How to make Cheese Slice at Home I Homemade Cheese I घर पर बनायें चीज़ स्लाइस I Pankaj Bhadouria

Today, I'll teach you how to make cheese slices at home, with home ingredients. We have milk, lemon, and sweet soda. So, you can easily make cheese slices at home. And we won't be using rennet, gelatin, or any other additives to make this cheese. And it will be completely vegetarian. Why buy cheese when you can easily make it at home using simple ingredients? You get everything in the market. But when it comes to home-made cheese, it's something else. And there's cheese too, right? And there won

't be any preservatives in it. So, it will be healthy, fresh, and tasty too. You can use home-made cheese. Just like you use cheese slices in the market. In burgers, sandwiches, and even in pizza toppings. And it will be stretchy, gooey, and delicious. By the way, do you know? An Indian cheese that we use daily at home. If you know, then comment and let us know. A hint? It's our favorite. So, shall we start? So, I'll be sharing a lot of small tips and tricks with you from time to time. Please no

te them down. And make sure to follow them exactly as I show you. So, if we're starting from the beginning. First things first, which type of milk should we use? So, look. You can take any milk. Whether it's a bottle, a carton, or a jug. The only requirement is that the milk is full-fat cream. Meaning, milk that has a good fat content. Now, note the second thing. And that's it, once you add the milk, keep stirring it continuously. The reason for this is simple - we don't want a layer of cream to

form on top. Note it down here. A very important tip, which says that while making cheese. You don't need to boil the milk. If it's a boiled milk, then yes, boil it. But let it cool down once again. Because we'll tear the milk when it's hot. Not boiling hot, just hot. And to check that. If your finger can tolerate this temperature. This is the perfect temperature to make cheese. Now, question. How will the milk be torn? So, we'll use this lemon juice to curdle the milk. But before we do that, w

e need to dilute the lemon juice. With twice the amount of water. Meaning, if I have 2 tbsp of lemon juice. Then I'll add 4 tbsp of water to it. Doing this is important. Because we want to make the lemon juice less acidic. Dilute it. Because if you use milk with high acidity. Then your cheese will be chewy and rubbery. It won't be soft and stretchy. Now, we'll add the lemon juice in this, tbsp by tbsp. We'll keep stirring it. Until our milk starts curdling. Now, see. Slowly, this milk has starte

d curdling. Now, see. Our milk has completely curdled. Now, what we'll do. We'll move this cheese to one side, like this. And after this. We'll leave it to rest for 3-4 minutes. So that it sets properly. After 3-4 minutes, we'll gently press the cheese to remove excess water. And then collect it again like this. Keep pushing the cheese to one side of the pan like this. See, like this. Once it's collected. Then you press it in the water. Properly. And then collect it again. By doing this, your ch

eese will be stretchy. So, we'll do this at least 7-8 times. We'll strain it through a muslin cloth. Wash it at least twice with water. So that the lemon flavor is not too strong. Now, we'll leave this cheese to rest. So that all the water is removed. And what should we do till then? In the meantime, we can focus on an important task. Now, see. All the things that we buy from the market. They have emulsifiers and stabilizers. Now, what we'll do is. One of the very important ingredients that is a

dded to your cheese. That is Sodium Citrate Solution. Now, we'll make that Sodium Citrate at home. How? I already mentioned that we'll be using ingredients that are easily available at home. This cheese will be made from those only. Okay, so what ingredients do I need to make Sodium Citrate? I'll need this lemon juice and baking soda. Now, baking soda is already available at home. This is baking soda. And along with this, this is lemon juice. Now, lemon juice which is also known as citric acid.

Often, we use it to add in our pickle. Or to add in our juice. Or to add in our salt. For this, first we'll take 5 grams in a bowl. That is, measured 1 teaspoon of citric acid. Next, I'll add one tablespoon of water to the bowl. And I'll mix this well until all the citric acid is completely dissolved in the water. Make sure to dissolve the citric acid completely. Not a single grain should be left in this water. Now, see. Now, this citric acid has completely dissolved in the water. Not a single g

rain of citric acid is left in this. Now, we'll add 5 grams of baking soda. You'll see, once we add the baking soda, it will start foaming up a lot. Now, we need to make sure the baking soda is fully dissolved in the water. And let this foam settle completely. I need a complete clear liquid. We should have a crystal clear water. Make sure there is no citric acid left in this mixture. It will take around 4 to 5 minutes for the sodium citrate to completely settle down. Till then, be patient and wa

it. So, the foam you see is actually carbon dioxide gas escaping. So, what happens is, citric acid's citrate and baking soda's sodium combine with each other. And what we end up with is a sodium citrate solution that gives our cheese its stretchy texture. Now, this bubbling has completely stopped. See this. Now, we'll start making our cheese. To start, we need to take 1/3 cup of milk in a blender. We'll add the prepared cheese to this. We'll also need 50 grams of butter for this. A pinch of salt

. This sodium citrate solution. And we'll blend this to make a smooth paste. No changes needed as this sentence is not related to the given context. If you're having trouble blending the mixture, you can add an extra tablespoon of milk. Now, look. We have a smooth mixture ready. Can you see? Okay, now we need to place this on a double boiler and cook for 5-6 minutes. So, you'll need a small saucepan and a large heatproof bowl to cook this using a double boiler method. If you don't have a double

boiler, you can use two pans of the same size instead. Which I'll show you, with 2 non-stick pans. So, first, we'll take a little water in a pan, and we'll let this water heat up. You don't need to fill the pan all the way, just half an inch of water will do. Okay? This will help us heat the pan using the steam that rises from the water. My other pan shouldn't get heated up when it comes in direct contact with water. Otherwise, its temperature will increase. Now, let's grab another pan that's th

e same size. Look at this. It fits exactly on top of this. I'll take out my cheese mixture in this. And when this water comes to a simmer, I'll place this pan on top of the other one and keep stirring and cooking it for 4-5 minutes until it becomes slightly stretchy in texture. Now, let's do one more thing. I have a butter paper sheet here. I'm going to oil the butter paper sheet. So that I can easily spread the cheese slices on it. I have cooked this mixture for 4 to 5 minutes. Now I'm going to

spread it right away on this greased sheet. We need to act fast before it sets or cools down. So that we can make a thin sheet of this. Just like the ones you buy from the store. Make sure to work quickly while the cheese mixture is still hot. That's why you spread it immediately. I'll let this sit for around 30 minutes to solidify. So that it cools down and sets properly. I had kept my cheese in the fridge for 15 minutes. So that it sets quickly. I've cut some squares of parchment paper to mak

e my cheese slices. First, I'll place this on top of the cheese like so. Now I will show you how to melt this cheese slice. I will slightly warm this on the tawa. Can you see? Now I'm going to add this homemade cheese to my sandwich. And I will grill it and check it. Let's cut this and check this out. Did you see how amazing the homemade cheese turned out? Now you can easily make your own cheese slices at home and keep them in the fridge. For 10 days very easily. And like I said, be it sandwiche

s or burgers. Enjoy them as much as you want.