Step-by-step recipe for making homemade cheese with herbs and dried tomatoes.
Recipe author – George Durand (USA) – Chef, TV host
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Time: 8 hours 25 minutes Difficulty: medium Servings: 8 – 10 In recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 4 l whole milk 6%
- 500 ml drinking cream 10%
- 1 tbsp. vinegar 5%
- 1/2 tbsp. chopped dried tomatoes (not in oil)
- 1/4 Art. chopped fresh basil leaves
- 1 tbsp. l coarse salt
- Olive oil for serving
Recipes with similar ingredients: milk, cream, sun-dried tomatoes, basil
Recipe preparation:
- Drill holes in the bottom of the round plastic container (approximately 15 cm in diameter and at least 10 see tall) and set aside. Put cheesecloth in a colander.
- In a large saucepan, mix milk and cream and heat on medium heat, stirring often, until the temperature reaches 90 ° C (the milk will boil a little, and foam will appear from the top.) Remove from fire and mix slowly with vinegar. Put a colander in the sink and pour this mixture into cheesecloth. When most of the fluid is gone, add tomatoes, basil and salt and mix gently. Collect the ends of the gauze and transfer the cheese to a plastic container. Set a container on the wire rack above the pan to serum was collected. Put a plate on top and squeeze heavy a jar to squeeze out excess liquid. Leave for 1 hour, then remove the cheesecloth and return the cheese to a plastic container, crushing it plate and cargo. Put homemade cheese in the refrigerator overnight. Before serving, place the cheese and herbs on a plate and grease some olive oil.
