How to make almost 3 kg of homemade cheese with 2 liters of milk in a blender

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This recipe is practical, economical and yields almost 3 kg of cheese with just 2 liters of milk.

If you’ve always dreamed of making your own homemade curd cheese, but thought it was complicated or expensive, this post is for you!

Today, I’m going to teach you a super easy and economical recipe to prepare almost 3 kg of delicious curd cheese, using just 2 liters of milk and with the help of a blender. 

The best thing of all is that, in addition to being ideal for personal consumption, this recipe can also be an excellent opportunity for those who want to sell and earn some extra money. 

Let’s go? Check out the ingredients and the step-by-step guide to preparing this delicious treat!

Ingredients:

    • 2 liters of whole milk
    • 150 ml apple cider vinegar
    • 4 tablespoons of butter or margarine
    • 1 and a half tablespoons of salt
    • 400 g mozzarella cheese
    • 1 box of cream (optional)
  • 500 ml of your own whey
  • 2 tablespoons cornstarch (maizena)

Preparation method:

Start by pouring 2 liters of whole milk into a pan and bring to the boil. Let it boil until the first bubbles start to form.

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When the milk starts to boil, add 150 ml of apple cider vinegar. Stir slowly to ensure that the milk mass separates well from the whey.

Remove the pan from the heat and let it cool for approximately 30 minutes.

After the cooling time, strain the mixture using a sieve or cloth to separate the dough from the whey. Save the whey, as it will be used later in the recipe.

Let the pasta drain for 30 minutes to remove excess liquid.

Place the drained milk mixture in a blender and add the butter or margarine, salt, chopped mozzarella cheese, cream (if using), cornstarch and 500 ml of whey.

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Blend everything in a blender for about 2 minutes until the mixture is smooth.

Transfer the mixture to a non-stick pan and cook over high heat for about 30 seconds. 

Then, lower the heat and stir constantly for 1 to 2 minutes, until the mixture begins to pull away from the pan, indicating that the cheese is almost ready.

Grease a baking dish with butter or margarine and pour in the cheese mixture. Use a spoon to press the mixture down firmly, molding the cheese into the dish.

Let cool for about 30 minutes and then refrigerate for 3 to 4 hours to set completely.

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After the refrigeration time, unmold the cheese and cut into slices. The texture should be firm and have the consistency of real cheese.

Now you can serve the cheese in a variety of ways, such as melting it on French bread on the grill. The consistency will be firm, but not gelatinous, and the flavor is irresistible!

This recipe is practical, economical and yields almost 3 kg of cheese with just 2 liters of milk. Ideal for home consumption or even for sale. Don’t forget to make this delicious treat – everyone will love it!

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