We cook solid cheese at home

We cook solid cheese at home


● 500 grams of fatty cottage cheese (at least 9%) of granular cottage cheese
● 500 ml of milk (the fatter, the better, but I took the usual 3.2%)
● 50 grams of butter
● 0.5 teaspoon of soda
● 1 egg
● salt to taste (about 0.5 teaspoon)


1. Pour the milk into a wide saucepan. Pour the cottage cheese into the milk and begin to stir with a wooden spoon or spatula, so as not to stick. We bring the milk to a boil and continue cooking the cottage cheese in milk for about 10-15 minutes. The fire should be very small, so that the cottage cheese does not stick and do not dry out to the pan.

2. Then we take the sieve, the smaller the better, and pour out our mass — filter through a sieve. If you have a large sieve, it is better to put several layers of gauze on it.

3. We are waiting for the serum to flow. In the meantime, melt the butter in a saucepan and mix it with the egg and soda. When the oil is properly «dispensed» with soda and egg, add the boiled curd, from which the glass serum.

4. At minimum heat, stir continuously and carefully to «brew» the egg-oil mixture — about 5 minutes. If it starts to dry hard to the pan, you can add a little whey, so I did. When your cheese turns gently yellow (cottage cheese mixes well with the egg, soda and butter), you can clean it from the fire.

5. Then we shift the finished mass into a mold, you can pre-lace it with gauze, so that the house cheese is better left and if you put the mass back into the sieve. And we clean the refrigerator.

6. Within a few hours our hard cheese is ready at home. It can be cut and put on a sandwich. It turns out not very salty, if you love salted — add a teaspoon of salt and more. To your liking, it is not worse than the store one, but on useful qualities is much better.

Bon Appetit!

You can skip to the end and leave a response. Pinging is currently not allowed.

Leave a Reply

You must be logged in to post a comment.

счетчик посещений