Greetings to all dieters!
I look - all make homemade cheese and only one I'm behind. The truth is many variations and recipes that can be lost.
And I decided to use a recipe, I do not know whose, walking on the expanses of the Internet, making their strokes in it.
- 500 ml of yogurt 2.5%
- 500 ml of a 2.5% milk
- 2 eggs,
- 3 garlic cloves,
- tablespoon unsalted slides,
- a pinch of turmeric.
Yogurt and milk are united in a saucepan and set over medium heat.
Heated, but it does not boil.
Eggs lightly whipped rubbed with salt and garlic.
The mixture was heated milk and yogurt poured eggs with salt, stirring constantly.
He brought to the boil.
Formed here such flakes and separate the serum.
Remove mixture from heat.
Add the garlic and a pinch of turmeric, mix well.
The previously prepared colander with cheesecloth pour the mixture, decanting the serum.
Then close the top with gauze, pressed down saucer suitably circumferentially and set load.
I could not resist, it was too interesting result was, and checked the resulting product through a 3-hour, just cooled mixture and even came under the yoke of the serum.
Here is a small piece of 250 g in the end it turned out.
You can leave under the yoke of the night in the refrigerator, will be denser cheese product. And I liked and so - gentle and soft. Consistency reminded adygeyki soft cheese. And the taste, too, but with the addition of garlic.
You can add and green the next time.
And how do you make homemade cheese? Maybe there is some - that sekretiki? Share?
KBZHU this cheese product per 100 g: K - 277, B - 13.6, M - 13.2, V - 16.2.
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