Homemade Cheddar Cheese

There are very few things that it doesn't go well with and that doesn't make every food it goes into even more beautiful. It is one of the most delicious addictions we have ever experienced. It stretches and melts. As it changes shape, our admiration and hunger increases. Our topic is undoubtedly kashar cheese, the sought-after flavor of our breakfasts and meals. We can now find almost every kind of it in markets and grocery stores. But there is also a homemade aspect to this work.

The recipe for the best cheddar cheese you can ever eat is based on quality, fresh, full-fat raw milk. Kashar cheese is a cheese that must be made from raw milk, and you cannot even get the consistency to match with pasteurized ready-made milk. If you have shirden yeast, you are very lucky. This recipe doubles its flavor with shirden yeast. For those who don't have it, there is another suggestion in our recipe that is perfect for you. So here we go.

But let's warn you in advance. It contains a lot of flavor.

Take your milk into a deep pot. To pasteurize, turn the stove on low heat.

Then, remove it from the stove and place it in a pot half filled with cold water to cool it quickly.

When it reaches a warm consistency that does not burn your hand when you put your finger in it, add the yoghurt and mix well.

Immediately afterwards, add the cheese or yeast. Mix it up.

Leave it to ferment at room temperature, covered, for about 1.5-2 hours.

Return the fermented milk to the stove and mix with a wire whisk until the cheese forms tiny lumps.

All grains will reach an elastic structure. Gather it little by little on the edge of the pot.