Cheese is a favorite dairy product of many. You can try to cook it at home according to folk recipes if you are not satisfied with the quality or price of store cheeses.
Belarusian cheese
Leave good country milk in a glass jar in a warm kitchen for a day to make yogurt. Immerse the jar of yogurt in a bucket of hot water and leave for 6-7 hours, adding boiling water to the bucket all the time to keep the water hot. Put salt and caraway seeds in a jar with curdled milk, stir well, put the mixture in a linen bag and hang over a basin so that the serum is glass. Then tie the bag tightly and place under the press for a day.
Lithuanian cheese
Pour 3 liters of country milk into a saucepan, bring to a boil and add 1.5 kg of cottage cheese. When whey forms, remove the pan from the heat, put the contents in a linen bag and hang over the basin. After the whey has drained, rub the curd mass through a sieve and add 3 eggs, 6 tablespoons of sour cream, 150 g of warmed butter, salt and cumin to taste. Mix everything thoroughly and heat over low heat, stirring constantly, until a homogeneous mass is formed. Pour the hot mass into a bag dipped in whey and place under a press until completely cooled. Then dip the bag into whey for a few minutes and take out the finished cheese.
Estonian cheese
Rub 1 kg of low-fat cottage cheese through a sieve. Bring 2 liters of milk to a boil and pour into the curd. Stir, put on fire and heat until whey begins to separate. Drain the mixture in a colander until the whey drains. Transfer the resulting curd mass to a saucepan with melted butter (5-6 tablespoons) and heat, stirring constantly, until a homogeneous mass is formed. Beat 2-3 eggs with salt and caraway seeds and pour into the curd mass. Heat again over low heat for 3-5 minutes, stirring constantly. Put the mass in a linen bag and place under a press until all the whey is drained. Grease the finished cheese with butter, salt and heat in a warm oven.
