Women's Tips

Marble Homemade Cheese


Marble cheese belongs to the category of semi-hard rennet. The main ingredient is cow's milk, but the technology of preparation is somewhat different from the traditional one, which determines the characteristic color and unusual color.

The mass at a certain stage of production is divided into two parts, one of which with the help of food dyes is painted in bright yellow. Then the two components are combined, mixed and form a specific beautiful marble pattern.

Marble cheese, like any other, is very useful. It consists of calcium, phosphorus, protein, omega-6 and omega-3 polyunsaturated fatty acids, sodium, vitamins A, D, group B, lactic acid bacteria and other nutrients.

  • The product is a source of easily digestible protein, which is necessary for the proper functioning of the muscles and is used as a building material for the formation of new cells of almost all body tissues.
  • Calcium strengthens nails, bones and hair.
  • Used for the preparation of cheese, lactic acid bacteria, firstly, normalize the intestinal microflora, and secondly, colonize it and thereby strengthen the immune system.
  • Phosphorus is necessary for uninterrupted brain activity.
  • Cheese helps to normalize the metabolic processes occurring in the body.
  • This product is useful for the nervous system, as it improves its functioning and prevents the destruction of nerve cells.

Caloric content of 100 grams of marble cheese is about 320-330 calories, so you can’t call this product dietary. Therefore, its consumption should be moderate. In addition, it is important to choose a healthy cheese, for the preparation of which natural food colors were used.

First recipe

The ingredients required for preparation are:

  • 10 l of pasteurized milk,
  • 170-190 g of salt (not iodized)
  • a little saffron or turmeric (this ingredient is used as a dye),
  • two sachets of specialized ferment for marble or other hard cheese,
  • two enzyme sachets.

Description of the cooking process:

  1. Heat three liters of milk to seventy degrees (the temperature is best measured using a special kitchen thermometer). Two two-liter jars cool in the refrigerator or with ice water. Pour the milk on these cans. In the same way you need to pasteurize the rest of the milk. All containers for twelve hours are sent to the refrigerator.
  2. Heat 500 ml of milk, divide into two parts: in each, dissolve a sachet of sourdough. Leave both compounds warm for forty minutes.
  3. The remaining milk is divided into two parts and poured into different containers, heat it to 32-35 degrees.
  4. Take two cups, pour 100 ml of cool boiled water in them, add to each bag of enzyme.
  5. Add a coloring component - saffron or turmeric (you can use carrot juice) in one of the big containers with milk.
  6. In both pans, add the starter and enzyme components, leave them for about forty to fifty minutes to begin to form lumps. This will talk about the beginning of the process of ripening.
  7. When the mass is compacted, use a long knife or skewer to mix it in both pans or chop.
  8. Ten minutes later, with each container, separate and drain half the cup of serum.
  9. Heat the contents of both saucepans to 37-39 degrees, with each again pouring a half liter of serum.
  10. Boil two liters of water, cool to about 45 degrees, pour a liter into each of the pans.
  11. For fifteen minutes, heat the mass in both pans to 40-42 degrees, then let it stand for about half an hour.
  12. Mix the contents of both containers, but not much, to preserve the grains of different shades. Then compress the composition and place it under a 5-kilogram weight.
  13. In two liters of water, dissolve the salt, in this brine, place the cheese mass for 16 or 17 hours.
  14. Next, keep the head on the bottom shelf of the refrigerator for ten days, and then the same amount in a cool place, the temperature in which will be no more than 15 degrees. Then the cheese should ripen on the bottom shelf of the refrigerator for five days.

Second recipe

This recipe is simpler, but the cheese is no less tasty.

  • 6 eggs
  • two liters of milk
  • 400 ml sour cream,
  • two art. l salt,
  • about 100 ml of carrot juice for coloring.

  1. Boil a liter of milk, add half the salt to it. Pour in carrot juice.
  2. Stir the sour cream and whisk with the eggs, enter in a thin stream into the hot milk, stirring actively. Next, put the container on the fire and boil the composition until the whey separates. Move the mass into the fabric, squeeze and leave to remove residual liquid.
  3. Cook the second part of the milk in the same way, but without the juice.
  4. Mix the two components to save the picture. Compress the mass, put it under the pressure at night.

