Homemade Cheese
A time-tested old recipe from my cookbook. For a long time, it lay in my notes unnoticed, but now I have decided to publish it. I believe this method of preparation is remembered by many from the times of severe shortages.
- Total cooking time
- not set
- Number of servings
- not set
- Recipe difficulty
- 3 / 5
Ingredients
Recipe scale: 1x
- liter of milk 1
- farmer's cheese 1 kg
- butter 100 g
- egg 1
- baking soda 1 tsp
- salt 1 tbsp
Instructions
Step 1 of 12
Bring the milk to a boil.
Step 2 of 12
Add the farmer's cheese. Cook for 3 minutes.
Step 3 of 12
Strain the farmer's cheese through cheesecloth.
Step 4 of 12
Wait until the whey drains (no need to wait too long: as soon as it stops dripping, the farmer's cheese can be used).
Step 5 of 12
Melt the butter in a pot.
Step 6 of 12
Stir in the baking soda.
Step 7 of 12
Add salt.
Step 8 of 12
Add the farmer's cheese. Cook for 5 minutes, stirring constantly.
Step 9 of 12
Remove from heat and let it cool slightly.
Step 10 of 12
Beat the egg.
Step 11 of 12
Mix the egg with the farmer's cheese until smooth.
Step 12 of 12
Transfer the mixture to a mold (the author used a mold with a diameter of 17 cm). Leave in the refrigerator for 3–4 hours.