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

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. 

Best of all, besides being ideal for personal consumption, this recipe can also be an excellent opportunity for those who want to sell and earn some extra cash. 

Let’s go! Check out the ingredients and step-by-step instructions for 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 of cornstarch (Maizena)

Preparation method:

Start by pouring 2 liters of whole milk into a saucepan and bringing it to a boil. Let it boil until the first bubbles begin to form.

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

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

After cooling, strain the mixture using a sieve or cheesecloth to separate the mixture 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.

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

Transfer the mixture to a nonstick 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 pan with butter or margarine and pour in the cheese mixture. Use a spoon to press down firmly, molding the cheese into the pan.

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

After refrigeration, 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 grilled French bread. 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 miss out on making this delicious treat—everyone will love it!