Prepare marble cheese and please yourself and households!

Recipe "Marble Homemade Cheese":

I divided all the ingredients into two parts.

1 part
Boil 1 liter of milk by adding salt. If you want lightly salted cheese, 0.5 st. l Add carrot juice, the volume does not indicate, this is someone who likes what shade.
Beat the eggs with sour cream and gradually pour the cream-egg mixture into the boiling milk, stirring all the time, cook for 5-6 minutes until the whey separates from the curd.

Cover the sieve or colander with gauze, pour the cheese mass into it. Let the serum drain well. Transfer the resulting mass to a bowl.

Part 2
Cook in the same way as the first. Just leave it in a colander.
Add to her the previous cheese with juice. Stir, but it is not very necessary to have beautiful stains on the cut.

When the liquid is drained, cover the cheese with the hanging ends of the gauze, put a smaller plate on top, and put some weight on it, for example, a liter jar of water. Leave it for 4-6 hours, in an hour you can put it in the fridge.

Subscribe to the Cook group in Contact and get ten new recipes every day!

Join our group in Odnoklassniki and get new recipes every day!

Share the recipe with friends:

Comments and reviews

December 24, 2016 NATATA555 #

December 14, 2016 NATATA555 #

January 14, 2015 rx_yanina #

August 6, 2013 nasty91 #

April 17, 2013 Mama Angelochkov

September 24, 2011 SVEN82 #

May 8, 2011 Innochka07 #

May 8, 2011. Why # (author of the recipe)

July 20, 2010 xysha #

May 8, 2011. Why # (author of the recipe)

June 27, 2010 why is the # (author of the recipe)

June 27, 2010 why is the # (author of the recipe)

May 18, 2010 Taciturn

May 18, 2010 why # (author of the recipe)

May 12, 2010 Tanya-O-511 #

May 12, 2010 why the # (author of the recipe)

May 12, 2010 Lyulusha #

May 12, 2010 why the # (author of the recipe)

May 12, 2010 dementia #

May 12, 2010 why the # (author of the recipe)

May 12, 2010 dementia #

May 12, 2010 why the # (author of the recipe)

May 11, 2010 Musita #

May 12, 2010 why the # (author of the recipe)

May 11, 2010 elena777 #

May 12, 2010 why the # (author of the recipe)

May 11, 2010 Elvyrka #

May 12, 2010 why the # (author of the recipe)

May 11, 2010 Tashaly #

May 11, 2010 why # (author of the recipe)

May 11, 2010 Irina66 #

May 11, 2010 why # (author of the recipe)

May 11, 2010 Sanek12 #

May 11, 2010 why # (author of the recipe)

May 11, 2010 Khavroshechka

May 11, 2010 why # (author of the recipe)

May 11, 2010 Khavroshechka

May 12, 2010 why the # (author of the recipe)

May 12, 2010 Elena2008 #

May 12, 2010 why the # (author of the recipe)

Leave a comment or a recipe review

Sign up, or log in if you have already registered.

You can log in to the site without registering and entering a password using your account on the following sites:

If you are not satisfied with something in a new design - write your comments so that we can fix it.

Login without registration

You can login to this site.
under your name.


Marble cheese is classified as hard grades. The main component for the preparation of such a dish is cow's milk. This product has a beautiful unusual pattern on the cut. In grocery stores, it is sold with whole heads weighing up to three kilograms.

Keep such cheese should be in cool rooms with a temperature of not more than +7.8 degrees. It remains fresh for two months.

The fat content of this dish is about 45%, and its caloric content is 326 kcal per 100 grams.

The composition of the product

Marble cheese of several important components for a person:

  • proteins with amino acids
  • enzymes
  • fats,
  • mineral elements
  • vitamins (A, D, E),
  • organic acids.

We should also note the mineral composition of the Marmara cheese. After all, it includes many important elements for the human body. These include calcium, chlorine, potassium, phosphorus, magnesium, zinc, and iron.

How to cook?

To cook marble cheese, you need to immediately prepare two separate containers. In one of them will be a mass of white, and in the other - a mass of yellow.

