How to cook cheese

Cheese — the famous soft pickled cheese, is popular in Bulgaria, Moldova, Ukraine and considered a source of longevity the inhabitants of the Caucasus. This rich cultured milk product having a salty taste, contains a large amount of protein as well as calcium and phosphorus.

You will need

• To prepare cheese:
• - 6 eggs;
• - 0.5 liters of sour cream;
• - 2 liters of milk (cow, goat, sheep);
• - 1 tbsp of vinegar (6%) or lemon juice;
• - 1 teaspoon of salt;
• - 1 tablespoon of sugar.
• For cooking unsalted cheese:
• - 1 liter of milk;
• - egg — 3 PCs.;
• - 1 tbsp of salt;
• - 200 g of sour cream;
• - 1 tablespoon of sugar.

Instruction

1. For making homemade cheese choose milk from the store, which has a long shelf life, and fresh from the market, with no signs of souring. If you have doubts about the quality of milk, it is better to pasteurize it. True cheese lovers believe that this kind of cheese can be made only from goat's milk, however, can be used as goat and cow's and sheep's milk. The difference lies in the fact that the cheese will have a different taste: goat's milk will add a sweet taste.
2. Milk bring to the boil in a saucepan, slowly pour the vinegar (6%) or lemon juice. In the moment when you start to fold the protein, milk can be turned off. Next you need to discard a lot of a sieve with gauze to separate the serum and put under pressure for 3-4 hours.
3. The resulting serum need good salt at the rate of: a handful of salt in 1 litre of serum. Then dip the cheese in the cheesecloth directly to the serum and leave in the fridge for 10-12 hours. The cheese is ready and you can serve it to the table.
4. This dish, like cheese, has a number of subtleties in cooking with different nationalities. So, Bulgarians add in cheese, red pepper, butter, and baked with butter. In the Carpathians, sprinkle with cheese grits. Polish, English, Moldovan, Romanian and Balkan cuisine is not complete without cheese. This exquisite and rich cheese make any salad delicious and enhance the flavor and aroma of the wine.
5. If you add in cheese various herbs and spices (mushrooms, herbs, garlic, prunes, etc.), we get a cheese with a unique and every time an unusual taste that will assess all of your home.
6. Keep in mind that the cheese is contraindicated for people with diseases of the kidneys and urinary tract, but in this case, the cheese can not add salt. For cooking unsalted cheese mix with fresh eggs, sour cream, salt and sugar, and then whisk the mixture and pour in the cold milk. Stir the prepared mixture and put on the stove, bring to a boil. When the protein begins to collapse, the cheese can be removed from the heat and let it cool. Then separate the serum from the pulp, strain through cheesecloth. The cheese in cheesecloth, put a yoke on the night and in the morning the cheese is already possible to try.
7. Store the cheese you need in a concentrated brine or the refrigerator for weeks. The brine will make the cheese is very salty, so before use it is best to rinse under cold water.
8. Cheese can be served as individual dishes, and to cook her different dishes: salads, tomatoes with cheese and garlic, khachapuri, cakes, hot sandwiches, etc.