Tender cheese (from Rabotnitsa magazine)

Tender cheese (from Rabotnitsa magazine)

Category: Dairy and egg dishes

Ingredients
real milk	1 l
real sour cream	0,5 l
eggs	2 pcs
salt	pinch

Cooking method

• Mom made for breakfast for me before school, for myself and for dad before work ..
• Milk and salt were placed on the stove and brought almost to a boil.
• At this time, the sour cream was mixed with the eggs with a hand whisk, not whipping too much, and poured into the almost boiling milk in a thin stream with constant stirring.
• Warm a little more, stirring, without bringing to a boil. And put it on a gauze in a sieve, a colander that is full of holes.
• Do not pour out the serum, it is rich, yellow, oily. The dough on it then at least some delicious. It turns out a tender, rather fatty cheese, a bit reminiscent of the Adyghe.

Note

Nowadays in stores all surrogates, so it is better to buy at least homemade sour cream, it has acidity just for curdling milk in abundance. I had to experiment with store-bought milk and sour cream - the experiment failed. So it is better not to translate products if there is no possibility or desire to use cow's milk and sour cream. Recipe for those who have their own cattle

Photo gawala

And so that the cheese is not very fatty, it is better to use cheese milk instead of sour cream or just citric acid. AND TASTY USEFUL PANIR READY!

[Irina]

Irina, I take it to bookmarks 🔗

it is better to use cheese curd instead of sour cream or just citric acid

No, it will be a completely different product There is no need to spoil the delicate taste that sour cream gives with citric acid, and fresh whey will not ferment milk, and sour whey tastes rough. : girl-yes: Try a recipe you like.

Irina, where can a city dweller get real milk? Do you take the store? Tell me then what.

[Albina]

Albina, for your freezing climate, you don't need to wait for the cheese to cool completely - warm cheese is also good. Bon Appetit

Irina, store milk and sour cream will do? I really wanted your cheese. Thank you!

and where can a city dweller get real milk?

I buy all dairy products in the market. Yes, milk, okay, almost any will go, the sour cream is that, Soviet, current, which almost does not turn sour, you cannot replace it, it would be better also homemade. By the way, now it became interesting itself - whether this unpretentious cheese will be obtained from store products. Tomorrow I'll buy it in the store, I'll try.

[Irina]

Fast and delicious! Exactly what is needed!
Thank you,Irina

[OlgaGera]

OlgaGera, it's nice that you liked the recipe, try it. Mom did it so imperceptibly, once, once and done.

Thank you, Irina, I will try! I liked the recipe.

Such warm cheese goes well in winter. And it keeps well.

[Irsha]

Irsha, there is cow's milk. But there is no sour cream. I did something like that, but ... we don't need it, we don't want ... she's fat.
Belarusians have delicious sour cream 20%, can you use it?
The recipe liked the minimum of ingredients. I am a raw foodist, from the word "cheese"

Irina, as you conduct the experiment, sign off.

And it keeps well

Why store there, excuse me?
Make it fresh for tomorrow and that's it

Try a recipe you like.

THANKS for the recipe! I will definitely try!

[OlgaGera]

OlgaGera, your own cow? You will make sour cream then, as without it, but what are you making butter from? Store-bought Soviet sour cream was also, most likely, 15-20 percent fat, you can ferment the separator cream, sour cream from them is even tastier, and in the separator you can drive off the fat cream.

how do you conduct an experiment, sign off.

I'll do it tomorrow. It will not work - it will go to the dough.

for your freezing climate

This is to the point. We already have minus 28, and tomorrow it is expected to be minus 30. And this is not surprising: they have a senior DR. I have no idea how he will fry kebabs 🔗

your own cow? You will make sour cream then, as without it, but what are you making butter from?

No, no, I am not capable of this ...
I buy 3 liters 2 times a week. We have enough
We are not milked bread for the cow, she is milk for us

I bought milk * Prostokvashino * - a jug, sour cream 15% of the local Yekaterinburg dairy * Unimilk *, blue and red packages and jars with white peas, milk from sour cream and did not think to curl up, even with a slight boil Mdaaa ... And not surprising. I'll buy homemade sour cream and milk tomorrow at the market and do it again. The recipe in Soviet times was like recycling sour cream the day before yesterday, but now you can't kill sour cream

Irina, where can a city dweller get real milk? Do you take the store? Tell me then what.

And I buy in the store. Prostokvashino or Togliatti there.

milk from sour cream and did not even think to curl, even with a slight boil

Recently, I got the impression that there is mash in the place of milk there, in bags. It does not curdle into sour milk, does not settle for cream, and becomes bitter after the expiration date.
I just started buying cow's milk this year. I always bought dairy in bags.
From my childhood I remember that even dairy milk creamed on top of the bottle. And here there is a plastic bottle for several weeks and there is no cream .......

Soviet canned sour cream was left for a day on the windowsill, so that the hat would rise, and then pancakes Probably need to remove the recipe so that people do not waste food. Indeed, homemade sour cream is not freely available. : girl_pardon: I put the dough on this failed mixture, it will be rich, for cold fermentation, tomorrow I will bake buns. I carried out tests on half a liter of milk.

Probably, the recipe should be removed so that people do not waste food.

No, no need to delete.

I added in the notes about the failed experience with store products

We must try it on goat milk. Goats are kept more.
And I really like goat cheese, but no milk

goat's milk on the market is much more expensive than cow's milk, like a gilded goat's udder, before the goat was considered a poor man's cow

I report - I made this cheese twice on market milk and sour cream, half a portion per sample. The first time immediately from the market, the second time after 2 days, the same sour cream was not in the refrigerator, as if souring even more. Both times, the milk from the sour cream-egg mixture was curdled, thrown onto the gauze. I must say right away - the density of the curd is very dependent on the sour cream, as it turned out. The sour and thicker the sour cream itself, the denser the curd. Here, the fastest cheese was obtained from the Soviet canister.Rename the recipe, it is not always quick

The casserole made from such cottage cheese is very tasty. Especially the steam room.

nicely done.
And, by the way, this curd of mine looks well one to one, as in your photo, it is plump, and you can also cut it.
Thanks for the nice photo

Ira, I will also bookmark it. How to buy sour cream on the market, I'll do it.

[mamusi]

mamusi, Margarita, it will be tasty, and not confusing, it was not for nothing that she was offered in that old magazine for morning cooking. For our definitely working mothers