My husband's long been interested in the possibility of cream cheese at home. Propagated a blueprint "recipe", which he found in runet not work as smoothly as shown and described.
Our recipe of cream cheese cottage cheeseIt was formed after much trial and error, and this option seems to us the best of our experience. It does not use eggs, their purpose in melted cheese do not understand.
VIDEO RECIPE
INGREDIENTS
400 g of cheese (fat content 10-15%)
5 g Sodium
2 g of salt
30 g of butter
50 ml of milk
The amount of milk may vary slightly, depending on the moisture content of cheese.
How to make the budget process cheese at home
- Curd should not be cold, otherwise the cheese formation process will be longer.
- Salt, baking soda, and milk should be added to cottage cheese and mix.
- It is better to do it in advance.
- Cottage cheese with ingredients you can just punch or blender to make it hot.
- In the absence of the mixer it is desirable to grind curd through a sieve.
- For the formation of the cheese is better to use a water bath, because exclude the possibility of sticking.
- When curd heated and begins to melt, it may be ground with a mixer until uniform.
- Cook for 10-15 minutes, stirring constantly and watched melting cheese and the formation of cheese.
- When the whole mass becomes homogeneous and It will be liketo liquid process cheese, to remove a bowl from the heat and stir in the oil and other additives on the taste (mushrooms or dill).
- Hot liquid cheese poured into a suitable container.
- Cover with cling film contactNot to form a dried up crust.
- Leave the resulting product until cool.
- 1 liter of milk 1 liter of kefir got 425 grams of delicious home-made cheese.
- Store homemade cheese in the refrigerator can be up to 10 days.
- The resulting product may not be as perfectly smooth in appearance, as a cheese factory, but very delicious and without additives.
Cream cheese at home
Bon Appetit.