Homemade cheese
Yes, that's right - multimarochnaya! Modern crock pots allow you to cook us many, if not all. However, when cooking cheese, it is simply irreplaceable because it allows you to maintain a complicated temperature regime. Cheese is so delicious and can be both soft and semi-hard, with additives and without. But most importantly, this cheese we cook ourselves and at the same time easy, simple and delicious!


  • Milk

    400 ml

  • Cheese

    300 g

  • Chicken egg

    1 piece

  • Butter

    60 g

  • Dill

  • Salt

    0.5 tsp


Pour milk in the bowl multivarki and set the mode "Milk porridge", time 15 minutes.
Upon completion of the program are added to milk curd and keep it in a mode "heating" for 10 minutes in order to milk storageplus.
Drain through cheesecloth, the whey and leave the curds to drain excess fluid. The taste of the cheese changes (it becomes less acidic).
Butter (save a little for greasing the baking paper) and whisk egg together with salt.
Add the chopped dill and stecchi of excess fluid from the curd. Mix thoroughly with a spatula. Put in a bowl multivarki, the "Manual" mode or "Control", the temperature is 80 degrees, the lid is not closed. Within 10 minutes, carefully mixing with a spatula (or whisk with a soft coating), cook cheese. Mass will begin to gather in a lump, becomes uniform (well, of course interspersed with dill).
Form vystelim baking paper that is greased with oil. Put on paper our cheese and allow it to cool. Cover on top of the second sheet of paper, also greased and put the top weight. Put the form in the cold for 10-12 hours (conveniently overnight).
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