Homemade cheese
1 serving
60 minutes
Homemade cheese is the embodiment of simplicity and comfort, as well as an ancient tradition of European cuisine. Its roots go back to old village recipes where natural products and simple technologies allowed for the creation of a delicate, creamy product. This cheese is characterized by its softness and subtle creamy flavor with a slight salty note. The preparation process transforms ordinary milk into a thick, nutritious mass, while sour cream and eggs add tenderness and richness. Homemade cheese is perfect for breakfast, as a side dish or as a base for snacks. It can be served with honey, fresh fruits or used in cooking. The main charm of this recipe is its accessibility and simplicity, while the result consistently delights with rich flavor and naturalness.
1
Prepare the products.
2
Pour the milk into the pot and place it on low heat.
- Milk: 1 l
3
Put the sour cream in a bowl.
- Sour cream: 1 jar
4
Break the eggs and add them to the sour cream.
- Chicken egg: 2 g
5
Mix everything.
6
Add salt.
- Salt: 1 teaspoon
7
Carefully add the sour cream mixture to the milk — it will start to curdle.
- Sour cream: 1 jar
- Milk: 1 l
8
It is necessary to stir and monitor how the mass is folding. Heat slowly and do not bring to a boil; the temperature should be about 85 degrees. The mass should be heated for about 2-3 minutes after curdling.
9
Then the entire mass will curdle and separate into whey and curd mass.
10
It should be strained through a sieve.
11
Carefully pack the mass in the sieve.
12
Leave it for a while to let the remaining serum drain.
13
Collect the serum separately in a jar.
14
Place the resulting cheese under a press to shape it.
15
Put the ready cheese in the refrigerator overnight.
16
Slice the ready cheese and serve it on the table.
