Description
After being tested cheese from yogurt http://www.povarenok .ru/recipes/show/129 391/, it was time to try another cheese recipe from the book, and I saw this recipe from the Clara S. What attracted - if exposed for 4 days - get the cheese, I withstood 2 days and got two kinds of cheese - one hard, which rolled up balls and dipped in olive oil with herbs and garlic, and cream cheese, which added pesto and sun-dried tomatoes. End, it's all there in the store - BUT the fat does not suit me - 60%! So if anyone is interested in cheese - ask for a tasting!!! The taste is different from the Laban is more intense and not so delicately soft. And for Breakfast on the holiday table apply at the time!
Ingredients
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Yogurt
400 ml
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Sour cream
400 g
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Yogurt
400 ml
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Salt
1 tsp
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Vinegar
1 tsp
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Olive oil
-
Spices
-
Garlic
2 tooth
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Sundried tomatoes
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Pesto
1 tsp
Cooking
We'll need a colander and cheesecloth in several layers or linen bag. All the ingredients mix well.
In a colander put gauze in several layers, and pour the prepared mixture. Gather the cheesecloth into a pouch and hang under the bottom to expose the bowl for draining the whey. I poured in a bag and hung him.
At room temperature, my cheese stood for 10 hours, and then I put it in the fridge, putting the bag in a colander. After 2 days turned out to be such a product.
Cheese, which was formed on the contour - is much drier, and I used rolled up balls and dipped in olive oil, where I added the herbes de Provence and chopped garlic.
Sun-dried tomatoes and finely chop.
In the remaining cheese - it's softer - added chopped tomatoes and pesto, stir - put it in a jar and a refrigerator. The serum does not pour - on its basis is a lot to prepare! I got 600 ml of serum. The book advised to keep in the fridge for a week - but I think a portion will go even run away)))
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