Homemade cheese
6 servings
30 minutes
Homemade cheese is the embodiment of comfort and warmth, preserving traditions and a love for simple yet exquisite flavors. This recipe allows you to create a tender, slightly creamy cheese with a soft texture that is perfect for morning sandwiches, casseroles, or light snacks. The origins of homemade cheesemaking go back centuries when every household crafted culinary wonders. The secret to this cheese's flavor lies in the harmonious combination of cottage cheese and milk, while the addition of butter and egg gives it a pleasant elasticity. This cheese is versatile: it can be used in various dishes, enjoyed with honey or jam, or added to pasta or baked goods. Its simplicity makes it accessible even for novice cooks, while its taste and texture are a true discovery for lovers of natural products.
1
Keep the ingredients at room temperature for about 15 minutes.
2
Heat the milk over medium-high heat until it boils.
- Milk 2.5%: 400 ml
3
Reduce the heat to low and add the cottage cheese to the milk in parts. Cook for about 5 minutes until the whey separates.
- Cottage cheese 9%: 180 g
- Cottage cheese 18%: 200 g
4
Place cheesecloth folded in three to four layers in the cheese mold (or in a sieve placed in a pot).
5
Pour in the cheese mixture.
6
Pour the strained mixture into the pot.
7
Add butter.
- Butter: 40 g
8
Then add the egg, baking soda, and salt. Set to low heat.
- Chicken egg: 1 piece
- Soda: 0.3 teaspoon
- Salt: 0.3 teaspoon
9
Simmer for 10-15 minutes, stirring constantly.
10
Cover the deep container with gauze again.
11
Pour the resulting mass, cover with cheesecloth or a lid, and send it to the refrigerator.
12
Take out the cheese after at least 4 hours. Done.