Homemade cheese with onion and caraway
5 servings
300 minutes
Homemade cheese with onion and cumin is a true culinary find that combines the tenderness of dairy flavor, the spiciness of green onion, and the aromatic hint of cumin. This cheese has roots in Russian cuisine where homemade dairy products have always held a special place. Its preparation is an art requiring patience and attention since every action from boiling milk to pressing under weight shapes the perfect texture and rich taste. The cheese is dense yet tender with a soft graininess that unfolds in each bite. It is perfect for breakfast, as an addition to fresh bread or as a base for snacks. Thanks to cumin, it acquires a subtle Eastern note that makes it memorable. It is best enjoyed chilled to fully reveal all flavors.
1
Put the milk on the stove to boil, and in the meantime, mix the sour cream with eggs and salt in a separate pot.
- Milk: 1 l
- Sour cream 20%: 200 g
- Chicken egg: 3 pieces
- Salt: 2 teaspoons
2
Finely chop a small bunch of green onions.
- Green onions: 1 bunch
3
When the milk boils, reduce the heat and slowly pour in the egg mixture while stirring the milk with a spoon.
- Sour cream 20%: 200 g
- Chicken egg: 3 pieces
- Salt: 2 teaspoons
4
Cook the mixture over low heat for about 10 minutes to separate the whey. At the end of cooking, add herbs and cumin.
- Green onions: 1 bunch
- Caraway: 1 teaspoon
5
To separate the unwanted serum, pour the mixture into a sieve lined with two layers of cheesecloth.
6
When all the whey has drained, transfer the cheese to a small bowl, cover it with the ends of cheesecloth, and place a weight on top, such as a jar of water. It's important to understand that whey will continue to be released from the cheese, so place the setup on a plate to catch it.
7
In an hour, when the cheese has completely cooled, put it in the refrigerator.
8
After 4-6 hours, you can remove the finished cheese from the mold.