And I continue to experiment with cooking domestic natural products. This time I decided to try to cook the cheese, as very much in love with her and was just about to cook khachapuri. The finished cheese I liked, it turned moderately salty, with a gentle, pleasant texture. Shoplifting cheese always seemed to me salty, so its result I am very happy:).
Milk — 2 liters
Sour cream — 400 g
Egg chicken — 6 pieces.
salt — 4 — 5 teaspoons
1. Pour milk into a saucepan, add salt, bring to a boil. Eggs and sour cream mix, whisk whisk.
2. When the milk boils, pour in the egg mixture in it and cook for 5 — 7 minutes, until the whey separates. Colander was covered with gauze and put it in the pan. Pour milk mixture in a colander, drain the whole serum in the pan, and curd left. We cover the ends of the mass hanging gauze, put on top of the plate and that — something hard for oppression, for example, a jar of water. We reserve the cheese under the weight of a couple of hours, then remove it and passed on to the plate. Cover with cling film and send in the refrigerator for a couple of hours, preferably overnight. Serve cheese loaves and can jam or used for cooking other dishes, such as khachapuri. Bon Appetit!