In store cheeses, there is often a large composition of various preservatives, it is almost impossible to find homemade cheese on the shelves, and if it does come across, then the cost of such cheese is quite impressive, but what if you try to cook the cheese yourself?
We need:
- 0.5 kg of cottage cheese (low-fat, without soy and palm)
- 1 liter of milk
- 150 g butter (butter)
- 1 egg
- soda and salt
Preparation:
- You need to immediately prepare containers for the bath, cheesecloth and a colander.
- Cottage cheese must be mixed well with milk, the resulting mass is sent to a very small fire, stirring continuously with a whisk. So you need to stir until the moment when the mixture begins to thicken and becomes viscous.
- It is necessary to send the viscous, sticky mass to a colander, previously covered with gauze, set aside for a while until all the serum is gone.
- Now you should prepare a water bath, for this we collect water in a deep container, put a smaller container on top (steel or enameled). That's it, the water bath is ready. It is needed so that the cheese does not burn during the cooking process, it will stick strongly to the bottom and walls of the dishes.
- When the water at the bottom of the bath has boiled, you can put oil in the top dish. When it melts, add the milk-curd mass without whey, mix well and break one egg and 1 tsp into the hot mixture. salt.
- The mass must be continuously mixed, and when the mixture becomes hot, add 1 tsp into it. soda.
- After adding soda, the most interesting begins, the curd melts and gradually turns into cheese. As soon as the mass becomes homogeneous and of the desired consistency, pour it into a bowl for cheese (you can cover it with cling film) and leave to set.
In two or three hours the cheese will harden, cool down and, if you really can't wait to try, then it is ready. But still, it is better to leave it in the refrigerator for four days, the cheese will infuse, it will turn yellow and much tastier.
If, at the stage of discarding the curd-milk mixture, squeeze the mixture well (so that it is well formed and more or less solid), if possible, remove all the whey, then you can make feta cheese. It is necessary to prepare a cool brine from the whey and soak the cottage cheese in it.
Now we can conclude that homemade cheese is prepared quite simply, it does not take much time, the cost of such a homemade culinary delight is also pleasantly surprised, because 500 grams of cottage cheese and a liter of milk will make 500, 600 grams of very tasty hard cheese.
