Hello, friends!
Today I have a wonderful recipe for you. I'll show you how to easily prepare homemade cheese. Rather, this homemade cheese is not similar to the well-known salty cheese, but to a delicate Adyghe cheese, very, very tasty.
- 2 liters of milk, I took 3.2% fat
- 400-450 g sour cream, mine is rich. 15%, but I think it could be fatter
- 5-6 eggs depending on size
- salt
From this amount of products I got about 650 g of cheese.
Preparation:
Pour the milk into a pan, preferably non-stick or with a thick bottom. Place on medium heat and wait until it starts to boil.
Meanwhile, place eggs and sour cream in a whipping pan.
Beat with a mixer into a homogeneous mass.
When the milk starts to boil, add salt andreduce the heat to low.You should add salt according to your taste. Elena wrote that she puts in less than a tablespoon of regular rock salt. I thought that this was not enough for me and added 2 heaped tablespoons of fine salt. The cheese turned out to be medium salted, in my opinion, just what was needed.
After this, carefully pour the egg-sour cream mixture into the boiling milk, stirring all the time.
Keep the pan on low heat until there is just a hint of boiling. Stir all the time and wait until the milk begins to curdle. It takes about 10 minutes. It seems to me that to speed up this process you can add a teaspoon of apple cider vinegar or lemon juice.
When the milk has completely curdled, turn it off and let it cool a little, about 15-20 minutes.
Place a colander on an empty pan, line it with 3-4 layers of gauze or just a clean cloth, and pour out the contents of the pan with the future cheese.
We level the surface, cover the cheese with the edges of the cloth and place a flat plate on top and a jar of water on it. Elena advises taking a liter jar, I didn’t have one on hand, I put a half-liter jar and it turned out to be enough. Maybe the larger the load, the drier the cheese will turn out.
In this position, leave the cheese to strain for 2.5 - 3 hours. Don’t rush to pour out the whey. It is tasty and very healthy to drink chilled; you can bake delicious pancakes with it, and make okroshka in the summer.
After 3 or more hours, put the cheese on a plate, cover it so as not to dry out and put it in the refrigerator. Well, then we offer the chilled homemade cheese to the household to try.
Now you know how to make homemade cheese. Elena also writes that you can add dill, bell peppers or olives to cheese, you can stuff bell peppers with feta cheese and herbs. I'll try this in the future too. To begin with, it is better to cook without additives and fully experience the wonderful taste of homemade cheese.
At home, you can prepare not only cheese, but also, for example. The recipe is very simple, and the ham turns out much tastier than store-bought. The site also has a good recipe, the products are affordable and there are no harmful additives!
I bid you farewell for today. Have a good day and good mood everyone.