Milk should be poured equally on both containers. Then they both put on fire. The liquid in the container should reach a temperature of about +35 degrees. After it is added a little salt (0.5 tablespoon is enough).

It is necessary to pour juice into one of the containers (most often apple-carrot or simply carrot is taken). And also you need to separately mix the sour cream and pre-beaten eggs. The resulting mixture is combined. Cook together for a few more minutes.

At the same time, you should take a colander and put gauze in it in several layers. There is laid cooked cheese mass. While the whey is running off, the second part of the product should be prepared.

Do it already without adding juice, which acts as a dye. Milk is also boiled. Later, cheese whey is placed in a colander with gauze. The resulting dense milk masses are gently mixed with each other so that they do not collapse. This will make a marble pattern on the future cheese.

Mixed cheese mass is placed under the press. As a rule, to do this, the product is simply covered on top of another plate, on which several cans filled with water are then placed. In this position, the future cheese is left for several hours. After this dish should be placed in the refrigerator for storage.

Today, there are also recipes for making marble cheese without the use of carrot juice, which acts as a dye. To make such a curd, you should heat the milk over high heat to a temperature of at least +70 degrees.

Moreover, housewives recommend taking ingredients for cooking at home.

If you still bought milk in the store, then it must be pasteurized.

To do this, you should immediately prepare 2-3 cold glass jars. After boiling, milk is poured into them. In this case, a small steam should rise above the tanks.

Pasteurized milk should be placed in the refrigerator for 12 hours to fully ripen. After all, it should appear necessary acidity, which will further make the taste of the cheese mass more pronounced and enjoyable.

After it is necessary to pour 250 ml of hot milk into two separate containers. In each bowl pour one bag of special sourdough intended for marble cheese. Cups with liquid cover and leave to infuse for 40 minutes. Put them in a warm place.

At the same time, it is necessary to pour 5 liters of milk into two separate pots. They are placed on the stove and heated to a temperature of + 33 ... 35 degrees. Two clean cups need to pour 100 milliliters of cool clean water. It is added to one bag of enzymes, which are sold in finished form in stores.

Milk in one of the pans is stained with saffron, a special annatto cheese dye, or simply turmeric. Remember that in the latter case, the product during the cooking process may acquire a light aroma of spice.

Prepared starters are gradually poured into hot milk pots. All this is thoroughly mixed. Liquids with enzymes are also poured into containers. Both utensils with all the ingredients are covered and left so for 30-40 minutes. This time will be enough to form a cheese bunch.

The resulting dense curd mass in both containers is cut into small square pieces (2 centimeters). After the saucepan, cover a little again and leave it for 10 minutes.

With both tanks, you need to drain 100 milliliters of cheese whey. Then for 10 minutes they are put on the fire again, after which they take 1.5 liters of this dense mixture from the pans.

In both tanks add one more liter of pure water. Moreover, its temperature should be no less than +45 degrees. The resulting liquid is boiled for 10 minutes. Do not forget to stir it constantly.

The resulting curd granular clots leave to stand for 30-40 minutes. All the milk flakes from two pans are mixed in one bowl and spread in a special form for the future cheese. This is necessary in order to get rid of serum residues. At the end, the mass is left for 40 minutes for self-pressing.

Tastes and appearance

Marble cheese differs from the others in its sweetish and pronounced taste. He also has a delicate spicy notes. You can often notice a light spicy flavor.

The consistency of the marble curd is uniform and elastic. Over its entire surface is an oval and circular pattern. According to the majority of housewives, Marble cheese combines a wonderful unusual appearance and excellent taste.

Taste and recipe of marble cheese


Pasteurized milk (10 liters)
Salt 180 g (not iodized)
A little saffron, annatto or turmeric (this ingredient is used as a dye),
Two bags of sourdough for marble or other hard cheese


First, prepare 2 containers. In the first you will prepare 1 portion of white cheese, in the second with the addition of a yellow natural dye to add marbling.

Pour the milk equally into both containers. Heat them to a temperature of 32-34 C.

Add the starter culture to the milk according to the instructions, keep for 2-3 minutes and mix.

Wait about 35-50 minutes.

