Homemade smoked cheese

Name: Homemade smoked cheese - Mirona D.
Ingredients: 5 liters of milk; rennet 50 from the animal pharmacy; 15% salt water

Appetizers - Homemade smoked cheese by Mirona D. - Recipia

When I started making smoked cheese at home, I experimented with various methods until I arrived at this one, which is straightforward and yields consistent results. I noticed that the most important thing is not to rush through the draining stages and to use the freshest milk possible. A few times, I improvised with what I had on hand instead of using special molds, and it worked just as well. Quick Info Total time: 2-3 days (most of the time is waiting) Active working time: about 1 hour Draining and pressing time: 10-12 hours Brining time: 6-8 hours Yield: approximately 800-1000 g of cheese Difficulty: medium (requires patience and attention to temperature) Recipe type: homemade, preservation Ingredients 5 liters of whole milk 1/4 tablet of rennet Fromase 50 (from the veterinary pharmacy) a little warm water (to dissolve the rennet) 1 liter of water 150 g salt (for a 15% brine) Equipment: cheesecloth or a fine sieve, mold with holes or a small bucket with holes, weight for pressing Instructions 1. Heat the milk over low heat until it reaches 35-37°C, no higher. Check with a food thermometer or your finger – it should feel warm, not hot. 2. Dissolve the quarter of the rennet tablet in a little warm water. Mix well until it completely dissolves. 3. Pour the dissolved rennet into the warm milk. Stir gently a few times. 4. Cover the pot and let it sit at room temperature for 30-40 minutes. Do not disturb during this time. 5. Once the milk has set, cut the curd into large cubes using a long knife. Do not stir. 6. Let the curd cubes rest for another 30-40 minutes. During this time, the whey will start to separate more effectively. 7. Prepare a sieve or double cheesecloth, placing it over a large pot. 8. Carefully pour the curd into the sieve or cheesecloth. Tie the cheesecloth and hang it to drain the whey completely for at least 4 hours. 9. After draining, transfer the curd from the cheesecloth into a mold with holes, or if you don’t have one, use a small plastic container (like from sour cream or yogurt) with a few holes made in the bottom and sides. 10. Cover the curd with a small plate or lid and place a weight on top. Let it press for 6-8 hours. 11. Remove the cheese from the mold and place it in a concentrated brine (1 liter of water with 150 g of salt). The brine should completely cover the cheese. Put the pot in the refrigerator and let it sit for 6-8 hours. 12. Take the cheese out of the brine and place it on a countertop or wooden board to air dry. 13. Turn the cheese daily for 14 days to ensure even drying and to achieve a firm texture. 14. If possible, after this period, you can smoke it for a distinctive flavor. If not, the cheese will still be delicious without smoking. Why I Make This Recipe Often I like to know exactly what goes into my cheese and control the entire process. This recipe is perfect when I have a lot of fresh milk and want something that keeps well in the fridge. It has a clean taste, and the texture can be adjusted based on how much you press it and how long you let it mature. Tips and Variations Tips Do not exceed 37°C when heating the milk; otherwise, the final consistency will be too hard or elastic. If you don’t have a special mold, any small plastic container with holes works. Using double cheesecloth helps with more efficient draining. Turn the cheese daily to avoid moisture on one side. If you have a cool, airy space, let the cheese dry there, not directly in the fridge. Substitutions You can use another type of animal rennet in the same proportion. Liquid rennet is not recommended without dosage adjustments. If you can’t find Fromase 50, any rennet for cheese from a veterinary pharmacy is fine, but you need to adjust the amount according to the instructions. The brine should be made with non-iodized salt for better results. Variations You can leave the cheese unripened if you prefer a softer texture, like fresh cheese. Smoked cheese has a unique flavor, but it’s not mandatory – it’s good plain as well. If needed, you can double the quantities if you have more milk. Serving Ideas It’s great on cheese platters, grated over pasta or pizza, or sliced for breakfast. It also works well in hot sandwiches or as an ingredient in hearty omelets. Frequently Asked Questions 1. What type of milk is best for this recipe? The best is fresh, whole, unpasteurized milk. Using store-bought milk will yield a slightly less dense cheese, but it can still be used if that’s all you have. 2. What do I do if I don’t have Fromase 50 rennet? You can try any cheese rennet from veterinary pharmacies, but check the dosage on the package and adjust according to how much milk you have. 3. How long can I keep homemade cheese? If well-aged and stored in the fridge, it can last up to a month. If it’s not smoked or fully dried, it’s safer to consume it within 2 weeks. 4. Can I smoke it in any type of smoker? You can smoke it in smokers with hardwood (beech, cherry), cold smoking. If you don’t have a smoker, you can skip this step; the final product will still be good. 5. Why do I need to turn the cheese every day? Daily turning prevents mold from forming on one side and helps it dry evenly. If a crust forms too quickly on one side, the texture won’t be uniform. Nutritional Values Estimation for 100 g of homemade cheese: Calories: 300-350 kcal Protein: 22-25 g Fat: 25-27 g Carbohydrates: under 2 g Values are approximate and depend greatly on the type of milk and how much whey was drained. Storage and Reheating Aged cheese is best stored wrapped in paper and then in foil, in the fridge. If smoked, it lasts longer. I do not recommend freezing it, as the texture changes. If you want to use it warm, you can grate it directly over hot dishes or into the oven; it doesn’t require special reheating.

Homemade smoked cheese

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