Second dishes

Homemade processed cheese, recipe

Homemade processed cheese – a simple recipe from the past. When the grandmother from the village handed over a lot of sour milk cheese, milk and sour cream, and mothers had to figure out how to use these products (because not always all this deliciousness was eaten in its natural form).

Homemade processed cheese – it is prepared quite simply, without the addition of special bacteria and starters.

Homemade processed cheese – always turns out very tasty. A big plus in its preparation is that you are always sure of the quality of the ingredients, because you choose them yourself. Such cheese can be given without hesitation even to children.

Homemade processed cheese will be a good addition to a sandwich, salad or pasta.

Homemade processed cheese it is best to cook with homemade (well pressed cheese). Store-bought cheese is not always of high quality, processed cheese from it is not always successful.

For cooking homemade processed cheese it is worth using homemade fat milk. Store-bought milk also does not always produce processed cheese. If you still dare to cook cheese with store-bought milk, then it is better to choose the fattest milk.

You can bake pancakes, knead yeast dough, cook okroshka, or just drink it on the whey that remains after cooking processed cheese.

Homemade processed cheese can be stored in the refrigerator wrapped in a paper bag or a clean cotton towel.

Homemade processed cheese – ingredients

  • Sour milk cheese (well pressed, dry) – 1 kg.
  • Milk – 1 l.
  • Eggs – 3 pieces.
  • Oil – 100
  • Soda – 1 tsp
  • Salt – 1,5 tsp. (or to taste).

Homemade processed cheese – recipe

Three-liter and one-and-a-half-liter pots will be needed for the prescribed amount of ingredients.

In a three-liter saucepan, dilute the cheese in milk and put it on the fire, bring it to a boil, stirring occasionally. It is necessary to ensure that the whey is completely separated from the milk.

Meanwhile, melt the butter nearby in a water bath. In a separate bowl, mix eggs, soda and salt.

As soon as the milk-cheese mixture begins to boil, turn it off and pour it into a colander with cheesecloth folded in half. We suspend the cheese and let the main stream of whey drain until it starts to drip. It takes literally half a minute.

Meanwhile, mix the contents of a separate bowl (with yolks) with melted butter in a saucepan over a water bath.

The main whey is glass, add the boiled cheese to the pan in a water bath and start stirring vigorously. This is how beautiful it turns out – the mixture doubles in size, foams, and we quickly mix everything.

Gradually, the foam subsides, and the cheese mass begins to form. We are already cooking cheese!))

Cook for ten minutes, stirring occasionally. When the cheese mass begins to lag well behind the edges of the pan, the cheese can be transferred to an oiled form. A viscous mixture is obtained.

According to the proportions in the recipe, a mold with a diameter of 18-20 cm is required. Let the cheese cool in the mold. Then we hide it (right in the form!) in the refrigerator for four hours. After four hours, remove the cheese from the mold, wrap it in parchment paper so that it absorbs excess fat.

We hide the cheese again in the refrigerator under pressure for 12 hours. After 12 hours, remove the wick and leave the cheese in the refrigerator to rest and gain strength for the day. If you want a harder cheese, then you need to cut it into four equal parts, wrap each in parchment and leave for a day. If you don’t cut it, but leave it whole for a day, it will be softer and more elastic.

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