I love cheese very much, but in the store it is expensive and not always tasty. And they make it, as they say, with the addition of palm oil. So I decided to try making cheese at home. And I found this simplest and most delicious recipe for homemade cheese. My whole family really likes it. Cheese is made from three main products.
By the way, I myself make processed cheese in just 10 minutes, I'll leave a link to the recipe at the end of the article! This recipe has over 1.7 million views on my youtube channel. Here is such a beautiful cheese:
Step-by-step recipe with a photo of how to make homemade cheese.
I pour 1 liter of milk into a saucepan. Milk should be taken with a fat content of 3%. Every week they bring home milk to me, and I will use it.
I add 1 teaspoon of salt and stir. If you like salty cheese, I recommend adding 2 teaspoons.
Put the saucepan on the stove and bring it to a boil.
I break 3 chicken eggs into a deep plate and add 200 grams of sour cream (at least 20% fat).
I stir it with a whisk.
As the milk boils, I begin to stir with a spoon (it turns out a funnel) and pour in the egg mass without ceasing to interfere.
After a couple of minutes, the milk is already starting to curdle, we need to achieve large "flakes". Cook, stirring for another 5 minutes over medium heat.
The whey is already distinctly separated, and such flakes of future cheese are obtained.
A couple of minutes before the end of cooking, you can add any filler: greens, nuts, sesame seeds, mushrooms, your favorite spices, and so on.
I will add dried herbs.
How to understand that it is enough to cook cheese: dip a spoon and take it out, if it is clean and there are no pieces of future cheese on it, then you're done!
I put cheesecloth in 2 layers on a sieve and pour out the whole mass. I collect the cheesecloth and wait for all the serum to drain a little.
You need to put oppression on the cheese.
I do this: I take 2 identical plastic containers, pierce the bottom of one with a screw so that holes appear, and the serum can drain.
I put the cheese in a mold with a leaky bottom, put an empty container on top, a 1.5-liter bottle of water in the container and a 2.5 kg dumbbell on the bottle.
I leave this miracle construction on the table for 2-3 hours, so that the whey is completely glass and the cheese is ready!
The cheese turns out to be hard, does not crumble, keeps its shape perfectly. Very tasty and healthy! Bon Appetit!
As I promised, here is the link to the processed cheese recipe.
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