In 2 cups, pour 100 ml of boiled water and add to each enzyme.

Milk in one of our containers, stain with Annato dye (saffron, turmeric can be used).

Put the diluted enzyme in both containers, mix the milk well for 6-7 seconds.

Close the lids and leave for 35-45 minutes. During this time, our cheese bunch will form.

Then, cut our clot into squares with a side of 1-2 cm in each container. Cover them with lids and do not touch for 10 minutes.

It is necessary to drain 100 ml of serum from each container, put on the fire, mix and bring to 36-38 C within 10 minutes.

Remove 1.5 l. from each pan and add 1 liter of water, the temperature of which is 40-45 C.

Heat the mass to 37-42 ° C for 10-15 minutes.

Cheese grain leave to rest, stirring constantly, about 30 minutes. Mix the contents of both pans and lay out in a form for cheese, that would remove the extra whey.

Reserve for self-pressing for 30 minutes.

Over time, we increase the weight of our cargo for pressing up to 4.5-5 kg. For 1.5-2.5 hours.

Also time and weight depends on the humidity of the cheese.

The yellow and white cheese slices should come together, and the whey should stop dripping.

For brine we need 1 l. boiling water and 180 g of salt. Strain twice through gauze or cloth in 2-4 additions. Cool the head of the cheese in cold brine and leave the cheese in salting for 13-16 hours.

Then, remove the cheese from the pickle and put it in the fridge for about 2-3 days.
bottom shelf. Do not forget to turn every day

Next, apply a latex coating on the marble cheese, which will help maintain the desired moisture of the cheese, and you will only have to take care of the temperature conditions.

We place to ripen on the lower shelf of the refrigerator (t 10-12 C). Turn over daily. Here he will lie for the first 10 days.

After a time, we place in the fermentation chamber (t 15-16 C). Also be sure to turn the cheese every day.

Then, again put it in the fridge on the lower shelf, and leave it for the next 5 days. Turn over daily.

Temperature regime, as in the first stage of maturation, 10-12 C.

After 25 days of ripening and fermentation, our marble cheese is ready.

If you want to get a more fresh taste of cheese, you can reduce the total fermentation time. But in general, must pass 25 days.

We store the finished marble cheese in the refrigerator, on a shelf with a temperature of 0-8 C.

Beneficial features

Use of this product in moderation is indicated for children, women during pregnancy, breastfeeding, athletes, workers engaged in mental and hard physical labor. In very limited quantities (no more than 30-50 grams per day) it is recommended to include it in the menu of exhausted, elderly and old people.

The benefits and harms of marble cheese are due to its composition. This kind of cheese:

  • promotes accretion of bones after fractures (due to the high content of well-digestible calcium and phosphorus),
  • normalizes brain activity (due to the content of proteins, fats, vitamins),
  • improves skin condition (due to the high content of vitamins E and group B),
  • strengthens nails and hair (due to the presence of fat-soluble vitamins and minerals),
  • promotes digestion (due to the presence of enzymes),
  • restores intestinal microflora (due to the content of lactic acid and vitamins),
  • normalizes vision (due to the large amount of vitamin A in the product),
  • reduces blood viscosity (due to the presence of omega-3 and omega-6 polyunsaturated fatty acids).

The balanced composition of marble cheese makes it an indispensable product in the therapeutic diet menu for various diseases (heart and blood vessels, digestive organs, kidneys, nervous system, musculoskeletal system).

Likely harm

In addition to useful properties, marble cheese can also show negative qualities. The high calorie and fat content of this product makes it undesirable to use with problems with excess weight, as well as for those who are on a diet.

Marble cheese contains a lot of protein, and protein is a source of purine bases. In the process of metabolism in the human body, uric acid is formed from purines. In case of violation of the purine metabolism, which is observed with gout, the use of this product is prohibited.

The fact that dyes are part of this type of fermented milk product should alert those cheese lovers who suffer from various types of allergies (food, household, medicinal). Dyes, even natural, can provoke in people with such a predisposition, the occurrence of allergic manifestations (rash, itching, burning) or even anaphylactic reactions (angioedema, anaphylactic shock).

