Recipe homemade cheese curd

During the Soviet deficit cheese with dill homemade it was very popular. Unlike store hard cheese analogue made his own at home get a much tastier and much cheaper. The recipe for homemade cheese is quite simple and most importantly, the product is completely natural and safe for health, t. To. In it there is no vegetable fats, substitutes and no chemical additives.

To prepare the cottage cheese must be very careful choice of products. Cottage cheese and egg should always be fresh. Furthermore, the taste and quality of cheese will directly depend on the taste and quality of cheese. It is necessary to use non-oily rustic cottage cheese, which is better to buy from a trusted seller.

The basis of perfect and delicious cheese is a cheese, it is best to make your own and cook at home most of the milk in the usual way. A detailed recipe of preparation of cheese can be found here and learn how to cook real homemade cheese curd.

Step by step recipe for homemade cheese

In the pan is necessary to pour 500 ml of boiled water. It is necessary to shift the curds and stir. Casserole with cheese must be put on medium heat. Water must boil. After this, the fire must be reduced to a minimum. Curd is necessary to boil 3-5 minutes to get rid of excess fat, characteristic of the rural dairy products.

While the curd boils, should prepare a container, the sieve and a clean cloth or gauze for pumping.

In deep pan or bowl to install a screen or strainer suitable diameter.

It is necessary to lay folded in 2-3 layers of gauze or a clean cloth.

The contents of the pan with cheese should be poured into the sieve. Liquid and most of the fat be transferred to the container under the sieve. It will be serum, from which you can cook delicious pancakes.

Pan in which cooked curd should immediately wash to the remains had not been dried curd mass.

Long decant the serum is not necessary. The wet curd should shift into a saucepan with a thick bottom.

To this must be added the egg, oil, soda and salt.

All should be thoroughly mixed.

Cook cottage cheese with dill in a water bath is necessary, so you should pick up another pot of larger diameter and pour into it 4-5 cm of water. As heating cheese melts. It should become uniform, yellow and viscous. Cheese must be continuously stirred to ensure uniform heating. After 10-12 minutes, the home-made cheese is ready.

It is possible to leave in such a form, but with herbs, cheese will taste even better. Dill is necessary to wash, dry and chop finely in advance. The hot cheese should pour the prepared greens and stir.

After that you need to shift the cottage cheese in a suitable plastic container. It is very convenient to use a flexible container for hot food.

The cheese must be cool. After that, it should be sealed and placed in the refrigerator for 2-3 hours. Ready homemade cheese with dill. You can easily squeeze out of the container and stored as plain cheese up to 10 days.

Cottage cheese with herbs becomes quite hard and tastes like processed cheese. The aroma and taste of fresh fennel gives it a special piquancy.