Cheese is an ancient food. There is a legend that the process of making cheese was discovered by chance by an Arab merchant who stored milk in a container with the animal’s stomach. Soon, milk turned into cottage cheese. The earliest cheeses were very sour and salty, similar in texture to the rustic cottage cheese or feta cheese. Currently, the shelves of modern stores offer a wide range of cheeses for every taste and size.
Cook at home
Cheese making is common throughout the world. Now everyone, having mastered a certain technology, can prepare this product. The main thing is the availability of good milk, appropriate equipment and the right form for the cheese.
Even 5 years ago it was problematic to find a suitable option. Now the choice of forms is diverse. They are various in size and very convenient to use.
And, perhaps, the dream of any cheese maker is to have a professional form. But the prices of such products are quite large, and not affordable for everyone. And taking into account the fact that the preparation of homemade cheese helps to significantly reduce costs, then the purchase of expensive forms is illogical.
DIY cheese molds
You can make such forms yourself. Previously, cheese was pressed in wooden products, but now plastic has replaced it, which greatly simplifies the task. To make a mold for homemade cheese, you can use a plastic bucket with a volume of half a liter. Using a needle, you need to make holes in it.
Stainless steel molds are also great. It is better to prepare several containers at once. If you put these molds one into another and then change places, then they turn out to be an excellent self-pressing cheese. An alternative to a professional form for cheese can be a colander or a fruit wash.
Variety in stores
For those who decide to purchase cheese molds in stores, there is a huge selection. It all depends on the preferences of the hostess. The product can be square, and round, and metal, and wooden.
Molds for the press must be selected only made using stainless steel or high-strength plastic. Using these forms,
harder cheeses are made. For soft, plastic molds are perfect. In the process of preparation, there is no pressure in such forms, and the cheese is compacted under its own weight, which does not oblige to purchase the product from a dense material. The geometric shape can be selected in a variety of ways. The choice will not affect the quality of the final product. But the size of the mold affects the preparation of cheese. In a smaller product, the compaction and ripening of the cheese will be much faster.
Which cheese you end up with depends on many factors, such as good milk, the right form for making cheese, the weight of the press, the ripening time, spices and spices. But the main factor is the attitude with which this product is being prepared. After all, only cheese made with love is tasty.