Homemade cheese doesn't even compare to store bought cheese!

See how easy it is to make at home, with only three ingredients!

Fresh homemade cheese is a healthier food than store-bought slices. Making homemade cheese is considered a real culinary feat and we all know that this product is a powerful food that goes well with everything - we can mix it with desserts, eat it with salty meals and many people consume it during time as a snack.

It's an ingrained thought that making cheese at home takes a lot of time, but that's far from the truth. The natural processes in the milk do the work of fertilization itself.

For this kitchen skill, you need a few liters of fresh milk, "cheese yeast" or "yeast", a pot, cheesecloth, a wooden spoon, salt. Professionals emphasize that homemade milk is the best for making homemade cheese, because it gives much more cheese and tastes better, Telegrafi reports.

If you are unable to get full fat milk from cows, then you can also use low fat milk from the store. However, in that case, you will get less cheese.

You need rennet (yeast) to thicken the milk. Salt, in addition to acting as a preservative, enhances the taste of any cheese. So, if you want to make one kilogram of homemade cheese, you need: five liters of fresh whole milk, one tablespoon of rennet and salt. After that, provide yourself with the necessary tools such as a pot for heating the milk, a container, clean cheesecloth, a wooden mallet and a heavy object with which to press the cheese after draining it.

It is best to prepare the cheese in the evening so that it drains and cooks well overnight. The first step is to heat the milk. As soon as you feel it is lukewarm, add the yeast and mix. Note: the milk must not be hot, because the mass will not thicken. Cover the pan with a pot and let it stand for at least four hours, and even better – all night.

In the morning or after four hours, strain the milk mixture through cheesecloth so that all the thick content remains in it. Tie the ends tightly and hang to drain all the whey. The cheese needs a few hours to release the juice and then we pass the mixture through a colander. Take something heavy and place it on top so that the cheese drains completely.

When the time comes, carefully remove it from the cheesecloth and place it in a container wider than the cheese. You can salt the cheese to your taste, but it is important not to cut it into small cubes so that it does not crumble. It is still a young and soft cheese, so it is best to cut it into cubes or triangles. See what the detailed process looks like:

Enjoy your meal. /Telegraph/