Chechil – a traditional air-dried cheese that is perfect for the keto diet due to its high fat and protein content with minimal carbs.
Making Chechil at home is an interesting and creative process that allows you to enjoy the taste of fresh and natural product without additives or preservatives.
Ingredients:
- Milk (3 liters), unpasteurized can be used
- Vinegar 9% (100 mg)
Preparation
The preparation process starts with heating the milk.
Once the temperature reaches 40 degrees, gradually start adding vinegar, stirring the milk constantly. Further heating should be done on the lowest heat.
Watch the process of whey separation from milk proteins. Once you see the beginning of this process, increase the heat and bring the temperature to 50-60 degrees, continue stirring.
If the whey remains white, add a little more vinegar.
Kneading
When the whey takes on a greenish hue, reduce the heat to a minimum and carefully extract the cheese mass onto a plate. Then start kneading and compacting the mass, similar to dough, draining all the excess whey.
The duration of this process will affect the cheese’s consistency – the longer, the harder it will be.
Stretching
For the next stage, put on cotton gloves over which rubber gloves are worn.
Take the cheese mass and form a hole in it, then start twisting the cheese over a pot of whey so that the bottom part dips into it.
Continue the process until all lumps and unevenness disappear.
Salting
Once the cheese takes on the desired shape and becomes smooth, place it on a plate and generously sprinkle salt on both sides, then rub it over the surface.
Five minutes, twenty minutes, and an hour after salting, the cheese should be turned over.
Let the cheese cool at room temperature, then place it in the refrigerator for 12-24 hours to mature and firm up.
After the specified time, your homemade Chechil will be ready for consumption.
