Homemade Cheese Block

Ingredients:

Milk: 1.6 liters (6 ¾ cups)

Corn starch: 100 g (¾ cup)

Agar agar: 16 g (4 teaspoons)

Salt: 1 teaspoon

Butter: 30 g (2 tablespoons)

Hard cheese (grated): 200 g (2 cups)

Directions:

Prepare the mixture:

In a large pot, combine milk, corn starch, agar agar, and salt. Stir continuously to avoid lumps.

Cook:

Place the pot over medium heat and bring the mixture to a boil, stirring frequently. Cook for 16-20 minutes until the mixture thickens.

Add butter:

Stir in the butter and continue cooking for another 4-5 minutes until the butter is fully melted and incorporated.

Add cheese:

Gradually add grated hard cheese, stirring until melted and smooth. Cook for an additional 7-10 minutes until fully combined.

Cool and set:

Pour the mixture into a greased container or mold and allow it to cool to room temperature. Then refrigerate for at least 4 hours until set.

Serve: Once set, slice the cheese block and serve as desired.

Cooking Tips:

Use a whisk while stirring the milk mixture to avoid lumps and ensure a smooth texture.

You can substitute the hard cheese with your favorite variety, such as cheddar, gouda, or mozzarella.

To give your cheese a flavorful twist, add herbs like rosemary, thyme, or a pinch of chili flakes.

Serving Suggestions:

Slice and use in sandwiches or wraps.

Grate and use over pasta or salads.

Serve alongside crackers or fresh veggies as a snack.

Storage Tips:

Refrigerator: Store in an airtight container in the refrigerator for up to 1 week.

Freezer: You can freeze the cheese block for up to 3 months. Thaw in the refrigerator before use.

Tip: Slice or grate the cheese before freezing for easier use after thawing.

Nutritional Benefits:

Protein-packed: Cheese is an excellent source of protein, essential for muscle repair and growth.

Rich in calcium: This recipe provides a good amount of calcium, which is important for healthy bones and teeth.