Homemade cheese in a slow cooker
This recipe for a slow cooker, is done in one-two-three.


  • Milk

    2 l

  • Chicken egg

    3 piece

  • Lemon juice

    1 Tbsp

  • Salt

    2 Tbsp

  • Water

    2 cup


He poured the milk into the slow cooker, added the lemon juice and turn on the "Quenching" for 10 minutes.
Eggs whipped with a whisk and poured curdled milk.
Prepared for the "Baking" for 20 minutes. In a colander put in a few layers of cheesecloth, poured a mixture of milk and eggs.
The resulting ball of cheese was placed under a heavy press for 6-8 hours. So the cheese was more dense, you can leave it overnight.
Made a solution of salt and water. Cream cheese sliced plates of a thickness of 1.5 cm, put in a bowl filled with a solution of salt. Left for 3-4 hours.
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