Cottage cheese curd dill - how to cook cream cheese curd and dill, a step by step recipe photos

Lovely hostess, I think that you do not just have a question that you can cook for their favorite household for breakfast, the dish was tasty, satisfying, and, most importantly, useful. For your family, I often cook tender, flavorful and incredibly delicious homemade cream cheese curd dill. The process for preparing such an amateur cheese I described in detail in his recipe, and each step of preparation is made step by step photos. I hope that, in my opinion, an amateur recipe cream cheese with dill on breakfast for his family will be able to cook even novice kulinarka.

We need:

• curd - 0, 5 kg;
• butter - 80 g;
• dill - 1 bunch;
• salt - 5 g;
• sugar - 20 grams;
• baking soda - 5 g;
• egg - 1 pc.

How to make processed cheese curd dill at home

To make this homemade cheese curd is better to use the average fat and not too dry. Better, even, let curd is slightly vlazhnovatoy. Of course, the fit and cottage cheese, bought in the store, but more delicate cheese curds obtained from the home, prepared himself. So, first we need a butter knife to chop and leave at room temperature, so it softened.

Dill we need to wash under running water and be sure to remove any excess moisture with a paper towel.

Then, cut off from the coarse stems of dill beam.

A gentle young twigs finely shinkuem sharp knife.

In a blender, mix cheese with sugar, egg, salt and baking soda.

As a result, we have obtained is such a liquid curd mass without lumps, from which we will prepare cream cheese curd.

Whipped foundation for cheese pour in a bowl made of stainless steel, and put on a steam bath.

array needs to be under constant stirring with a spoon to cook five minutes after boiling. Then, add to cheese butter and bring to boiling together.

When the butter is completely melted, add the chopped dill.

stirred once again bring to a boil and remove from heat.

For cheese pressed, we need to build artless design. Colander blanketed clean gauze folded in two layers and set on top of a small pot, in which whey will drain. Then, the prepared mixture is spread in a colander.

The edges of the gauze wrap inside, gauze covering the cheese, put a flat top a plate, put the yoke design and send in the refrigerator for twelve hours.

As time passes, remove oppression, expand the edges of cheesecloth and see that we get a small piece of cheese amateur.

In addition, we have a wonderful and delicious fat whey, from which you can prepare the dough. This time, I made the dough for the dumplings and potatoes.

Slice flavored, bold and incredibly delicious homemade cream cheese curd largest chunks and urgently invite households for removal of samples.

And here is our light and hearty breakfast with amateur cheese, delicious home some bread, baked in a bread machine or oven and piping hot fresh coffee.

Keep amateur homemade cheese need refrigerated in a plastic container with a tight-fitting lid is not more than five days.

But usually, stunningly delicious homemade cheese with dill eaten my household is significantly faster. Remember, a hearty and delicious breakfast - the key to a positive mood for the whole day!