In the production of hard and soft dairy products, cheese pepsin is used. This substance to accelerate the fermentation of milk is of several types. It is taken from animals, made chemically. It happens of plant origin, is available on free sale.
Types of Additives
Before the appearance of the chemical variant, the cheese enzyme was used in the form of a dried piece of the stomach of domestic animals, usually a calf. A natural product is obtained in this way. However, making one recipe, several people get completely different tastes of the product. You can prepare a pleasant dairy product with an artificial version of the additive.
By origin, a natural enzyme is taken, taken from the insides of domestic animals. It happens of plant nature, which has a low cost when it is simple extraction. Homemade dairy product can be prepared with several varieties of additives. Pepsin for cheese is produced in the following forms:
- The option of selling the substance in pharmacies.
- Acidin is a medicine for the treatment of gastritis, dyspepsia.
- Part of the stomach of pets: calf, lamb, chicken.
- The chemical product is chymosin.
- Production of additives from plants.
Additives for cheese differ in cost, duration of dissolution and slight taste differences. For the first home experiments, the most affordable option purchased from pharmacists is suitable. Without an enzyme, a real solid product will not work, at best it will be possible to cook feta cheese.
Medicinal option supplements
To find an enzyme for cheese, you will have to go around more than one pharmacy; most types are sold on prescription. In comparison with other types of pepsin in the form of the drug has official confirmation of safety. These include:
- "Acidin-pepsin" is available in the form of tablets, before use in the dish you have to crush. Analogs are available: Acipepsol, Betacid, Pepsamin. The active substance is hydrochloric acid. It is she who forms specific microclots when added to milk.
- Pepsinum is available in powder form; it is much easier to dilute in milk. Powder sugar is included, the mixture itself has a yellowish tint.
An artificial additive is often used in factories; there is no official confirmation of the product being harmless. But in order to save money and time for its manufacture, the concentration in the finished products goes off scale. If a drug could not be found on sale, other options sold at grocery stores are used.
Natural remedy
This cheese pepsin has a short shelf life, but there is no doubt about its origin. It is important that when added to dairy products do not exceed the dose indicated in the recipe. Exceeding the amount of the enzyme gives the product an unpleasant bitter taste.
When buying, one should check the expiration dates and pay attention to the conditions of storage. A natural product instantly deteriorates during the hot season during transport.
Pepsin for cheese is also produced by foreign manufacturers from Japan. It can be ordered by mail, manufacturer - Meito Sangyo. The additive is of plant origin and has a decent shelf life. A successful dish is obtained under one condition: the powder must be added to hot milk.
Recipe number 1 for cooking at home
To prepare the product used:
- A form for giving a classic round shape of more than 10 liters.
- Press from any materials at hand.
- Milk in the amount of ten liters: goat, cow. For a real taste, they found homemade. A kilogram of product was obtained from the taken volume.
- Pepsin for cheese is natural.
The enzyme is dissolved in water in a ratio of 1:10. To add to milk, use 100 grams of the additive, pour into hot milk, stirring for more than 3 minutes. The resulting mixture will take on a curved appearance and begin to solidify in half an hour.
Large cheese at this moment is cut into small pieces with a long knife. Then for 2 hours the mixture is kept on low heat, stirring occasionally. The heating temperature should not be more than 40 degrees. As the mixture creaks on the teeth, turning into jelly, the liquid is drained.
The resulting product is placed in gauze and allowed to drain the remaining liquid. Cottage cheese with pepsin is kept suspended until ripening. A solid form is obtained if placed under a press. Shelf life - no more than 7 days in a cold place.
Recipe number 2
The option of preparing the product without the use of fire, it turns out cheese with pepsin. The recipe is similar: warmed milk is mixed with the additive at a temperature of no more than 40 degrees. The resulting mixture is left covered for 7 hours.
After the formation of a jelly-like appearance and hardening of the cheese mass, the liquid is drained. It is not a cooking waste, great for pancake supplements. The remaining form is placed to drain into gauze. It is recommended to cut into slices before drying. For hardening, place it under the press. After that, re-drying in a cold place for about 5 days will be required. To prevent it from drying, wrap in paper.