Cheese without palm oil and other artificial substitutes for natural milk fat is a good thing.
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I’ll say right away: I didn’t become a cheese maker. Cooking cheese, if you really get down to business seriously, is a very time-consuming task, and it is unrealistic to do this in an apartment. In an urban setting, without special equipment, without special ingredients, without the ability to put cheese to ripen, only the simplest recipes can be repeated.
And the simplest recipes are trivial, such cheese quickly gets boring, because you want something more interesting, with a more complex taste that unfolds in an interesting way. Although, I know, there are lovers of simple food, in the sense that they do not like to play with different tastes. The main thing for them is that it is simple - tasty, healthy, natural. there is nothing wrong with that, quite the opposite - also good.
For such, just the recipe is suitable. I don't know the name of this type of cheese. recipe - I don't even remember from whom I got it. Well, I was already preparing several years ago - since that time there are pictures in the storerooms.
Ingredients - minimum
Milk 2 liters
Sour cream 25% - 400 grams
5 eggs
Salt to taste
The most important thing here is to buy sour cream. Not a sour cream product.
So, how we cook:
Beat eggs - how can we do without this stage
Add sour cream to the eggs. Yes, like that, sour cream in the eggs. We add some salt, punch with a blender again so that we get a homogeneous mass and leave it for now - let it stand.
While the sour cream and eggs are infused, pour two liters of milk into the multicooker. We need to boil the milk.
When the cheese was cooking, I initially set the time to 20 minutes in the "boil" mode. For two liters, this is not enough, milk took twenty-five minutes, time was added in the process.
As soon as the milk boiled, I turned off the multicooker and added the mixture from the blender, while constantly mixing it all with a spatula.
The mixture should become dense even without heating, start reaching for the spatula, and then collecting into lumps. If this does not happen, it is better to turn on the heating again for a few minutes - the same cooking. It will not have time to boil again during this time, but you will get a cheese blank.
When everything that needs to be curled up - well, you will see it yourself, we send the resulting mass into cheesecloth, let it drain.
And then we put honey on two plates, pressing down with a press. A jar of water acted as my press. And the cheese lay under it only for the night - they ate the next morning.
The cheese turns out to be quite tender, creamy, and I also have slightly salted cheese. According to reviews, it is similar to Lithuanian homemade, when compared with store varieties. Adyghe can also be compared to, but it is prepared differently, and the taste there is still different.
Bon Appetit!