Cooking Application

Marble cheese looks beautiful on a plate and is often used for cutting into a festive table. Cheese melts well, so it can be used to make hot sandwiches. This product is used for baking with vegetables, meat, poultry, fish, cooking soups, salads, appetizers, pasta and other side dishes. Independently or together with other components can be used for filling zrazov, croquettes, baking.

On the Internet and cookbooks you can find many recipes with this product, but among them dishes that deserve a unique coloring of this cheese deserve special attention.

Cooking at home

To be sure of the naturalness of marble cheese, you can try to cook it at home. To do this, you need the following ingredients:

  • cow milk - 10 l,
  • boiled water cooled to + 50 ° С - 6 l,
  • cold boiled water - 0.2 l,
  • marble cheese enzyme - 2 sachets,
  • marble cheese starter - 2 sachets,
  • turmeric (saffron or other food coloring),
  • salt - 180 g

In addition to edible components, more containers and accessories are required: 2 six-liter pots, 7 cans with lids (preferably 2-liter), a household (kitchen) thermometer, 4 cups, a skewer, a thermopacket, a form (for ripening cheese) per liter. To quickly cool the milk, you also need to prepare ice baths. To do this, pour cold water into a bowl and pour pre-frozen ice into it, then put cooled sterilized jars into ice water.

The technology of making homemade marble cheese consists of several successive stages that need to be repeated exactly:

  1. Pasteurization and ripening milk. Banks with lids sterilize and cool. Leave to cool in the fridge. Heat 3 liters of milk to + 70 ° C, pour equally into two jars in an ice bath. Refrigerate for 12 hours. Repeat the same procedure with the remaining milk.
  2. Cooking sourdough Heat 0.5 liters of milk (from pasteurized), split in half. In each half of the heated milk make a bag of sourdough, for fermentation leave in a warm room for 40 minutes.
  3. Preparation basics. The remaining milk is poured into the pans equally, heated to 32-34 ° C. In two clean cups of boiled cold water to make a bag of enzyme.
  4. Cooking the yellow part of the mixture. In one of the saucepans, add the enzyme dissolved in water, sour milk and pour in food coloring. After mixing, the mixture should be left for 45 minutes.
  5. Cooking the white part of the mixture. Add another enzyme dissolved in water and sourdough milk to another saucepan, then leave the mixture for 45 minutes.
  6. Cutting clot. After 45 minutes, the clots are cut into small squares with a skewer, reaching to the very bottom. Leave on for another 10 minutes, then pour 100 ml of serum.
  7. Ripening cheese grains. The cheese mass in the pans is heated to 38 ° C, then 1.5 liters of whey are drained from each pan. Instead, warm, boiled water is poured into the pots. The contents of the saucepans are again heated to 42 ° C. Cheese mass turns into grain. Cheese grain is left to ripen for 0.5 hours.
  8. Mixing Cheese Grain from both pans is mixed, laid out in a form, put under a press (4-5 kg) for 1.5-2 hours.
  9. Cheese ripening. Prepare a pickle in which the head is immersed for 12-16 hours. After that, it is removed and dried in the refrigerator (on the bottom shelf) for two days. After drying, the head is put into a thermopacket. It is kept for 10 days on the bottom shelf of the refrigerator, then 10 days under conditions of temperature + 10 + 15 ° С and another 5 days on the bottom shelf of the refrigerator. In this case, the head must be turned 2 times a day and control the temperature.

As a result, at home you get tasty, beautiful and completely natural cheese. And most importantly - safe! Store this cheese in the refrigerator in a plastic bag or parchment for 2 months.

Marble cheese not only looks beautiful and fashionable, but is also a valuable food item. Any cheese, including marble, should be consumed moderately, avoiding excesses. In the evening, it is better to refuse him, but in the morning menu to include this product is useful: it charges with energy for the whole day and does not contribute to the deposition of excess weight.

Composition and calorie

Over time, people got the hand to extract and preserve the starter for making cheese. Moreover, they began experimenting with its taste and appearance, adding herbs, spices, vegetables, fruits and milk from other pets to the base.

The most interesting thing is that cheeses were considered to be poor food, whereas now their production is considered a gold mine, and the product itself flaunts on festive tables and pampers its taste to wealthy and average citizens.

