Homemade cottage cheese (pressure cooker Brand 6051)

Category: Dairy and egg dishes
Homemade cottage cheese (pressure cooker Brand 6051)

Ingredients

Milk 3.2% 1 liter
Leaven 2 tbsp. l.

Cooking method

  • We ferment milk with "Tonus" sourdough or any other, which is - I fermented in a yogurt maker for 6 hours.
  • Then in the same glass bowl we put it on a stand, pour water into the pressure cooker bowl.
  • We set the "Steam" mode, close the lid, set it for 10 minutes, or 15 minutes by default.
  • After the pressure has been relieved, open the lid and carefully cut the mass into cubes with a knife, close the lid and set the "Yogurt" mode - 2.5 hours.
  • At the end, discard on cheesecloth and leave to drain overnight.
  • Do not wring out!
  • The curd is very soft and tender!

Note

https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=199706.0 - I have already made a similar cottage cheese in a slow cooker. In the pressure cooker it turned out just as well!

Raspberries
MariVwhere is this leaven sold?
MariV
Institute GNU VNIMI ROSSELKHOZAKADEMII - All-Russian Research Institute of the Dairy Industry on Lyusinovskaya 35.
Raspberries
MariV, thanks
MariV
To your health! It turns out well cottage cheese in a pressure cooker.

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