I never ate cheese tastes better than this. All homemade cheese that I ever tasted I did not like, they were not salty and the taste and texture reminiscent of cottage cheese. But this has surpassed all my expectations. I’ve added it to your favorite spices — coriander, cumin, and a bit of dried garlic. It was very tasty, the whole family was pleasantly surprised. I took the ingredients in 2 times less, because they do not know what eventually happens. But I was wrong, cheese eaten very quickly :). Because half of the ingredients I turned a piece of cheese weighing 300 g.
Milk — 1 liter
The butter (room temperature) — 100 — 130 g
Soda — 2 teaspoons
Cottage cheese (12%) — 1 kg
salt — 1 part teaspoons
chicken egg — 1
1 . Milk pour into a saucepan, heat and bring to a boil. The milk is put cheese and cook on low heat for 3 — 5 minutes, until the whey separates.
2. clean gauze moistened in water, put in 2 layers and was covered colander. Hot cottage cheese poured into a colander to drain and give serum.
3. Then, firmly tying the ends of the cheesecloth and hung over the sink weight to excess fluid glass. In a separate bowl, beat soft butter with salt, baking soda and eggs. When the whey is drained well, press the weight by hand and shift the curds into a clean saucepan and gently stir with whipped butter.
4. At this stage, the cheese can add cumin seeds, coriander, dried garlic and so on.. In a large pot, pour the water and bring it to a boil. Put the pan on it with cottage cheese, and cook it in a water bath, stirring constantly 8 — 10 minutes. Weight should be viscous and melting. The hot mass we shift into a greased with butter form or colander, press down on top and remove the light pressure in the refrigerator for 2 — 3 hours. Ready cheese carefully removed from the mold and cut into pieces.