Cream cheese for sandwiches

Description

Offer you cream cheese, which is perfect for Breakfast. The cheese is of two types - single "taste of ham", the other "greens". It is easy to spread on bread or toast and serve for tea. A delicious and hearty Breakfast is ready.

Ingredients

Sourdough

2 piece
Quail egg

8 piece
Ham

50 g
Greens

1 coup
Milk

2 l

Cooking

For making cheese first, prepare the cottage cheese with a yeast "cheese" from Orsik. The composition of the leaven is part of the composition of lactic acid bacteria - microorganisms Streptococcus thermophilus, producer Lactococcus lactis subsp. lactis. The finished product has a rich taste and flavor of traditional cheese. From one stick you can cook up to 250 grams. Thanks to this sourdough on your table will always be fresh cheese without dyes and preservatives.

Two quarts of milk heated at a temperature of about 35 degrees (a little warm). Yeast pour in the milk and stir thoroughly for 2-3 minutes. 2 litres of milk I got 2 sticks with the starter. Put the mixture in a warm place for 35-40 degrees before fermentation. I have been trained in yournice, which provides a function of making curd. Poured in cups with liners milk mixture and turned on the device for 12 hours.

After 12 hours the cheese was squirels, serum calved. The resulting clot cut with a knife the length and breadth of the capacity increments of 1-1. 5 cm (top view - grating). The clot is heated to a temperature of 50-60 degrees in the same capacity, preferably in a water bath and boil for 10-15 minutes. (I put the yogurt maker mode "desserts" for 20 minutes).

Further filtered the clot through a clean cheesecloth, folded in several layers. Suspended clot in the gauze for the free escape of moisture. I turned the nested plastic cups in a counterclockwise direction, they climbed over the glass cups and the serum began to drain. Periodically, the serum was drained, the curd impressively.

Very gentle cheese. I did not put it under a press I was very satisfied with his soft and gentle, with granular structure. The finished curd should be placed in the refrigerator for several hours (at least two) and then a delicious natural product on your Desk.

In the finished cheese ( it turned out approximately 400 grams), add pinch of citric acid and a pinch of salt, pour in raw eggs. In the original source were used 2 eggs. At least I have eggs and homemade and I'm sure did not dare to use eggs raw. Replaced them with raw quail. Their we drink raw and from them nothing can not be infected.

Put the cottage cheese and eggs and broke them in a blender for 5-7 minutes.

Here's a plastic cheese-curd turned out. Taste - maybe we should adjust for salt. I did not add. This is the finished product. You only need to put it in the fridge for 12 hours to steep and you can eat. I cut the curd into two parts. One sliced greens. I had parsley, cilantro, dill and a sprig of young garlic. Struck all together in a blender.

The finished result

Cut ham (my home) into small cubes the size of a match head that is added to the second part, stir.

Put both cream and cream cheese in the fridge for 12 hours to infuse.

Ready cheese spread on toast, bread, crackers, and serve. Very tasty Breakfast with tea. Tasty and satisfying. This cheese is stored for a maximum of 5 days in the fridge, but we have it so could not resist. Bon appetit!

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