Recipe tried recently, and I liked him. Ready in 4 or 5 times and always turns out delicious. Write down the recipe, or remember
What is needed for cheese:
Sour cream - 200 g
Milk fat - 0.5 liters
Kefir fat - 0.5 liters
Eggs - 3 pcs
Salt - 1 tablespoon (you can even with a small slide)
Provencal herbs to taste (optional) or green
Milk and yogurt, pour into a saucepan and bring to a boil over medium heat.
Meanwhile, in a bowl, beat the eggs with sour cream until smooth. Once the milk and yogurt boil, pour in the pan eggs and sour cream.
Add salt and olive herbs to taste (or green). I put 1 tablespoon of herbs, but can do without them. Weight should simmer on low heat for 8-10 minutes, to become cheesy.
Turn off the stove, give mass to cool slightly and leans back on the gauze. Once the whey is drained, we shift the curd into any suitable pan and put on top of the yoke, to form cheese.
Once the cheese is formed and acquire the desired consistency - it is ready for use. Bon appetit to you, dear friends!
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