Among the existing cheese grandeur marble cheese deserves special attention. It turns out by using rennet sourdough, pleases with unusual and appetizing appearance, not to mention the gastronomic qualities.

Want to know whether to buy a piece of this delicacy? Then today we write for you!

This is a semi-solid product with a pronounced specific taste and delicate aroma. It is made entirely from cow's milk. In the production process, two types of basic ingredient are mixed, one of which is colored by food coloring matter. The final caloric value depends on the fat content of the original component and the nutritional value of the auxiliary components. The average is 326 Kcal per 100 g.

According to the natural composition of the cheese, it can be said that it is really useful for the human body. "Marble" contains multiple compounds that have a positive effect on digestion and health, amino acids, important minerals and vitamins. Milk proteins supply the body with fatty acids and vital vitamin A.

Useful qualities

The benefits of cheese come from its natural origin, and rich mineral and vitamin structure. This product is an invaluable source of protein, which is so necessary for athletes and people who follow protein diets. The high calorie content of this marble cheese is important for those who, by the nature of their activities, have to perform heavy physical work, or work in difficult conditions.

Calcium and phosphorus, which are abundantly present in the “marble”, are responsible for the complete and proper formation of bone tissue and horn formations: nails and hair.

Negative sides

The likely harm of cheese depends entirely on the integrity of its manufacturer. Manufacturing technology requires the use of only real food dyes and edible additives, not to mention the quality of milk and sourdough.

If reagents were used in the preparation process, then the consequences for human health can be the most unpleasant: food poisoning, severe allergies and even death.

The composition and taste of marble cheese make it truly versatile. A creamy slice is nice to eat just by putting it on a slice of fresh bread or freshly toasted toast. The same product will flavor the casserole, form an appetizing golden crust on the baked chicken, enrich any salad recipe and decorate the table in the form of a holiday cut.

Be sure to include it in the pizza, fish in foil or hot cheese soup with croutons and greens.

Is it possible to cook yourself?

Do not believe the domestic manufacturer, and foreign - and even more so? Or there is no opportunity to buy the product in the right amount? Do not worry, because marble cheese is perfectly done at home.

So that everything worked out the first time, study the classic recipe, and stock up on the following grocery set:

  • 10 liters of matured / pasteurized milk from a domesticated cow,
  • 180 grams of salt without iodine,
  • saffron
  • turmeric,
  • ferment and leaven for “marble” - two sachets of each type.

In addition, the technology of self-made preparation of marble cheese suggests the presence of:

  • a pair of pans, with a capacity of 6 liters,
  • 5-6 liters of boiled water cooled to +50,
  • kitchen thermometer
  • 4 cups
  • 200 ml of cold boiled water
  • skewer or thin knife,
  • Thermopacket for ripening and form.

Next recipe for homemade marble cheese looks like this:

  • Three liters of homemade milk are heated to +70, and then quickly poured over 2-liter ice cans,
  • Similarly, the remaining milk is pasteurized, after which the containers are placed in the refrigerator for 12 hours,
  • The next day, you need to heat 0.5 liters of milk, split it in half, and in each half dissolve different starters, but only one sachet. Leave it all for 40 minutes. warm
  • Then the method of preparation splits: all actions take place in different containers, since one base needs to be painted, and the second is not,
  • Milk is divided in half, bottled in individual pans, and heated to 32-34 degrees,
  • In a couple of clean cups you need to pour 100 ml of boiled cold water, and dissolve in them according to the enzyme sachet,
  • In one of the saucepans you need to fill the saffron, turmeric or dye,
  • Then both types of ferment and starter culture pour out into both cooking vessels, everything is mixed and left for 45 minutes. This time is enough for the formation of clots,
  • As soon as the clot is compacted, it should be cut into small squares, reaching to the very bottom with a knife or skewer,
  • The container remains covered for another 10 minutes, after which 100 ml of serum should be drained from each,
  • The pots are placed on the stove again, and their contents are heated to 38 minutes. Then 1.5 l of serum is again discharged from them,
  • In the tank pours in a liter of pre-boiled water, cooled to 40-45 degrees,
  • The mass warms up to 42 degrees, which takes about 15 minutes. It will turn into a "grain", which needs to be given a "rest" for half an hour,
  • The contents of both pans are mixed, sent to a special form, and pressed for 1.5-2 hours, for which 4-5 kg ​​weight is applied,
  • A brine is made from water and salt, in which the head is soaked for 12-16 hours in a row.

