Homemade Cheese with Walnuts
Description
The recipe won't take much time. Even if you don't have a special press mold or ham mold for making cheese, you can place the finished cheese curd under a heavy weight and leave it in the refrigerator until ready. In that case, the cheese will be less dense, but no less tasty. Be sure to experiment with flavors—add your favorite nuts, spices, and seasonings. I recommend using homemade milk and high-fat sour cream—this way the cheese will be healthier, tastier, and richer. It can be served warm or chilled.
Instructions
- 1
Step 1
Pour the milk into a saucepan, add salt, and bring to a boil. Beat the sour cream and eggs until smooth, and prepare carrot juice by grating the carrot and squeezing the juice through cheesecloth.
- 2
Step 2
Pour the carrot juice into the egg-sour cream mixture and mix. Add the resulting mixture in a thin stream to the boiling milk and bring to a boil, stirring continuously.
- 3
Step 3
Transfer the separated curd mass into a cheesecloth-lined colander folded in 4 layers so all the liquid drains off. Chop the walnuts and add them to the curd mixture. Add the spices, mix well, and press for 10 hours.
- 4
Step 4
Leave the cheese under a press for 2 hours at room temperature, then refrigerate for 8 hours.