4 Reasons to start making fresh cheese with Thermomix®
1. It’s easy
Milk needs to be heated to an exact temperature in order to curdle. With the TM6 Fermentation mode , you have an environment of controlled humidity with temperatures between 37ºC and 70ºC, which remain stable and constant for periods of up to 12 hours.
2. You only need 2 ingredients
Homemade fresh cheese uses two essential ingredients: milk and rennet - an enzyme that makes cheese "coagulate", solidifying the proteins in the milk. Rennet can be of animal origin (enzyme obtained from the calf's stomach), vegetable origin (thistle, lemon juice or vinegar) or of chemical origin (sold in most pharmacies). You can find animal rennet in most health food stores or online.
3. It’s totally natural
Making cheese at home allows you to choose exactly what goes into the cheese you consume. The flavour of your cheese will vary depending on the milk you choose, and with only 2 ingredients, your cheese will be completely natural.
4. Salt to taste
Season your cheese with as much salt as you like, or omit the salt altogether. Once your cheese is ready, you can even season it with spices or other condiments for exciting new flavours!