Homemade Cheese Recipe
Have you ever been visited by the idea of becoming a real cheese maker? Surely, more than once, especially if you were invited to a tasting cheeses, or when you visited famous tourist trips dairies.
And how tasty and healthy to drink a cup of aromatic coffee early in the morning and eat a slice of salted feta cheese or Dutch cheese. Many are convinced that Dutch cheese is very difficult to cook. Our article will dispel all these beliefs to smithereens – the recipe is wrong complicated as it might seem, and in terms of time it’s not so it will take a lot of time. Everything else you will find excellent use of acidified milk.
Cooking Dutch cheese at home
For this recipe you will need a minimum constituents:
- 3 liters of fresh milk
- 2 kg of cottage cheese
- 1/2 teaspoon of soda
- salt to taste
- 100 g butter
- 1 egg
The ease and simplicity of cooking this dish will amaze you.
Now the cooking process itself. First of all, you need to bring the milk to a boil and put the cottage cheese in it. Previously, you should knead the cottage cheese well with a fork or hands. As soon as the mass boils, immediately turn down the fire and simmer it, stirring constantly. This process will continue until You will not start to notice that the cottage cheese has separated from the whey pan. Curd itself will so far look very much like some flakes.
This cottage cheese needs to be thrown back into a fine-grained colander and a little squeeze to serum whole glass. In another pan should melt the butter, put our cheese in it, and over moderate heat stir constantly. Then add soda, salt and egg and very mix everything thoroughly.
As soon as your cheese starts to thicken and resemble whipped cream, the fire must be turned off. When your mass cools down a bit, put put it in any form and put in the refrigerator. As soon as the mass will harden, your cheese is ready.
Cheese in a slow cooker
By the way, you can always cook home-made cheese in slow cooker.
You will need:
- liter of sour milk
- one egg
- teaspoon of salt
With salt you need to beat the egg, pour milk into this mixture and all put in a slow cooker for twenty minutes in the “baking” mode.
Then you need to pour the mass on gauze and let the serum drain, after put the cheese under oppression. The longer he will be under oppression, the more dry in the end.
If you like a more flexible and soft cheese, then it is necessary after oppression, place in serum for a couple of hours.
Tasty ideas
On a note! When you make your own homemade cheese, We recommend trying the original salad with feta cheese. Mmmm! Just lick your fingers like yummy!
