Gone are the days when we could NOT find cheese in Seoul. In ten years everything has changed beyond imagination.
Today, I would like to share a recipe of how to make cottage cheese at home which takes a few minutes and it's very good and fresh. It may be helpful for expats in Korea who do NOT live in big cities or who live outside Gyeonggi area with difficulty to find Costco etc. You can make your own cheese and have fun! By the way its shelf life is about 4 days.
For homemade cheese you will need:
1 liter of milk.
1/4 cup of white wine vinegar or lemon juice (about 2 oz.)
1 table spoon of salt
The method is quite easy:
Slowly bring the milk to a boil and then turn off the heat.
Add in vinegar (or lemon) and salt and stir occassionally.
You'll see the milk turning into a white, grainy paste (the curd) and a yellowish liquid (the whey).
Let the coagulation to complete (by letting it stand for 5 minutes).
Filter the curd through a colander lined with a cheese cloth/muslin cloth. Let it drain for about 5 minutes by pulling the cloth up around the curds, twist, and squeeze out the whey.
Press the curd in the cheese cloth and shape it into a ball.
It's ready to eat or if you will refrigerate it overnight it will be fermer and tastier!
Note: What to do with whey??
You can keep the whey but first let it cool.
Some people use it in their curry in paricular a curry made with yogurt and pakoray processed into a curry. It is so good.
If NOT you can use it in the rose bushes (like me) - both ways..it is good, don't just throw it down in a drain.
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