This cheese will be one of your favorite dishes!

Healthy and tasty breakfast or snack at work - all this can be quickly figured out, having on hand a delicious homemade cheese. Make it from milk and yogurt. And here are two whole ways of cooking.

You will need:

  • 1 liter of milk;
  • 1 cup of yogurt;
  • lemon;
  • strain gauze

Cooking in a multivariate

Pour in milk, yogurt and lemon juice in a slow cooker, and set the mode for porridge or 80 degrees. When the serum separates, it will happen about 3 hours later, strain the cottage cheese mass. To do this, put a gauze on the colander, and let drain all the whey. You can slightly press the mass to speed up the process. Leave the draining cheese in the refrigerator for about 30 minutes, and then add salt to it. The serum completely drains in about 8 hours, let all this time the cheese stand in the refrigerator. It is better, if it is closed with a lid, so as not to be fed with extraneous smells.

Cooking in a saucepan

Mix milk and yoghurt, bring the mixture to a boil, and then pour the juice of half a lemon. Stir and cool quickly. Strapping the curd is the same as in the first case.Always add salt at the end of the cheese making process.

The more fatty milk you take, the creamier the cheese will be. If you want a soft fatty product, add cream to the milk. Ryazhenka will give the cheese a taste of baked milk.

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