Hard cheese at home - now I will cook just like that!
Morning sandwiches are inconceivable without the thin slices of cheese. Let's surprise your family by filing for tea unusual homemade cheese with herbs, olives. Having mastered the preparation of this dish, you will always prepare a colorful cheese before holidays, the admiration of visitors.
In this recipe, I'll show you how to cook Italian hard cheese at home, we will cook the cheese from milk and cheese, with the addition of butter, herbs and olives. As a result, we get round head a delicious cottage cheese, look at our cheese and looks like a shop - it is the same yellow smooth, cut into thin slices, not crumbles.
And of course the most advantage of cottage cheese in its naturalness, the store often add cheese thickeners, fragrances, preservatives, stabilizers and other chemicals, which does not make us healthier.
Recipe Italian cheese "Kachotta"
Ingredients:
curd - 1 kg,
Milk - 1 liter
eggs - 2 pieces,
butter - 100 grams
soda - 1 teaspoon to a slide,
olives - 50 g,
olives - 50 g,
parsley leaves
young inflorescence dill.
Preparation:
1. Cottage cheese is poured into the pan, pour in the milk. Pan put on a small fire, after boiling is left on the stove for another five minutes. willingness to sign - the emergence of light at the top of the serum.
2. Colander veiled with gauze, fastened it around the edges.
3. The contents of the pan pour into a colander. Serum decanted and the remaining curd is put in the refrigerator for 40 minutes.
4. Soft butter stir with eggs and soda.
5. Pour the oil mixture into the pan, add the chopped parsley. Inflorescence dill milk stage will enrich the taste of cheese, but of hard to get rid of small stems. The mass is heated over a fire until smooth dissolution products, boil until needed. The amount of oil regulates the density of the cheese. If you take 100 grams of butter, cheese, get a tight, it can be cut with a knife on a glowing transparent slices. Doubling the amount of oil you get a soft cheese.
6. In a saucepan put cheese, mash it with a fork so that it is uniformly joined with butter and eggs.
7. Dishes are put on water bath, the cheese after boiling water is stirred with a wooden spoon. Finished mass becomes uniform in color and texture, it is easy to behind the walls of the pan while stirring. There is one more nuance. If you are satisfied with the cheese-like cream for soft, remove the pan from the heat, after five minutes of boiling. Intending to get a dense cheese, let the weight of the boil for 20-30 minutes. Do not forget from time to time to stir it.
8. Meanwhile Cover the food wrap any high utensils, film topsheet lubricate vegetable oil. Cheese cools down very quickly, even in the warm mass add whole olives evenly distribute them. Put cheese on film, make sure that the edges of dishes no more voids. Close the film and the upper layer of cheese, put the dishes in a refrigerator for a day.
9. Now you can start tasting. If the cheese is called the Italian, it is expedient to apply to wine. And you can just make the tea, and put a cheese on the bread slices.
This type of cheese is not salted, as desired shade will give it a salty canned olives.
Bon Appetit!
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