Leave the preparation to rest for 3 hours. It’s the perfect time to watch a good film or read a book! You will see the whey separate from the main mixture.
Separation and pressing:
Take a hydrophilic cotton compress (a little treasure that you can easily find in pharmacies) and fold it over itself. Place it on a large bowl.
Pour the contents of the Thermomix onto the compress. Gently squeeze to remove as much whey as possible. Remember to sing a little melody to accompany this step, it makes everything tastier (well, it’s not proven, but why not)!
Refrigeration:
Empty the bowl of whey. Place the compress containing the cheese there. Squeeze gently and place in the refrigerator for 30 minutes with a weight on top. A can or small bottle of water will do the trick.
The final touch:
After the rest time, gently open the compress. Sprinkle with a pinch of salt, close, and refrigerate for 8 hours.
And there you have it, your homemade fresh cheese is ready to be enjoyed! Whether on a slice of crusty bread or integrated into a recipe, you will melt with pleasure.
And now, a little testimony…
“I tested this recipe a few weeks ago and the result is stunning! On the other hand, I had the brilliant idea of adding salt before the resting time… Result: a cheese that was a little too salty for my taste. An error not to be repeated! But otherwise it was delicious.” – Sophie, avid reader.
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