It is quite possible to cook a very similar product in taste and appearance to Dutch cheese at home without special conditions and enzymes. Among our grandmothers, especially those who kept cattle giving milk, the recipe for cheese from cottage cheese and milk was very popular.
In connection with the improvement of conditions, the emergence of opportunities, the development of large-scale production of a wide range of cheeses, a lot has become a thing of the past. However, the dishonesty of the manufacturers forces us to return to the forgotten by many home cooking.
The process is quite simple and does not require much effort and time. However, to be sure of a good result, natural ingredients are needed, it is better if the milk is whole from a reliable cow, and the cottage cheese is prepared by yourself. When buying farm milk, it is very important to pay attention to its smell and taste, since the aroma and taste of the finished cheese will directly depend on it.
Ingredients:
Milk - 400 ml
Cottage cheese - 400 g
Soda - 0.66 tsp l.
Chicken egg - 2 pcs.
Salt - 0.5 tsp l.
Butter - 50 g
Preparation:
Step 1: Prepare the required ingredients. The butter must be prepared in advance so that it becomes soft, pasty consistency.
Step 2: Pour milk into a saucepan, heat slightly and add cottage cheese. Stir and break large lumps, if necessary, bring to a boil. Reducing the heat to low, boil the curd mass for 5 minutes.
Step 3: Throw the cottage cheese in a colander (sieve) covered with gauze or knitted fabric. You can additionally squeeze out by collecting the gauze (cloth) into a knot. The separated whey can be consumed as a drink or used in other dishes.
Step 4: To ensure maximum fusibility of the curd, you can punch it with a blender or rub it through a sieve. If this procedure is omitted, then unmelted grains may remain, but this will not affect the taste of the cheese in any way. Mix the cooled cottage cheese with soft butter, chicken eggs, salt and soda (2/3 tsp. l.). The cooking pot must be cast iron or thick-walled.
Step 5: With medium heat, stirring continuously (otherwise it will burn), cook the resulting mass for 3–7 minutes. It will first melt and then collect into a lump.
Step 6: Put the cheese mass into a mold of the required size. If it is not silicone, then cover it with cling film in advance. Cover the mass with the free edges of the film and place the load. The heavier it is, the faster it compresses, but it is important to press down on the entire surface, otherwise the cheese mass will crawl along the edges. When using this or that load, do not forget about the "physical capabilities" of the form in which the cheese is pressed. Free the cooled cheese head from the load and cool in the refrigerator.
Step 7: Such cheese is not subject to long-term storage (preferably no more than 3 days) and it is better to store it in parchment or wrap it in cloth.
Cook for fun and for fun! Bon Appetit!
Like and subscribing to the channel is the best thanks for us :)