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3 easy recipe magnificent cottage cheese
Few can imagine my life without cheese. They are added to salads and sauces on their basis prepared a variety of dishes, make canapés and sandwiches. But few people think about the fact that most types of cheese may advantageously be prepared in the home.
< Website is sharing with you three incredibly simple recipes cheese that speak louder than words will convince you how they purchased their delicious variations
Curd cheese
Ingredients:.
1, 5 liters of milk 0, 5 liters of yogurt salt to taste method:
The milk is heated almost to boiling, add yogurt, salt, stir and continue to heat for a few minutes. Carefully filtered through cheesecloth, folded several times. The resulting curd in muslin or cotton towel spread in the form of compression and put on top of the load, for example, a jar of water. We leave for several hours. The longer your cheese is under the pressure of the more dense it will for consistency. If desired, the process of heating milk and kefir cheese can add any dried herbs and supplements: fennel, nuts, dried sweet pepper.
Home mozzarella
Ingredients:
2 l fat milk 1, 5-2 liters of water 2 tbsp. l. lemon juice 2 tbsp. l. salt ¼ h. liter. pepsin Method:
Dilute pepsin in half a glass of water. Heat the milk to 70 degrees, pour lemon juice, pepsin solution mix. Immediately begin to separate serum. She did not throw. Not boiling, we wait until all the serum separated. Merge it, leaving the hot cheese mass. Water is heated to 90 degrees, salt and 2-3 minutes omit it curd, gat, spread on a board and mash by hand. Since working with the hot mass, then we do it in silicone gloves. Repeat the process with water again. As a result, you should have a malleable, soft and stringy cheese. He slips into the food in the sausage film, wrap film and using cooking twine balls forming the desired size, then separate them with a knife. Keep home mozzarella in a container with the remaining brine under the hood.
the middle Dutch cheese
Ingredients:
3 liters of milk li > 2 kg curd 100 g butter 1 egg ½ hours. l. soda salt to taste Method:
Milk we bring almost to a boil. Put the mashed cottage cheese and mix it. Bates fire and tormented, stirring constantly. When the cheese will become more pliable and formed whey, it is thrown back in a colander covered with a cotton towel, and leave to drain. Melt the butter, add to the resulting cheese, egg, salt, baking soda, stirring constantly. Once the curd begins to acquire the consistency of cream and yellow, turn off the fire. In poluostyvshem able to shift the cheese in a container, giving it the desired shape of the hands, and presses the load. Put in the fridge.
Subtleties cooking Prepare the cheese is best prepared from home or farm cheese. The stores often can not buy high-quality cheese and cheese product. From this cheese is never obtained. It is desirable to use a high quality farm milk for best results. UHT and sterilized milk of the boxes should be avoided. If you can buy only shops milk, choose the most fat with a minimum shelf life. The cheese ripens well only if its mass is not less than a pound. The cheese is high fat content, and the more it is in the product, so it is more tender and oily. Homemade cheese often are more soft than purchased. The hardness of the cheese depends on the pressure of the press:.. What is more, the harder the cheese If the cheese to withstand a little longer, then its taste becomes more saturated If you do not have a special form cheese, it is possible to prepare to use an ordinary colander or mesh from the fryer. the remaining whey from cheese making can be used for baking pancakes, or to put it a yeast dough or prepared in serum okroshka. < Store homemade cheese in the refrigerator no longer than a week, wrapped in a clean cotton towel or placing in a paper bag.
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