Don't want to eat any more industrial cheeses? Then I propose to cook it yourself. To do this, you need milk and a curdling product. Well, let's talk about everything in order.
Recipe content:
- Ingredients
- Step by step cooking
- Video recipe
No celebration is complete without cheese. It is consumed on its own with a glass of wine, a round beer, a cup of coffee, a bite with honey, chocolate, used in salads, snacks, etc. Purchased cheeses, of course, are delicious, but you cannot be sure of the quality and naturalness of the product. Therefore, many housewives make decisions to learn how to cook them on their own. This is not to say that the technology for making homemade cheese is cheaper, but it is much tastier and is made from natural high-quality products. It contains a lot of protein, lactic fatty acids, beneficial vitamins, etc.
On the site pages you can find classic cheese recipes. And in this review I want to tell you how to make cheese with seeds. You can replace them with sesame seeds, any herbs, spices and spices. Homemade cheese made in an apartment has a great taste, has useful and unique nutritional properties, and most importantly, it is free of preservatives, chemical and flavoring additives. You can vary the calorie content of cheese yourself. If you are not afraid of fatty foods, then take homemade whole cow's milk with a high percentage of fat content. If you are limiting yourself in extra calories, then buy pasteurized milk from the supermarket.
- Caloric content per 100 g - 113 kcal.
- Servings - 150-200 g
- Cooking time - 20 minutes, plus time for pressing
Ingredients:
- Milk - 1 l
- Salt - 0.5 tsp
- Lemon - 0.5 pcs.
- Peeled sunflower seeds - zhmenya
Making homemade cheese with seeds:
1. Pour milk into a saucepan, add salt and place on the stove with medium heat setting.
2. Wash the lemon, cut it in half and squeeze out the juice. Do this through a fine iron sieve to prevent seeds from getting caught.
3. Pour lemon juice into milk and keep heating it. As it warms up, the milk will begin to curd and the whey will begin to separate. Bring the milk to a boil and remove the saucepan from the stove. Continue to interfere with it, because it will still continue to curl.
4. Cover the sieve with gauze, place it on a deep bowl and use a slotted spoon to remove all curdled mass from the pan.
5. Pierce the seeds in a clean, dry frying pan. Do not fry them for too long, just pierce them for literally 2 minutes, stirring several times.
6. Add the fried seeds to the curd mass.
7. Stir the food with a tablespoon and taste the mixture. Add salt as needed and you can add any flavors you like.
8. Roll the cheesecloth into a rectangular shape, giving the cheese a neat shape.
9. Place the oppression on top of the cheese, for example, a container with water and leave it for an hour. At the same time, remember that the longer the mass is under the press, the denser the cheese will be.
10. After a certain time, unfold the cheese from the cheesecloth, cut it into portions and serve. You can keep it in the refrigerator for half an hour before serving.
See also a video recipe on how to make homemade cheese in 9.5 minutes.
