This cheese I cook in my pastry shop just for a dessert - a cheesecake in French. Recipe for French cheesecake I will publish soon, I have not yet had time to process the photos to him. By the way, if you want to see it in their stream Zen, subscribe to my RSS feed.
Cheese in texture very similar to cottage cheese, for example Hochland or almette, but, in my opinion, has a creamy and delicate flavor. The process of preparation is very simple and does not require a lot of time from me.
In the stores the average value of 1 jar almette 150 c is 100 rubles., Or about 670 rubles. / Kg. I got 560 grams of cheese just 184.8 rbl., Or 330 rubles. / Kg, which is twice cheaper than the store.
All the ingredients necessary for the preparation of this cheese can be found in the end. Enjoy reading!
I pour all the ingredients into a large pot and send over medium heat. During cooking, the milk under the influence of lemon juice gradually begins to clot, so I periodically stir the mass to not "burnt". I bring the milk mixture to a temperature of 80 °, if you do not have a thermometer, be guided by the process of curdling. When in the middle of a small crater to appear, the cheese is ready.
Hats pan from the heat, cover with lid and put away in a cold oven for 1 hour, during which time the milk will begin to be divided into cheese and whey.
An hour later, I take out the pan from the oven. The whole mixture is emptied for straining. For this I use a sieve and folded in 4-fold gauze. Before straining gauze should be wet, or when you pour milk mixture, gauze can exfoliate and then is not convenient to take out the cheese.
Together with the sieve pan is cleaned in the refrigerator for 1 hr. An hour later, the cheese can be considered ready and shoot with gauze. I love it when it is more dense. For this, I link up in gauze bag, and hung in the refrigerator overnight.
This cheese is perfect not only for cheesecake, but also for sandwiches. You can be charged with jam and eat instead of cottage cheese.
1.5 liter milk 3.2%
200 grams of cream 20-30%
250 grams of yogurt 3%
20 g lemon juice
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