It is no secret that the cheese in unnatural stores. All cheeses which are shelf-venom. One woman told me that now the cheeses are made from petroleum products.
In this, of course, hard to believe, but the fact that cheeses made from vegetable fat with the addition of palm oil, emulsifiers and preservatives, this is true. One needs only to look at the packaging to conclude, buy and eat these cheeses can not.
I like cheese. It contains a lot of calcium, which is so necessary for our health. Therefore, to abandon such a useful product is not going to, and is now preparing a home itself.
Ingredients:
1 kg curd. (Preferably home)
1.5-liter milk. (Need to take the milk is always greater than cottage cheese)
eggs, 1-2 pieces. (The color of the eggs will depend on the color of the cheese)
butter 100 c.- (you can add to the fat content)
salt-1.5 hours. L. 1 tbsp (Add to taste)
soda-1 tsp
This recipe homemade cheese is obtained with a nice creamy flavor. It is possible to add any fresh herbs, nuts, dried apricots, prunes. On request, you can improvise as you like.
We proceed to the preparation of cheese.
Take a convenient pot, which is not a pity to spoil, because the cheese in it, we will melt. If a pan is not present, the cheese can be melted and the pan.
Pour into a saucepan the milk, bring to a boil and put in her cottage.
Continue cooking and stirring the curd until the mixture until it begins to stand out serum. This well will be noticeable when the greenish liquid appears on the surface.
Now serum will need to merge, but do not throw away (from it we can cook the pancakes). Conveniently decant serum, using gauze, through a colander.
After the curd should be given time to drain. To expedite the process, you can wrap the cheese in cheesecloth and squeeze, pushing a shovel.
Then we shift the curds back into a pot (it is possible to pan, if you melt the cheese on it).
Add to the cheese eggs, butter, salt, baking soda, and begin to melt, stirring constantly.
When curd oplavitsya and begin to stretch, once we shift it in the form of (any). The main thing is not to overdo, otherwise the cheese will turn out tough.
When the cheese has cooled down it can get out of shape and cut.
If you want to make cheese sausage, then roll out of the finished curd sausage on the table (it is better to wrap in plastic wrap, to not stick to the table). Gaskets, wrap and remove the cooled cheese in the fridge. Keep this cheese in the refrigerator can be no more than a week, but I have eaten it almost immediately.
Bon Appetit!
My other articles, you can find HERE
If the article was useful place huskies, it motivates me to write a new publication is for you, sign up to my channel LAB TASTE. Share with your friends in the social. networks and leave your comments. Thanks.