How to cook the cheese in yogurt

Content

Preparation for cooking

Different yogurt can be equipped with separate cups or cup. Curd can be done in any capacity, the only difference is that a large will be more convenient to pour the liquid at the end of the process. Before you begin, you must treat the mold to the finished product was stored longer.

Bowl need parboiled to remove germs from the surface. If the device is equipped with cups, they should be pre-sterilized in the microwave. Also, the cover device can pour hot steam.

Some models feature cooking yogurt with sour cream and cottage cheese are special shapes with holes to drain the fluid. If there are more convenient to use this capacity.

Components

Depending on your preferences, you can choose different ingredients for cooking. Delicious curd can be done using the following components:

• Fresh cow's milk;
• pasteurized milk or ghee;
• homemade goat's milk.

If you can get goat milk, try cottage cheese because of it - it will very gentle. Raw milk should be boiled previously. Thereafter, it was allowed to cool to room temperature and combined with yeast.

Baked or pasteurized milk from shops do not need to be boiled. They should be slightly warm to about 35-40 degrees.

In the following ingredients can be used as a leaven:

• special dry yeast is sold in a pharmacy;
• homemade sour cream;
• thick homemade yogurt;
• ready natural yoghurt product prepared in advance;
• calcium chloride, available over the counter.

Recipe

Procedure for the preparation of cottage cheese in yogurt is as follows:

1. In a prepared dilute milk ferment. Mix well until it is completely dissolved in the liquid. If you use sour cream or yogurt, first mix the ingredients with a little milk until smooth. Thereafter, they can be added to the main part of ingredients.
2. Pour the mixture into a yogurt container.
3. Set the unit for the time specified in the instructions. Typically, for the manufacture of curds must be approximately 12-15 hours.
4. When you are finished, remove the container.

During the preparation of the initial components are divided into two fractions: serum and directly curd mass. For dry curd them to be separated from each other.

5. Fold the resulting mixture on a sieve, to drain the serum. Cover the bottom of the pre-sieve gauze. When the liquid merge, gauze wrap and hang over the bowl in which to drop the remaining liquid.

At the end of this process, the content can be a little squeeze hands to highlight the latest serum. The less liquid will remain in the final product, the more it will be dry. From liters ingredients obtained approximately 70 grams of cheese.

Ready cheese in the fridge for 4 hours. After this time, it can be eaten raw or cook it from other dishes.

Yogurt with the program for the cheese

If the model is designed for the preparation of cheese, the process is slightly different:

1. Prepare a special bowl with holes for draining whey. Take 800-900 ml pre-treated milk and connect with 100 grams of cottage cheese. Add to 20-30 ml of freshly squeezed lemon juice.
2. Mix the ingredients for this can be applied blender. Put the mass in the form and put it in yogurt.
3. Turn on the device to the desired cooking mode. When a product is cooked, remove the bowl and squeeze the serum using the drain function. This procedure must be repeated several times depending on the desired consistency of cottage cheese.
4. The finished product is cooled in the refrigerator for four hours.

additives

In ready-mix can be added to make cheese dessert:

• fresh fruit;
• pieces of fruit;
• berry, fruit or chocolate syrup;
• dried fruits, nuts;
• jam.

All ingredients are added already in the finished cottage cheese after it has cooled. Also of cottage cheese can cook other delicious dishes: cheese cream, cheese cakes, casseroles, stuffed pancakes.

Make cheese using yogurt at home is simple. During preparation, you can slightly change the standard formulation, to obtain products of different density and saturation.