Homemade cheese

Homemade cheese

To cook homemade cheese is not so difficult. This cheese can be safely given to a baby, because it will have no added fragrance and dyes.

— 500 grams fat cottage cheese (9%) granular
— 500 ml of milk (the fatter the better, but I took the usual 3,2%)
— 50 grams of butter
— 0,5 teaspoon of baking soda
— 1 egg
— salt to taste (about 0.5 teaspoon)

Homemade cheese



1. Pour the milk into a wide saucepan. Pour the curd into the milk and begin to stir with a wooden spoon or spatula as to not stick. Bring the milk to boil and continue to cook the curd in the milk for about 10-15 minutes. The fire must be very small so that the cheese does not stick and does not dry on the pan.
2. Then take a sieve, the smaller, the better, and pour our weight — then pass through a sieve. If you have a large sieve, it is better to put in a few extra layers of gauze.
3. Waiting to drain the whey. Meanwhile melt the butter in a saucepan and mix it with egg and soda. When the oil is thoroughly «sold» with soda and egg, add the cooked curd from which glass serum.
4. On the minimum heat stir constantly and carefully to «brew» egg-oil-weight — about 5 minutes. If you start to prisypat to the pan, you can add a little serum, so I did. When your cheese will be gently yellow (curd thoroughly mixed with egg, baking soda and oil), you can remove from heat.
5. Then place the finished mixture into the form, you can shoot it with cheesecloth to homemade cheese went better and shift the weight back into the sieve. And oberhauser in the fridge.
6. After a few hours our hard cheese at home ready. It can be cut and put on a sandwich. He poluchaete not very salty, if you like POSELENIE — add a teaspoon of salt and more.
To your liking he is no worse than store-bought, and useful much better.
Bon appetit!

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