A source of protein and calcium, this cream cheese in oil has a creamy texture and rich flavor. Ideal for a keto diet, it supports bone health and promotes satiety.
Heat on the stove: 10 min, Cool down: 10 min, Let it stand: 2 h, Let it stand: 12 h, Let it stand: 12 h
Keto, LCHF: Recipes, Rules, Description$$$
Odessa
The preparation of belper starts with the pasteurization of milk.
Pasteurization of Milk
To do this, the milk must be heated to 68 degrees Celsius and maintained at this temperature for 10 minutes.
Then the milk should be cooled to 33 degrees Celsius by placing the pot in a bath of cold water to slow down the process and prepare it for the next stage.
Addition of Ingredients
When the milk reaches a temperature of 33 degrees, mesophilic cultures are added.
The cultures are evenly distributed over the surface of the milk, then wait for 3 minutes and mix well.
Let the milk sit for 2-3 hours.
Next, calcium chloride(1 g per 10 l of milk) is added to the milk. The calcium is first well dissolved in 30 ml of water, after which the solution is poured into the milk and thoroughly mixed.
Then, milk-clotting enzyme (1/5 of the norm for 1 l of milk) is added. The enzyme is also first diluted in 30 ml of water and introduced into the milk.
After adding the enzyme, mix the milk thoroughly and then stop its movement.
Leave the milk for 12 hours to form the curd.
After this time, carefully transfer the curd into cheesecloth and hang it for 12 hours to let the excess whey drain.
After the whey has drained, the cheese can be shaped into balls or seasoned to taste by adding garlic, herbs, and other spices.
Only verified information backed by research, physiology, and biochemistry about your health.
Why diseases occur, how to heal with proper nutrition, vitamins, and minerals, what therapeutic doses to take, and which diet is optimal for your health. What tests to take and how to interpret the results.
In the settings, you can also enable knowledge based on GNM and homeopathy.
We use cookies to ensure the best presentation of our website. If you continue to use the site, we will assume that you are satisfied with it.