Homemade cottage cheese
4 servings
20 minutes
Homemade cheese from cottage cheese is a traditional Russian delicacy that combines simplicity of preparation with a rich, delicate taste. Its history goes back centuries when cheesemaking was an integral part of peasant life. This cheese has a soft texture and creamy aroma, while added spices and herbs give it a special zest. It is perfect for breakfast on crispy bread or for making snacks or fillings. It is prepared by melting cottage cheese with milk, after which the mixture is thickened with the addition of egg, butter, and soda. After cooling, an elastic and tasty homemade cheese is obtained that serves as an excellent alternative to store-bought products, allowing one to enjoy the naturalness and warmth of home cooking.
1
Put cottage cheese and milk in a deep pan or non-stick pot, mix, and place on medium heat.
- Curd cheese (tvorog): 500 g
- Milk: 500 ml
2
Stirring, bring to a boil and, when the whey separates from the curd mass, strain it through a cheesecloth-lined sieve.
3
Next, place the mixture back in the pan and add an egg, salt, baking soda, and butter.
- Chicken egg: 1 piece
- Salt: 0.5 teaspoon
- Baking soda: 0.5 teaspoon
- Butter: 50 g
4
Stirring, bring to a boil; if the mixture is too dry, you can add a couple of tablespoons of whey.
- Milk: 500 ml
5
Prepare the mold in parallel; it can be a plastic container or a silicone baking mold.
6
Transfer the cheese mixture to a mold and place it in the cold.
7
Before placing the cheese in the mold, you can add herbs and spices to taste.
- Fresh herbs: to taste
- Spices: to taste
