Making fresh cheese with the Monsieur Cuisine Smart is surprisingly simple. This multifunction kitchen robot allows you to prepare a genuine cheese without preservatives, perfect to enjoy plain or enriched with herbs, spices, or vegetables.
Why make cheese at home? Because even if we are not dairy experts, it will be a pleasure to create it with our own hands. Homemade cheese offers the advantage of consuming a fresh product without additives and preservatives, which you can enjoy plain or customize with the addition of whatever you prefer, from pink pepper to arugula, from nuts to chili, olives, sun-dried tomatoes, etc.
- Difficulty: Very easy
- Cost: Very economical
- Rest time: 4 Hours
- Preparation time: 30 Minutes
- Portions: 1 Piece
- Cooking methods: Other, Cooking with kitchen robot
- Cuisine: Italian
Ingredients
- 8 1/2 cups whole fresh milk (from the supermarket refrigerator section)
- 2 tsps liquid rennet (vegetable or non-vegetable)
- 2 tsps natural water
- 1 tsp fine salt
Steps
1 – Preparation of the rennet:
Put 2 teaspoons of liquid rennet in a small glass and dilute it with 2 teaspoons of natural water, mix and set aside.2 – Pour the milk into the pitcher to heat it and bring it to the ideal temperature for curdling: set Custom Cooking: temperature 104°F – time 30 minutes – Speed 2
3 – Addition of the rennet with the blades moving.
Set Custom Cooking: temperature 0 – time 8 seconds – Speed 3 and add the diluted rennet through the pitcher opening with the blades moving.
4 – Rest for the curdling of the cheese
Close the pitcher with the measuring cup and let the milk with the rennet rest for 45 minutes, without touching or shaking the pitcher.5 – Magic, after 45 minutes of rest the consistency of the milk will be like a pudding, it’s time to cut the curd.
Open the pitcher lid and with a long smooth blade knife cut the curd into medium cubes, reaching down to the bottom of the pitcher. Gently shake the pitcher to open the curd cubes. Close the pitcher with the lid again and let it rest for another 10 minutes.
6 – Breaking the curd, adding salt and other seasonings as desired
Open the pitcher lid, add the salt (and if you prefer, other seasonings as desired) and with a whisk break the curd into small pieces mixing very, very gently. Close the pitcher lid and let it rest for another 10 minutes.
7 – Collecting and draining the curd
At this point, the curd will have separated from the whey. Open the pitcher lid and with a slotted spoon gently collect it and place it in a perforated basket, where it can drain freely at room temperature. For example, in the kitchen sink, let the whey drain for at least 2 hours.
8 – Last step, a few hours of cooling before serving
After about 2-3 hours of whey draining, you can transfer the cheese to the refrigerator for about 4-5 hours, or overnight, before removing it from the perforated basket and serving it at the table.
