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Homemade cheese in a slow cooker

Today we will prepare a delicious homemade cheese in a slow cooker. It is probably not worth talking about the advantages of homemade cheese. Suffice it to say that it is more economical than store-bought, you have 100% confidence in its natural composition. And what does it taste like – try it yourself. We think you’ll like it.

Read more recipes for cooking in a multivarka on the Multivarka website (

Homemade cheese in a slow cooker – ingredients

  • Cheese – 1 kg.
  • Milk – 1 l.
  • Oil – 130
  • Egg – 2 pieces (≈100g).
  • Soda – 10 g.
  • Salt – 10 g.

Interesting video on our channel:

Homemade cheese in a slow cooker – preparation

Grind the cheese on a meat grinder or in a blender.

Separate the yolks from the whites (we will not need the whites when making the cheese).

Add egg yolks, soda and salt to soft butter, beat until smooth.

Place the cheese in the multicooker bowl and pour milk over it.

We close the lid of the multicooker, set the “Multicooker” mode for 15 minutes, the temperature is 100 degrees.

After the sound signal, pour the contents of the bowl onto a sieve covered with cheesecloth. Let the whey drain.

Transfer the curd mass to a separate dish, add the butter-yolk mass, beat until smooth.

We put the cheese mass in a slow cooker. We set the “Multicooker” mode again for 10 minutes, temperature 80 degrees.

Stir constantly, prepare until the end of the program.

We put the resulting mass into a prepared, pre-greased form, press it with a light press on top, put it in a cold place for 10-12 hours.

We take the cheese out of the mold, cut it and serve it to the table. Bon appetit!

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