Low-fat hard cheese

Category: Dairy and egg dishes
Low-fat hard cheese

Ingredients

fat-free pressed cottage cheese 500 grams
milk 0.5% 500 ml
egg yolk s-0 2 pieces
salt 0.5 teaspoon
soda 0.5 teaspoon

Cooking method

  • Bring the milk to a boil.
  • Add all the cottage cheese to the boiling milk. And constantly stirring, boil until the whey separates.
  • Throw in a colander with gauze for 5-10 minutes.
  • Mix the yolks with salt and baking soda.
  • Grease clean dishes with a drop of vegetable oil. Put the curd curd in it, add the yolks.
  • Put on a low heat and melt well the curd mass until smooth. This usually takes 5-7 minutes.
  • Line a suitable dish with cling film and lay out the cheese mass.
  • Smooth the top with a spoon.
  • Cool down. Close the edges of the film and put in the refrigerator for a day to ripen.

The dish is designed for

250 grams

Time for preparing:

30 minutes + day

Cooking program:

stove, refrigerator

Marya-83
I must try, good recipe. To bookmarks.
Podmosvichka
Marina, I will wait with a review
Rituslya
Lenochka, well, generally!
To be honest, I generally went to the rings with nuts, but I just looked at the cheese out of curiosity.
And here!!!
Oh, well, generally!
I will definitely try.
What a cheese!
Podmosvichka
Rituslya, Ritus, embarrassed the whole
But very nice
Thank you
Wiki
Great recipe!
Can you tell me what kind of cottage cheese you use?
Podmosvichka
Wiki, I use Belarusian, Babushkina krynka.
If there is no such thing, I take their trademark low-fat in Dixie.

Today I made a light salad like this

Light "Mimosa" salad (Podmosvichka)

The cheese is well grated on a coarse and fine grater.

And the squirrels went over here

Apple dessert with meringue (Podmosvichka)
Wiki
Thank you!
I'll look for Belarusian, we don't have Dixie.
I became interested in this cheese precisely because of Mimosa. Looks very appetizing and I am sure that the taste matches the type!
annnushka27
Elena, thanks for the recipe!
Tell me, does the fat content of milk matter? Will it just be fatter cheese? There is no way to buy a good fat-free, only 2.5% and homemade.
Podmosvichka
annnushka27, Anya, the fat content of the curd does not matter. The cheese on the way out will be fatter.
Try to do. I will be glad if you like it




Quote: Wiki
I became interested in this cheese precisely because of Mimosa. Looks very appetizing and I am sure that the taste matches the type!
This time I also did it for the sake of "Mimosa". Very light and delicate salad
I should have done a double portion. The husband halved.

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