Healthy and tasty breakfast or snack at work - all this can be quickly figured out, having on hand a delicious homemade cheese. Make it from milk and yogurt. And here are two whole ways of cooking.
You will need:
- 1 liter of milk;
- 1 cup of yogurt;
- strain gauze
Cooking in a multivariate
Pour in milk, yogurt and lemon juice in a slow cooker, and set the mode for porridge or 80 degrees. When the whey separates, it will happen in about 3 hours, drain the curd mass. To do this, put on a colander gauze, and let drain all the serum. You can slightly press the mass to speed up the process. Leave the drained cheese in the fridge for about 30 minutes and then add salt to it. Serum will be completely drained after about 8 hours, let the cheese stand in the refrigerator all this time. It is better if it is covered with a lid so as not to be filled with odors.
Cooking in a saucepan
Mix milk and yoghurt, bring the mixture to a boil, and then pour the juice of half a lemon. Stir and cool quickly. Strapping the curd is the same as in the first case. Always add salt at the end of the cheese making process.
The more fatty milk you take, the creamier the cheese will be. If you want a soft fatty product, add cream to the milk. Ryazhenka will give the cheese a taste of baked milk.