Instruction
1
Prepare cheese from milk and eggs. To do this, take 2.5 l of pasteurized milk. 0.5 l sacaste. 2 l put on the fire and bring to a boil. While the milk is boiling, whisk until the state of sour cream 4 eggs and fermented milk. As soon as the milk boils, reduce the heat to minimum and in a thin stream, stirring all the time, pour the egg-sour mixture.Also while stirring, bring the mixture to a separation of serum and storageplease mass. By the time it will take about 10 minutes. Fold the mass into the pan, previously lined with cheesecloth. Allow to drain whey. In the product obtained, add salt to taste. You can add pepper, cumin, dill, other additives of your choice. Once the liquid has drained, place the cheese in any form and press load. Leave for 8-10 hours. Then the cheese is removed, lightly RUB with salt, wrap in cling film and put in the fridge for an hour or two.
2
Make cheese from the curd. 1 kg of fresh ricotta drain in a sieve, wait till you drain all the liquid. Then the mass flow through a meat grinder 2-3 times, along with a tbsp of fine salt or RUB well. If the cheese was not greasy, add a couple tablespoons of cream or sour cream. Firmly tamp the cheeseing the mass in canvas bags, tie and place of oppression. Leave on for 5-10 hours. The product is ready. Fresh cheese can withstand. For this purpose, draft dry it and put in the cellar (or other cool place) for 1-4 weeks. Head sometimes need to turn. If you see mold, wash the cheese in salt water and dry.
3
Prepare cheese from kefir and yogurt. To do this, mix in a bowl 400 grams of yogurt (3%) and curdled milk (4,5%), 200 g of sour cream (9-15%). Add 1 tsp salt and Apple cider vinegar. Pour the mass into a colander, proteiny gauze. Tie and hang to drain fluid. Otvechaite cheese 2 to 4 days. The longer the cheese will be hanging, so it will be harder. Wrap in foil and put it in the fridge. Kept this cheese about a week.