For real gourmets and connoisseurs of cheeses, we suggest to make something interesting - homemade hard cheese. The most important thing is to have patience and as a result you will get a useful and natural product, which, according to your taste, will not be worse than the store one.
Recipe for hard cheese at home
Ingredients:
- cottage cheese - 1 kg;
- milk - 990 ml;
- Rural egg - 2 pieces;
- rustic oil - 105 g;
- soda - pinch;
- olives - 55 g;
- olives - 55 g;
- spice;
- leaves of parsley and inflorescences of dill.
Preparation
So, before making a hard cheese at home, we prepare all the ingredients. Cottage cheese is poured into a saucepan and poured in cool milk. We send the dishes to a small fire and after boiling, cook for 5 minutes. When the light whey appears on top, we pour the contents into a colander lined with gauze. Cottage cheese squeeze, wrapped in cheesecloth and cleaned for 40 minutes in the refrigerator.
Without wasting time, we put in a bowl melted cream butter, throwing eggs and a pinch of soda. We pour the resulting mixture into a saucepan, add shredded herbs, seeds of dill and heat the mass until all the products are uniformly dissolved, but do not boil. After that, spread the cooled curd and stir. We set the dishes in a water bath and after boiling water the cheese is constantly stirred with a wooden spoon. The finished mass should acquire a uniform color and easily lag behind the walls of the pan. To make the cheese turned dense and firm, boil everything for 20 minutes.
The container is covered with food film, greased with lean oil and spread cheese mass. Add at will whole olives and olives, evenly distributing them. We close the dishes with a lid and remove the home-made hard cheese from the cottage cheese for a day in the refrigerator.
The next day we go to the tasting: cut it into slices and serve it to wine or tea.
Homemade hard cheese from milk and yogurt
Ingredients:
- milk - 405 ml;
- kefir low-fat - 500 ml;
- spice;
- egg choice - 1 pc.
Preparation
In the pot, pour kefir, we throw salt, break the egg and beat it with a mixer until it is homogeneous. Milk is boiled in a scoop, and then a thin trickle of kefir pour in and again bring the liquid to a boil, stirring. Carefully remove the dishes from the stove, let cool for 10 minutes, and pour into a colander lined with gauze. After about an hour we wrap the cheese mass in gauze, put the press on top and leave it for the whole night. In the morning we cut hard cheese, cooked at home, with slices and served with bread for breakfast.