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Cheese cream for a summer breakfast on the veranda under your favorite apple tree

Cheese cream for a summer breakfast on the veranda under your favorite apple tree

Category: Dairy and egg dishes
Cheese cream for a summer breakfast on the veranda under your favorite apple tree

Ingredients

Milk 3% 2 l
Regular cottage cheese 250 g
Egg 2 pcs.
Low fat kefir 100 ml
Salt taste

Cooking method

  • Combined cottage cheese with kefir, egg, mixed well. I added this mixture to milk, brought to a boil and removed from the stove. Gave a little rest. Strained everything through a colander with a fine mesh. I salted the mass, put it in a device and put it in the refrigerator overnight:
  • Cheese cream for a summer breakfast on the veranda under your favorite apple tree
  • In the morning I took it out, turned it over and tried to cut:
  • Cheese cream for a summer breakfast on the veranda under your favorite apple tree Cheese cream for a summer breakfast on the veranda under your favorite apple tree
  • Well, everything is ready for breakfast on the balcony. Bon Appetit!:
  • Cheese cream for a summer breakfast on the veranda under your favorite apple tree Cheese cream for a summer breakfast on the veranda under your favorite apple tree

The dish is designed for

350-400 gr

Time for preparing:

Combine products for 5 minutes. Cooking for 5-10 minutes. Straining for 30 minutes. Rest in the refrigerator for 12-14 hours.

Cooking program:

Plate. Fridge.

Note

This is my first and timid experience. The cheese stood in the refrigerator overnight. Very gentle, in the real sense - it is not cut, rather it is smeared, because it did not put the load. I would hardly call it cheese, it looks more like a cream with a cheese flavor. But it has the right to be. Understood - there is nothing to fear Boldly comrades in leguuuu to the cheese

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Cheese cream for a summer breakfast on the veranda under your favorite apple tree

Silyavka
Looks delicious. Need to try .
ANGELINA BLACKmore
Quote: Ilmirushka
put it into a device
Ilmr, and what for the adaptation? Moet and I need ........ (adnak's disease)))
Trishka
Delicious, I also need to get a cheese maker, I completely forgot about it.
Thank you, I took it in!
Ilmirushka
Silyavka-Lena, Trishka-🌼Ksyusha🌻, if you spread it on bread, then, and if you want cheese, then without a press in any way

ANGELINA BLACKmore, Natasha, but as in the photo, she is. I'll try to find the details, I'll throw it.
ANGELINA BLACKmore
Quote: Ilmirushka
I'll try to find the details, I'll throw it.
Silyavka
Ilmirushka, Ilmira, I here in some Temko (I don't remember where) saw that Teskom's ham maker was adapted for a cheese press.




In, I found it.
Using a ham for making cheese
Regular cheese in Tescoma Presto ham
Trishka
And we still have somewhere Temka was just about cheese-making, in my opinion from Natasha Chuchelka!
ninza
Ilmirochka, what a clever girl you are! I completely forgot about my own one. We need to get it and fix it. Do you lay down the gauze or put it directly into it? Thank you in advance.
Gata
Quote: Trishka
And we still have somewhere Temka was just about cheese-making, in my opinion from Natasha Chuchelka!
yeah. there she is

https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=460650.0


ANGELINA BLACKmore
And where do they get the leaven that the uncle fermented with in the video? This is clearly not a kefir type of evitalia ...
Ilmirushka
Quote: ninza
do you spread the gauze into it or put it directly into it?
ninza, Nina, I myself kept the mass for a long time in a dormitory with a fine-fine sieve and therefore there was no need to put gauze in this green cup. The photo shows how much the mass was able to crawl out into the holes, only a few drops dripped in the bottom white cup of cheese during the night.

Silyavka-Lenul, Gata-Anya, thank you for finding and dragging.

ANGELINA BLACKmore, Natasha, for me all these leavens are a dark forest ... they don't understand anything about this. I did everything naturally. But I immediately realized that the press is necessary! And not in order to drive out excess moisture, namely for a firmer consistency, it’s too soft it came out. In short, equal to me ... UNTIL
ANGELINA BLACKmore
Quote: Ilmirushka
for me all these leavens are a dark forest
And I was interested in something. They write that this is a rennet. Therefore, the taste of the cheese will be different. I will look for info, get them where)))
alba et atra
Ilmira, your recipe was published in the magazine!

Cheese cream for a summer breakfast on the veranda under your favorite apple tree

Ilmirushka
Oh, Lena, Thank you! I forgot about it

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