For sure, there is not a single person in the world who would be indifferent to cheese. And do you know that you can not only buy it in a store, but also easily make it yourself at home. Cheese prepared at home will certainly please you with its fresh taste and, of course, will be very different from the purchased one. Caloric content of such a product will be much lower than fused or ordinary hard cheeses. It turns out to be very delicate, almost fat-free, which makes it much more useful especially for diet and baby food. Let's take a look at you in more detail interesting cheese recipes in a multivark.
The recipe for homemade cheese in a multivariate
Ingredients:
- milk - 3 liters;
- salt, black ground pepper - to taste;
- enzyme "methio" - 2 g;
- warm boiled water - 4 tbsp. spoons.
Preparation
Let's look at a simple way how to make cheese in a multivariate. So, pour the milk into the bowl, put the "Heated" mode on the multivark and heat the liquid to about 40 degrees. Enzyme pour into the hotel bowl and dissolve it in warm boiled water. Then gently, in a thin trickle, pour the resulting mixture into milk. Thoroughly mix everything, until the mixture is completely distributed throughout the volume of milk. Now we close the multivark and leave the mass infused for about an hour. As a result, you should get a mixture, a consistency reminiscent of a tender jelly. Then cut it with a knife as small as possible directly in the bowl and add salt and pepper to taste.
Again, put in the multivark, close and turn on the "Heating" mode for about an hour for 3, until the whey is completely detached. We take the finished cheese carefully from the multivarka, spread it on gauze, then put it into a cup, add spice to taste, mix it quickly, merge carefully the remains of whey, shape it and cool it a little. If you put the mass under the press and put it in the refrigerator, then after a while you will get a hard cheese with small holes, cooked in a multivark.
Homemade cheese in a multivariate
Ingredients:
- sour milk - 2 liters;
- salt - 3 teaspoons;
- egg - 3 pcs.
Preparation
For the preparation of cheese in a multivark, pour into a dry saucepan sour milk . In a separate bowl, beat the egg well with a mixer until a lush foam is formed, put the salt, mix it and pour the egg mixture into the multivark, mixing it all with a plastic spatula.
On the control panel, set the "Baking" mode. After 20 minutes of the appliance you must have a serum. Then carefully pour it through the cheesecloth and put the pressed cheese under the press for 2 hours, leaving it at room temperature. We cut the finished cheese into slices and serve it to the table.
Cheese from kefir in a multivariate
Ingredients:
- milk - 1 l;
- kefir - 1 item;
- fatty cream - 0.5 tbsp.
Preparation
Another way how to cook cheese in a multivarquet. Milk is poured into a saucepan, we add kefir and cream , everything is thoroughly mixed. The resulting mass is poured into the bowl of the multivark, set the "Quenching" mode and prepare for about 1 hour at
Now we take a small saucepan, we put a colander on it, we put a clean cotton towel folded into it, folded several times. On the towel, gently spoon our curd mixture, then lift the towel by the ends and give the serum, as it should drain for 5 minutes. You can add greens if you wish and sprinkle a little home-made cream cheese, cooked in a multivariate.