Cheese on cheese from yogurt
Long conquered the whole world, this delicious, glorious cheese! How many types of cheese know! We love it all! Helps us all! And with a snack on the table, while julienne and spaghetti! The miracle of these sandwiches! The soup is always tasty, someone in the likes casseroles! To vegetables and meat with the bird, he certainly will come in handy! Dear friends, remember the recipe, so humble and complexities just it is not! Two liters of yogurt and some butter, added the egg and be ready!


  • Yogurt

    2 l

  • Butter

    50 g

  • Soda

    0.5 tsp

  • Salt

    1 tsp

  • Paprika sweet

    0.333 tsp

  • Chicken egg

    1 piece


Products. Cheese cook this recipe http://www.povarenok .ru/recipes/show/141 830/?direct=1
Let me remind you again: Kefir pour into a pan ( or bowl) put in the second pan, filled to half with water (steam bath). It is important that the bottom of the pan with the yogurt is not touching the water!
Put on the fire as soon as the water boils, switch off immediately and allow to stand for kefir in a warm state, to boil and to not overdo!
Then again bring to a boil, turn off, allow to stand for
And so several times until the yogurt will not thick, it will thicken and start to separate the flakes from the whey
Discard the yogurt in the colander with cheesecloth (I have 3 layers)
Squeeze out excess liquid and hang the cheesecloth to the remains of the drained whey for 15-20 minutes
To put the ready cheese from yogurt in a bowl (the saucepan), add the egg, butter, salt, soda, paprika
All good mash with a fork until smooth with no lumps
Again put on a steam bath once the melting process, and this is after 3 minutes, begin to continuously stir with a wooden spatula until the mixture reaches the status of processed cheese (yellow mass without lumps) It will take somewhere 10-15minutes
The form should be prepared in advance, or plastic, or bamboo, smeared with butter. Prepared cheese curd is put in the form tightly and refrigerate for 2-3 hours
Cheese ready. Cheese from yogurt is a bit similar to the Adygei, a little to processed. Its hardness and taste are largely dependent on the curd ( yogurt) Suitable for adult and children's menu.
Bon appetit!
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