An easy-to-prepare version of homemade cheese that does not require special conditions and enzymes. Of course, this is not Adyghe cheese or feta cheese, but it can be used as an alternative substitute for them, only it is necessary to add salt to taste.
A big advantage of making homemade cheese from milk and sour cream is the ability to use products purchased in the supermarket, but only natural, not synthetic and, of course, with an unexpired period suitability.
This cheese has a pleasant sour creamy taste and delicate texture. It can be used in salads, pastries, cakes, as well as fried, pickled. Only in the latter case does he require a more careful attitude because of his tenderness.
Ingredients:
Milk - 2500 ml
Sour cream - 300 ml
Chicken egg - 3 pcs.
Salt - 1 tsp l.
Preparation:
Step 1: Prepare the required ingredients. The fat content of milk should be at least 2.5%, and sour cream - at least 15%.
Step 2: Pour milk into a saucepan, bring to a boil. During the heating process, it is worth stirring periodically, since it is possible that it will burn to the bottom of the pan.
Step 3: While the milk is heating, the sour cream must be shaken with a fork, shaker or whisk with chicken eggs and salt until smooth. Salt can be replaced with soy sauce (3-4 tbsp. l.), thanks to which the cheese will acquire a beige hue.
Step 4: When boiling milk, slightly reduce the degree of heating (so that it does not boil) and, without stopping stirring, pour in a sour cream-egg cocktail in a thin stream. Cook until the curd begins.
Step 5: After separating the whey, you can boil the mass a little more so that the cheese turns out to be of a stronger consistency. It is not necessary to cool it down, but immediately proceed to the molding process, since it is more difficult for the cooled grain to "stick together".
Step 6: Cover the colander with gauze or a soft knitted cloth. Gauze must be taken more dense, fold it in two layers. Pour the curd into a colander to separate the whey, which can be used in other dishes or as a drink
Step 7: Immediately collect the gauze (cloth) into a knot. Fasten (tie) it with a thick thread, cord, tape and the like. Spread the ends of the knot on the surface so that there is no bump, and install the oppression on top (a can of water, a brick, something heavy over 1.5 kg). Place a container under the colander to collect the whey that separates during pressing. If it is not stable, then you can press it in a bowl, as in the photo, but it must also be placed in another container, since the remaining serum can overflow. Leave the structure for 6-12 hours, preferably overnight.
Step 8: Free the pressed cheese head from the gauze and the sample can be removed. Store cheese in the refrigerator, wrapped in dry gauze or parchment, no more than 3 days.
Bon Appetit!
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