Today is very difficult to find in a trading network is really a natural and delicious cheese. But you can cook it himself at home from yogurt. The presence of the slow cooker will greatly simplify the task and make the process of obtaining curd more attractive and accessible.
How to make cheese from yogurt in slow cooker — recipe
- yogurt with high fat content – 2 l;
To get the most delicious product we choose to make it, maximum fat yogurt. Pour it in multicontrol, turn the mode «Milk porridge», time set at thirty minutes. After the beep, open the lid, stir the contents of the bowl and pour on the sieve, which is pre-folded vystelim three or four fold gauze piece. Then tie the cheesecloth bag and suspended over the sink or a large bowl for a while to give the serum to drain this well.
The humidity of the product can be adjusted more or less time of exposure of the product in limbo. The longer it drains, the more will eventually land.
The whey obtained from cheese making, can be used as a basis for making delicious pancakes, muffins or other homemade pastries.
Cottage cheese in multivarku of milk and yogurt
- kefir with fat content 2,5% – 1.5 l;
- milk with fat content 2,5% – 1 liter;
- sour cream with fat content 25% – 45 g;
To prepare the cheese in a slow cooker you can use kefir in its pure form, as in the previous recipe, but a mixture of milk and small amount of sour cream. Technology of preparation of this cheese is somewhat different, and the taste is a bit softer and softer.
Multicontrol pour in the yogurt and milk, add about three teaspoons of sour cream, stir thoroughly and close the lid of the device. Set it to «Extinguish» and set the time for twenty minutes. After allotted time, stir the contents of the bowl again, cover the lid and set the mode «heating», selecting the display time of 90 minutes. After that give a little more time to cool the mixture in multicontrol, and then filter through gauze folded into four and cut the weight bound from the bag for a while to catch the whey.
Soft cottage cheese in multivarku of milk and yogurt
- kefir with fat content 2,5% – 100 ml;
- milk with fat content 2,5% – 2 liters.
This recipe involves getting soft with the subtle graininess of the product. To implement multicontrol pour in the milk and warmed it by setting the appliance mode «Cakes» for four minutes. Not necessary to warm the milk longer than the stated time, as a sufficiently high temperature at this stage can cause undesirable outcome.
Now in lukewarm milk, add the yogurt, mix this well and leave the mixture for twelve hours, more convenient at night.
Then turn on multistrata and configure it to the function «heating». Survival of lactic acid mass in this mode a half to two hours. An hour and a half will get a very delicate cream is the result and hold another thirty minutes, will need some grit with soft texture of the finished cheese.
Further, as in previous versions, drop the curdled mass in a colander with prostrelennoe gauze, tied up and hung to separate the serum.