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The magic of milk: an unusual cottage cheese
Usually, the store sells cheese from curdled milk, that is milk from syrokvashina. Meanwhile at home it is better to prepare other types Tvorogov created in the past and forgotten now. This cheese will be tastier and healthier.
They are all easily doable, and most importantly, give the finished, usable product in 20 to 40 times faster than regular cheese, and also require no fuss with decantation, extraction, washing dishes. Sure, they are quickly gaining popularity not only among adults, who will have to do them, but also the children who will eat them.
Skyr
You have the evening set liter or three-liter jar. By morning formed yogurt not quite sturdy for cheese and at the same time quite sour. To eat this amount now you can not, and do not want to have Breakfast with something dense is necessary. What to do?
Take a liter or two of milk in the packages, quickly boil and in that moment, when froth will rise to the edges of the pan, ready to run, pour in one fell swoop exactly the same curdled milk, how much milk. Then continue heating the mixture, and as soon as the whey will be greenish-yellow, drain it.
The resulting clot lay in a deep dish, and gently spoon promnite from all sides so to get rid of the whole serum. It turned out skyr — cheese half sour and half sweet milk. Not sour, pleasant, with a particularly elastic texture with a subtle creamy and not the usual cottage cheese odor. It is ready for immediate consumption.
Irimshik and iega
If instead the ratio of 1:1 take two quarts of milk and one litre of curdled milk, you get cheese with a different taste and texture, called irimshik. Heat it a little longer skhirat.
If the proportion change in the opposite direction. And take twice as much yogurt than fresh milk, that is, two liters of yogurt and one milk. Get cheese ezega. He actually at that moment, when curdled milk is poured into the hot, greenish-yellow serum rebounds.
These types of should add half a teaspoon of salt and 20 grams of butter. Mixing them with cheese while it is still warm.
Cook with love!
P. S. And remember, only by changing their consumption — together we change the world! ©
Join us in Facebook , Vkontakte, Odnoklassniki
Source: oppps.ru/molochnye-fokusy.html
They are all easily doable, and most importantly, give the finished, usable product in 20 to 40 times faster than regular cheese, and also require no fuss with decantation, extraction, washing dishes. Sure, they are quickly gaining popularity not only among adults, who will have to do them, but also the children who will eat them.
Skyr
You have the evening set liter or three-liter jar. By morning formed yogurt not quite sturdy for cheese and at the same time quite sour. To eat this amount now you can not, and do not want to have Breakfast with something dense is necessary. What to do?
Take a liter or two of milk in the packages, quickly boil and in that moment, when froth will rise to the edges of the pan, ready to run, pour in one fell swoop exactly the same curdled milk, how much milk. Then continue heating the mixture, and as soon as the whey will be greenish-yellow, drain it.
The resulting clot lay in a deep dish, and gently spoon promnite from all sides so to get rid of the whole serum. It turned out skyr — cheese half sour and half sweet milk. Not sour, pleasant, with a particularly elastic texture with a subtle creamy and not the usual cottage cheese odor. It is ready for immediate consumption.
Irimshik and iega
If instead the ratio of 1:1 take two quarts of milk and one litre of curdled milk, you get cheese with a different taste and texture, called irimshik. Heat it a little longer skhirat.
If the proportion change in the opposite direction. And take twice as much yogurt than fresh milk, that is, two liters of yogurt and one milk. Get cheese ezega. He actually at that moment, when curdled milk is poured into the hot, greenish-yellow serum rebounds.
These types of should add half a teaspoon of salt and 20 grams of butter. Mixing them with cheese while it is still warm.
Cook with love!
P. S. And remember, only by changing their consumption — together we change the world! ©
Join us in Facebook , Vkontakte, Odnoklassniki
Source: oppps.ru/molochnye-fokusy.html
