Проверю, есть ли в проекте полный текст рецепта — пока вижу только название «Дехин».
Description
A delicious appetizer for any gathering. It’s best to use homemade yogurt made from whole milk. That way you’ll get a tender, sweet curd mass with a creamy flavor. You can eat it as is, or use it in various desserts and baked goods—for example, in recipes that call for similar soft cream cheeses like Philadelphia or Mascarpone. Don’t throw away the whey left after straining the yogurt; use it in baking or other recipes. You can also freeze it in cubes and later rub it on your face to refresh your skin. Cook with pleasure. Serve the appetizer at the table.
Instructions
- 1
Step 1
Take chilled yogurt and add salt. Line a sieve with cheesecloth folded in 4 layers and pour in the yogurt. Spread it evenly over the entire surface. I use this special homemade setup: one large plastic bucket with a lid, two small buckets, one of them with small holes like a sieve. In the center of the lid there is a hole whose diameter matches the diameter of the small plastic bucket.
- 2
Step 2
Fold the ends of the cheesecloth over the yogurt, cover with plastic wrap on top (I also place another plastic bucket on top), and refrigerate for 12–18 hours. For a firmer cheese, let the mixture drain for 24 hours.
- 3
Step 3
The next day you can try our tender dehin.