Belper (quark cheese) in oil

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.