- How to cook cheese. Preparation of cheese at home
How to cook cheese. Preparation of cheese at home
Sure made yourself memorable cheese with sour-salty taste will be much tastier and healthier product purchased in the store.
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Despite the fact that this cheese is made from sheep's or goat's milk, cheese from cow's milk, prepared at home, according to their taste she is in no way inferior. Besides preparing it easily and quickly without requiring exotic ingredients and special cooking devices.
Pour in a pan 3 l of fresh cow's milk, place on medium heat and bring to a boil.
Until the milk begins to boil, you should prepare a thickener. It is made by whisking egg 9 chicken eggs 600 ml cream with a fat content of 15 percent and 2 tablespoons of salt. Those who do not like too salty the cheese, the amount of salt can be reduced.
An indicator of the readiness of the thickener will be education on its surface a rich lather.
the Curdling of milk
Once the milk in the saucepan boils, pour in the cooked eggs and sour cream thickener, trying to add it in small portions, constantly stirring the contents of the pan.
Continuing to stir the milk with a thickener, it is necessary to closely monitor his condition. After about 5 minutes the milk starts to storagebase – to separate into curds and whey. In cases where the setting process occurs slowly, it can be intensified by adding 1 tablespoon vinegar or lemon juice.
After the serum is fully separated from the curd, the pan from the heat and remove to cool for about 20 minutes.
Left to form a cottage cheese head cheese. To do this, at the bottom of the sieve stack several layers of cheesecloth and pour the contents of the pan. If your plans include further use of the whey, place the colander under a bowl or a small saucepan.
Rethrownew the surface of the cheese mass, it is served on top of the edges of the gauze, put the gauze on top of the flat plate of suitable diameter, and the top plates installed gnet – liter jar with water.
After 2 hours, when the bulk of the whey will drain, the cheese together with the colander and the yoke are preferably placed in the refrigerator for another 2 hours.
After this time the cheese is placed in a plate, cut into slices and proceed to the tasting.