Boiled Cheese
Description
Perfect for the table and with drinks. Delicious homemade cheese is a welcome appetizer at any table. It’s easy to make. Serve it chilled; use it for bruschetta and sandwiches, pastries and pies. If you like, you can mix cumin, chopped herbs, and the like into the cheese mixture along with the salt. The appetizer is ready. Serve right away.
Instructions
- 1
Step 1
Prepare the specified ingredients. You can reduce the amount of chicken eggs and increase the amount of cottage cheese to taste.
- 2
Step 2
Pour the kefir into a cauldron or pot with a non-stick bottom. Crumble the cottage cheese in your hands and add it to the container.
- 3
Step 3
Beat the chicken eggs for 2-3 minutes until the yolks are thoroughly mixed with the whites.
- 4
Step 4
Pour the egg mixture into the kazan and stir.
- 5
Step 5
Place the container on the stove, turn to medium heat, and bring almost to a boil, stirring occasionally. The whey will separate from the curd grains and the egg mixture will cook through.
- 6
Step 6
Pour it into a colander lined with a double layer of cheesecloth or into a special cheese bag.
- 7
Step 7
Gather the edges of the cheesecloth or bag and secure them with a rubber band. Hang over the sink for 2–3 hours so the excess whey drains off.
- 8
Step 8
Add salt to the squeezed mixture and mix thoroughly. You can add various aromatic herbs and spices, but only finely chopped. You can also add finely chopped fresh dill, parsley, and the like.
- 9
Step 9
Grease the cheese mold with vegetable oil or butter and add the cheese mixture in portions, firmly packing down each portion so no air pockets form. Cover the mold with a lid and refrigerate for at least 4–6 hours, or preferably overnight.
- 10
Step 10
Carefully place the cooled cheese on a plate and slice it with a knife dipped in water. Serve at the table with fresh vegetables. Enjoy your meal!