Recipe Homemade cheese
3 l of whole milk
1 liter of yogurt
1 – 2 tsp salt
2 to 3 tsp sugar
Additives (if made with herbs)
2 tbsp chopped herbs to taste (shnit onion, dill, parsley, basil, garlic, chili, etc.) black pepper
1 egg yolk (for roasting in the oven)
Beat eggs slightly. Mix the yogurt with the eggs. Put the milk on the fire. Once the milk begins to boil, immediately add the yogurt and mix with eggs. With the advent of on the surface of “flakes”, I remove the milk from the heat.
Strain the milk through a sieve. Add salt, sugar (optional green) mix. The resulting cheese to put in cheesecloth, place in a colander and flatten the load (or hang). Leave on for 7 to 8 hours to drain the fluid. Optionally, you can pave the form of a gauze, put ottsezhenny cheese, giving a heavy load and postavitv refrigerator for 3-4 hours. To bake in the oven, brush with beaten egg yolk and cheese to put in a preheated 225 oven for 10 minutes until golden brown. Herbs add a load to keep the whole night, then in the refrigerator too, under the weight of the whole day, bake 13 minutes, and that’s what happened!