Then the product dries for a couple of days on the lower shelf of the refrigerator, packaged in a thermopackage, and here the most interesting begins. To make the cheese fully matured, it should be kept for 10 days in the lower compartment of the refrigerator, and then placed for another 10 days where the temperature will be within 10-15 degrees. The last 5 days, he again lies on the bottom shelf of the refrigerator. All these 25 days you need to constantly turn the head and monitor the temperature of maturation.

As you can see, at home making marble cheese is expensive in terms of time. For the 25 days sacrificed, you will receive as a reward a tasty and natural product that will not be scary to give even a six-month-old child.

Marble cheese recipe

To prepare high-quality and beautiful marble cheese, all actions must be performed in 2 containers, since you need to prepare one portion of white cheese, and the other with the addition of a yellow dye, to make marbling.

Pour the milk evenly into 2 containers. Send containers to a small fire and heat the milk to a temperature of 32-34ºС.

On the surface of the milk in each container pour the starter culture, according to the instructions.

Leave for 1-2 minutes and mix thoroughly.

Leave the milk alone for 35-45 minutes.

Pour 100 ml of cold boiled water into 2 clean cups and pour 1 capsule of enzyme into each cup according to the instructions.

Milk in one container tint saffron, turmeric, or add a natural dye Annatto.

Buy natural dye Annatto can be in the online store.

Next, pour the diluted enzyme into both containers. Mix the milk well for 5-7 seconds.

Cover containers with lids and do not touch for 35-45 minutes. During this time a cheese clot should form.

Cut the clot into squares 1.5-2 cm in each container. Cover them with lids and leave for 10 minutes.

Drain 100 ml of serum from each container.

Put the containers on low heat, stir and bring the temperature up to 36-38 degrees for 10 minutes.

Remove 1.5 l of serum from each container.

Add to each container 1 liter of boiled water with a temperature of 40-45 degrees.

Heat the mass to a temperature of 37-42 degrees for 10-15 minutes.

Leave the grain in the pan to rest for 30 minutes, stirring constantly.

Mix cheese grains from two pans and place in a cheese pan to remove the whey.

Leave the self-pressing cheese for 30 minutes.

After that, increase the weight of the cargo for pressing to 4-5 kg ​​for 1.5-2.5 hours.

As you can see, time and weight are specified within certain limits. Weight and time depends on the humidity of the cheese.

Yellow and white cheese clots should be blinded into one, and from the cheese should stop dripping whey.

Prepare a pickle for marble cheese.

To do this, in 1 liter of boiling water dissolve 180 g of salt iodized salt.

Strain twice through the cloth (or gauze) in 2-4 additions.

Dip a head of cheese in a cold pickle.

Leave the cheese to wake up for 12-16 hours.

Take out the cheese from the brine and dry it for 2-3 days on the bottom shelf of the refrigerator (on the rack), turning it over every day.

Apply a latex coating to the marble cheese that will help to create the desired moisture inside. You will only need to take care of the temperature conditions.

We send the cheese to ripen on the bottom shelf of the refrigerator with a temperature range of 10-12 degrees.

Every day, the cheese will need to be turned over so that it matures evenly.

On the bottom shelf of the refrigerator it should be 10 days.

For the next ten days, the cheese must be placed in a fermentation chamber.

The temperature regime should increase to 15-16 degrees.

Turn over the cheese during the fermentation daily.

The next 5 days the cheese should ripen in the refrigerator on the bottom shelf with daily rolling.

The temperature regime, as in the first stage of maturation, is 10-12 degrees.

Marble cheese is ready immediately after 25 days of ripening and fermentation.

The fermentation time can be reduced if you like the more fresh taste of the cheese, but the total time of ripening and fermentation should be 25 days.

Ready Marble cheese should be stored in a refrigerator on a shelf with a temperature of 0-8 degrees.