Kitchen appliances and utensils
- plate,
- fridge,
- 2 pots
- knife,
- whisk
- wooden spoon,
- waffle towel
- colander,
- a bowl,
- shoulder blade
- terry towel.
Ingredients
- Milk - 1 L
- Sour cream - 300 g
- Eggs - 2-3 pcs.
- Salt to taste
Step cooking
- Pour 1 liter of milk into the pan. Its fat content does not matter. It also does not matter whether it is pasteurized or not, fresh or not. Add 300 g of sour cream and 2-3 eggs to the pan (depending on size). With the help of sour cream and eggs we will curl milk. This clot will interest us.
- We put the pan on a small fire and begin to whisk with a whisk. When heated, the mass will curl up, and there is a danger that the clot will go down and burn at the bottom of the pan. Therefore, it is necessary to stir this mass with a whisk all the time. The whisk is replaced with a wooden spoon and continue to stir, preventing the mass from sticking to the bottom of the pan. When we clearly see the folding process, we do not immediately stop heating the pan, but cook a little more.
- There are two types of cheeses: there are pressed cheeses, and there are cooked-pressed cheeses. In the preparation of the first cheeses after curdling, the milk is discarded and the whey is drained. In the preparation of cooked-pressed cheese, when the milk is curdled, the clot is still a little boiled in its own whey. And hard boiled cheeses are obtained, for example, Parmesan, Dutch, Poshekhonsky. When flakes appear in the pan, reduce heat. In a bowl we put a colander, which we cover with a clean waffle towel or gauze soaked in water. Pour the semi-finished product obtained in the pan there and let the serum drain.
From above lightly press in with a spatula. At this point, salt the cheese to taste. It is enough to salt on one side, and until tomorrow the salt will saturate the cheese.
- Such cheese must be allowed to stand for a day, and then it can be cut with a knife. For ripening, put the cheese in the refrigerator, having previously cooled to room temperature and covered with a towel so that it does not dry out. To get the best result, on a refrigerator shelf under a colander with cheese, put a four-fold rolled towel, and on top we put a pan of the appropriate diameter and fill it with water. Thus, we make a cheese press, and it turns out to be of excellent consistency.
- Once the cheese has cooled, you can break it with a fork and introduce some finely chopped greens, such as dill or a mixture of dried herbs. Then again we collect the cheese in one lump and put it under the press.
Video recipe
This video shows the entire process of making young cheese with comments.
From this article, you learned how to make young cheese at home with your own hands. In addition, you learned how to make a cheese flavor unique, special. Have you tried to make cheese from milk? What are your first results? What recipe did you make cheese for? Did he like your home? Recipes and tips write in the comments.
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