Houses can be prepared tasty cheese from milk, cottage cheese, kefir and curdled milk. Cheeses from these products are cooked very simply and on structure remind Adygei.
Instruction
1. Make cheese from milk and eggs. For this purpose take 2.5 l of pasteurized milk. Ferment 0.5 l. Deliver 2 l on fire and bring to the boil. While milk begins to boil, shake up 4 eggs and inoculated milk to a condition of sour cream. As soon as milk begins to boil, lower fire to minimum and a thin stream, stirring slowly all the time, pour in egg and sour mix. Also stirring slowly, bring mix to division into serum and створожившуюся weight. On time it will take about 10 minutes. Cast away weight on the colander which is previously covered by a gauze. Let's flow down to serum. Add salt to the received product to taste. It is possible to add pepper, caraway seeds, fennel, other additives at your choice. As soon as liquid flows down, lay out cheese in any form and press down cargo. Leave for 8-10 hours. Then to take out cheese, to rub slightly with salt, to inwrap in a film and to put in the fridge for one or two hours.
2. Make cheese of cottage cheese. Cast away 1 kg of fresh cottage cheese on a sieve, wait until all liquid flows down. Then miss weight via the meat grinder 2-3 times together with tablespoon of small salt or well pound. If cottage cheese was not fat, add couple of spoons of cream or sour cream. Densely fill a cheese curd in linen sacks, tie and put oppression. Leave for 5-10 hours. The product is ready. Fresh cheese can be matured. For this purpose on a draft dry it and put in a cellar (or other cool place) for 1-4 weeks. Heads need to be overturned sometimes. If there is a mold, wash cheese salty water and dry.
3. Make cheese from kefir and curdled milk. For this purpose mix in a bowl 400 g of kefir (3%) and curdled milk (4.5%), 200 g of sour cream (9-15%). Add 1 tsp of salt and apple cider vinegar. Pour out weight in a colander, prostelenny a gauze. Tie and suspend for a liquid drain. Give cheese from 2 to 4 days. What longer cheese will hang, that it will be firmer. Inwrap in a film and put in the fridge. About a week is stored such cheese.