Why should you cook cheese according to this recipe:

  • no need to buy any special starters,

  • no preservatives, vinegar and citric acid in its preparation,

  • you can eat such cheese in 4 hours,

  • the recipe is the easiest, if you have never tried to make cheese at home, this recipe is just to start,

  • the cost of such cheese is much lower than in a store or bazaar. 

  • and most importantly, the product is very tasty.

Ingredients for making homemade cheese:

To get one kilogram of cheese, you will need ordinary products - 2 liters of milk, 400 grams of sour cream, 6 eggs, 200 grams of kefir if desired, salt - one and a half, two tablespoons.

How to make cheese at home.

  • Pour milk into a saucepan, bring to a boil with salt.

  • If you like less salty cheese, add less salt.

  • While the milk is boiling, beat the eggs.

  • Add sour cream and beaten eggs to the boiling milk, without stopping to stir, boil the milk for 5-6 minutes.

    You should see how the cheese forms and the whey separates.

  • Put the colander on the pan, cover it with cheesecloth folded in 4 layers.

    Discard the mass in a colander.

    Wait for the serum to drain completely.

  • Cover the cheese with cheesecloth (with the ends hanging down). 

  • Put the cheese under the yoke.

    You can put the cheese between two boards or in a mold.

    Place a 1 kg load on top.

  • After 4 hours, the cheese is ready.

    Remove the wick, you can taste the cheese.

  • But it is better to let it rest in gauze for a few more hours in the refrigerator.

And a few more secrets - the cheese turns out tastier if you add 200 grams of kefir to the milk together with the sour cream. 

And if you need a denser cheese, put a heavier wick.

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