Cheese is a very valuable product and is a unique pantry of vitamins. Today we will talk about cheese with cumin and tell you how to cook it.
Cheese with cumin and greens
Ingredients:
- milk 2.5% - 500 ml;
- kefir 2,5% - 500 ml;
- eggs - 3 pieces;
- salt - 1,5 tsp.
- red hot pepper;
- caraway seeds - pinch;
- garlic - 1 piece;
- greens - spinach, onions, parsley, dill.
Preparation
We combine kefir with milk and heat, but do not boil. Eggs beat, salt and pour out to the milk with yogurt, while constantly mixing the mixture. Cook the mixture until the whey is gone. Then we remove the pan with the contents from the fire, let it cool down and add the cut greens, caraway, garlic and pepper. We mix all the ingredients. In a colander we spread gauze in 5 layers and lay out our mass. Leave, until the water completely drains, and hang the gauze with the contents, so that all the liquid is exactly glass, you can squeeze a little. After this, the cheese is shifted to a plate, we put pressure on top and we clean it for the night in the refrigerator.
The recipe for cheese with cumin
Ingredients:
- milk - 3 liters;
- cottage cheese - 1 kg;
- butter - 100 g;
- sour cream - 100 g;
- eggs - 2 pieces;
- seeds of cumin - 2 teaspoons;
- salt.
Preparation
Milk poured into a saucepan and heated to almost boil. Pour the cottage cheese into the pan, mix and heat on a small flame until the milk starts to curl. After that, the contents are poured into a colander covered with gauze and let the serum drain. The resulting mass is again placed in a saucepan and again heated, while constantly stirring. Now add sour cream, egg and butter. Remove from heat, salt and add washed seeds of cumin. Stir until uniform and spread on gauze. We send it under the press until it cools down completely. Then remove it from the gauze and cut it into pieces.
Home made cheese with cumin
Ingredients:
- fat milk - 1 l;
- sour cream fat - 200 g;
- eggs - 3 pieces;
- soy sauce - 3 tbsp. spoons;
- green onions;
- cumin - ½ tsp.
Preparation
Sour cream is mixed with soy sauce and we drive in eggs. Finely chop the onions. Milk is brought to a boil and poured into it a creamy-egg mixture. Cook on low heat until the whey starts to separate, about 5 minutes. In the end, add onions and cumin. Remove the pan from the fire. The colander is lined with gauze and we pour the resulting mass into it. We give the whey to drain and tightly pull the resulting cheese gauze. We put the cheese in the gauze in a colander, put it on a plate, crush it and load it in the cold for 12 hours. Then turn the gauze and cut the finished cheese.