Homemade cheese in an Ariete cheese maker

After looking through the recipes on the website, I decided to make Ariete 0615 B Cheese with Mediterranean herbs.

You don’t need any cheese enzyme to make it, so you can even make it at home.

Recipe

Needs:

• 1.2 l of milk and 625 g of yogurt.
• 5 g salt, 1 garlic clove, 1 table. I liters of dried oregano, 1 sprig of rosemary, 2 leaves of sage.

I have to admit, I got creative with herbs and decided that dill from the garden would replace sage and oregano

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Test #2. Yogurt

The Ariete 0615 B Cheese has a program for yogurt and a special container with a lid. I’ve already tested this program three times, using different milk and a jar of natural yogurt as sourdough. Noticed a few differences compared to making yogurt in a multicooker:

Yogurt program takes 12 hrs in the cheese maker, not 8 hrs as in the cartoons. And if you want your yogurt to turn out thick, you don’t need to reduce the cooking time.

The first time I turned off the program after 8 hours, the yogurt came out liquid, drinkable.

Result

This is a yogurt made with steamed milk and Country House yogurt, which was cooked for 12 hrs. It’s thick, but it’s not worth a spoonful, uniform, delicately creamy flavor.

Most likely, the cheese maker cooks yogurt at lower temperatures than multicookers, so the process takes longer, but retains more live bacteria. So I think this yogurt is healthier.

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Test #3. Quick cheeses with Mediterranean herbs

• I poured 1,2 l of milk into a container, added yogurt and all the ingredients. Stir well.
• Put in the cheese jug and close the lid.
• I put it in the “quick cheese” program.

And that’s it, you do not even need to add anything. When the beep sounds and the “with dropper” indicator lights up, you can do nothing – the program continues to run, or you can go over and press OK, so that the indicator turns off.

• After about half an hour, the “arrow up” indicator lit up.
• I put the cheese to drain.
• After the program was done, turn the cheese on the plate. Cooled it down and put it in the fridge until morning.
• It came out to about 250g of cheese.

The result

This white soft cheese is the kind of cheese that is usually served in European hotels for breakfast.

Soft, delicious, with tomatoes and lettuce it reminded me of autumn in Montenegro and a trip to Milan. This summer in forced isolation, it’s like a whiff of warm wind, a reminder of the sun and the sea.

I liked this cheese even better than the ricotta I made first. They’re totally different!

Dill is not in the cheese but next to the cheese. Apparently, we need to add dry seasoning. I have a big portion of cheese on the bottom of the container. Somehow I need to move it into a container right away so it doesn’t go to waste.

Very tasty! Next week I’ll buy some enzymes and try making mozzarella.

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