Casero Sin Aditivos Quimicos/Homemade Cheese Without Chemical Additives! recipe ↓↓

Easy if... A lot of patience with the timing... also... Economical if you compare the price of grated cheese at the market...almost half, and on top of that, you make it at home. It has no preservatives or chemical additives. YOU KNOW WHAT YOU'RE EATING. So I recommend you watch the video very calmly, pen in hand, to write down details and follow everything to the letter. I assure you, you'll enjoy a SPECTACULAR SEMI-HARD TO HARD CHEESE. I'll give you the quantities per liter. Then, you can add the liters you want and be sure to calculate carefully so you don't make mistakes (I used 10 liters). Recipe Milk 1 liter Filtered lemon juice 25 ml For the brine Coarse salt 250 g Water 1 liter For the painting paste Oil 4 tablespoons and seasonings to taste Preparation time (start early in the morning) One to two days Storage time 30 to 35 days minimum!! That's all!!!!!!!!!!!!!!!!!!!!! Now... a mold with small holes to make a mold a wire rack or similar large pots and bowls Patience is a must You can flavor the inside with seasonings like oregano, pepper, rosemary (a little because it's strong), or ground chili...avoid the garlic, which ferments. It's common for mold to form on the outside. Clean it when the storage time is over with a cloth or just a little vinegar. In any case, it should have a good smell and color when cut, and discard if the mushrooms are black, have softened the cheese, or have a foul odor!!! I hope you make it, let me know, and as always, thanks for watching my channel...best regards!!! ----------------------------------------------------------- Recipe Easy if... a lot of patience with the times... also... Inexpensive if you compare the price of a grating cheese in the market ... almost half and on top of that you do it at home, it has no preservatives or chemical additives, YOU KNOW WHAT YOU EAT, so I recommend that you watch the video very calm / a With pen in hand to write down details and follow everything to the letter and I assure you that you will enjoy a SEMI-HARD SPECTACULER CHEESE I'll leave you the quantities per liter, you then put the liters you want and take care of yourself so as not to err (I used 338 f. oz) Recipe Milk 33.8 f. oz filtered lemon juice 0.85 f. oz. -------------------------------------------------- Facile se... so much peace with i tempi... also... Poco expensive se confronti il ​​​​prezzo di un formaggio da grattugia sul mercato... quasi la meta e per di più lo fai a casa, no ha conservanti o additivi chimici, TU SAI COSA MANGI, quindi ti consiglio di save il video con molta calm / a Con la penna in mano annotare i dettagli e continuare tutto alla lettera e vi assicuro che vi godrete a SEMI-HARD FORMAGGIO ESP.TA.CU.LAR Vi lascio el quantità per liter, poi mettete i liter che volete e abbiate cura di voi per non sbagliare (io ho useto 10 liters) Ricetta Latte 1 liter filtered lemon succo 25 ml Per il sale die It comes out roughly 250 g Aqua 1 liter For vernice in pasta 4 cucchiais of oil and seasonings to piacere Processing time (first day start) one or due giorni Patchogue time Minimum gives 30 to 35 giorni!! This is all!!!!!!!!!!!!!!!!!!!!! adesso... uno stampo con piccoli fori per fare uno stampo griglia or similar pentole and ciotole grandi So much peace You should be aromatized internally with seasonings such as origano, pepe, rosmarino (poco perché è forte) or peperoncino macinato... avoid the aglio that fermenta It is normal that if you ammuffisca all'esterno, you polish it when the patch is finished only with a cloth or only with aceto. Communicate dovrebbe have a good odore and colore al taglio ed escludere se i funghi sono neri, ammorbidito il formaggio o ha un cattivo odore!!! I hope that you do it, say it and always thank you so that I can keep my channel... saluti migliaia! For salt die Coarse salt 8.8 Water 33.8 f. oz. For the paint paste 4 tablespoons oil and seasonings to taste Processing time (start one day early) one to two days Parking time 30 to 35 days minimum!! That's it!!!!!!!!!!!!!!!!!!!!! now... a mold with small holes to make a mold grid or similar pots and large bowls Lots of patience it can be flavored internally with seasoning such as oregano, pepper, rosemary (little because it is strong) or ground chili... avoid the garlic that ferments It is common for it to mold on the outside, you clean it when the parking lot is finished with a cloth only or just with vinegar. anyway, it should have a good smell and color when cutting and ruling out if the mushrooms are black, softened the cheese or has a foul odor!!! I hope you do, tell me and as always thank you for watching my channel... greetings thousands!