Cottage cheese cheese on yolks in Brand 701 multicooker

Cottage cheese cheese on yolks in Brand 701 multicooker

Category: Dairy and egg dishes

Ingredients
Cottage cheese	1 kg
Milk	1 l
Butter	120-130 gr.
Egg (yolk only)	2 pcs.
Salt	1 tsp (10 gr.)
Soda	1 tsp (10 gr.)
Spice	optional

Cooking method

• What do you need:
• - Curd 1 kg.
• - Milk 1 l.
• - Butter 120-130 gr.
• - Egg (only yolk) 2 pcs.
• - Salt 10 gr. (tea spoon)
• - Soda 10 gr. (also a teaspoon)
• - Spices optional
• This was the original recipe, but I took everything in half.
• And it seems to me that half is better, since almost the same amount comes out, but where to put 800-850 grams of cheese, it does not play for a long time. And also, it seems to me, with a smaller number it will be better to harden. Although, I'm not sure here, maybe it's good.
• The curd should be drier. I did it from mine (which I do in the multicooker), so I left it to drain overnight.
• We set the multicooker at 100 degrees, for 10 minutes. Put cottage cheese there and fill it with milk. Stir periodically (but not all the time, that is, not often). If the cottage cheese was very dry, then literally in a couple of minutes it will begin to melt and stretch a little.
• Then I covered the colander with gauze and threw it all there. Boiled cottage cheese will feel a little like plasticine to the touch, that is, not like ordinary cottage cheese. The liquid drains quickly, 3-5 minutes, not like cooking cottage cheese.
• While draining, separated the yolks from the whites. Mix oil, yolks, salt, soda with a fork, if you want, then spices (herbs, garlic). I decided to try it for the first time without spices.
• Curd stack, you can still squeeze out a little. Transfer to the mixed butter with yolks, mix with a fork. I would not advise with a mixer, since it will break the structure, make it more liquid, and there must be a dense mass.
• We turn on the multicooker at 80 degrees and for 10 minutes. We shift the whole mass there and constantly (!) Stir. It is imperative to constantly interfere. The mass will begin to thicken and stretch more and more. Look here according to the circumstances. If initially the cottage cheese was dry, then 5-6 minutes is enough, if not very dry, then 7-9.
• Lubricate the silicone mold with oil, put there, tamp and refrigerate for 10-12 hours.
• I have cheese in the photo the next morning.
• About 430 grams of cheese came out from half a kilo of cottage cheese.
• It is done very quickly and easily!
• 
• The cheese is semi-hard, tasty, similar to the Lithuanian one that I ate in Vilnius, but I can't compare it with anything else. Everyone liked it at home.
• Good luck

The dish is designed for

from 0.5 kg of cottage cheese 430 gr of cheese

Time for preparing:

10 minutes + 10 minutes

Cooking program:

Manual 100 ° C, 80 ° C

Note

In principle, this can be done in any saucepan on the stove. In a multicooker, it is more convenient to monitor the degree.
And be sure to stir. I read that people's pans deteriorated, but everything is fine with me in a non-stick bowl. I washed it right away, of course.

I absolutely confirm - this is a very tasty cheese. I cook it without multi. But I will gladly use this recipe to make it easier. And yet - you can do without soda - it won't get any worse. But if you add butter (even 100 grams), it will be even tastier! In short, the more oil the tastier, but of course the colorant!

[Miranda]

Miranda, and when to count down 10 minutes, when it is boiled with milk, when it boils, or as soon as you put it in a slow cooker?
I have something left with cottage cheese a little white lumps, tomorrow I will post a photo of what I did

What a strange taste I got, very hard, without milk acidity, buttery with the taste of chtoli casserole, maybe I did something wrong of course.I did it in Panasonic-10m, I watched the temperature with a thermometer, but there are practically no holes in the cheese. Here are my pictures

What a strange taste I got, very hard, without the sourness of milk, buttery

well, because it's more like processed cheese! really oily, and that's still a little oil! and the smell of the casserole is eggs. we really like this one. maybe you were just expecting something else?

[Nata521]

Nata521Sorry for answering so late - I did not receive a message about the answer, apparently I accidentally turned it off, or a failure, I just saw it.

10 minutes as delivered.
If you do not interfere, then it will be lumps and the milk will look like milk (i.e. white), and if you stir it after 5 minutes and then after another couple of minutes, the milk will already be translucent whey.

If there are a lot of lumps, then after the whey drains, you can use a blender or mixer a little for uniformity. But I have my own cottage cheese, it does not have lumps, only light graininess, when mixed with butter / yolk, it leaves.

In general, I make this cheese once a week, because I like it very much at home. And every time it turns out differently. Although I do the same. That is denser, then softer, then once, probably, it did not stack well and it turned out like Viola - to spread. And the holes (this is air, when you interfere at the last stage, and then put it in a mold and did not really press down, leveled, only a little on top) in different ways. And the color is yellow-yellow, then pale, although I put the oils in the same way and the yolk is one. But always delicious.

Tell me, what are the fat content of cottage cheese, milk, pasteurized, normalized, etc.?

[formochka]

formochka, UHT milk here, I don’t remember the fat content, I always have 1.5% and 3.2% of the long-stored ones. When this, when I take another.

The fat content of the cottage cheese is 7-9%, I have my own. And so it is possible and 5%. The main thing here is not the fat content of the curd, but its dryness, so that the curd is not wet.

If you do it on the stove, then the first stage is practically boiling, and the second on a small flame and constantly stir to avoid sticking to the saucepan.

Try half a kilo of purchased cottage cheese, take it drier. It's very fast and not difficult, really

[Miranda]

Miranda, great recipe, thanks. And that he had not met me before ... Today I will try, but for now from the store's curd.

[Lagri]

Lagri, Good luck