The cheese in the slow cooker is tender and tasty, andmost importantly - useful. This is due to the fact that in an independently prepared dairy product, only natural ingredients are used, which undergo a gentle heat treatment, which preserves all the available vitamins and nutrients.
However, before making cheese inMulticooker, you should definitely think about what kind of product you want to get as a result. Indeed, to date, a great number of recipes have been developed, which differ from each other not only in the types of basic ingredients, but also in the way of heat treatment.
Homemade cheese in a slow cooker: essential products
- slightly sour milk - three liters;
- chicken egg - three small pieces;
- table salt - twenty grams.
Cheese in a sour milk multicooker: cooking process
For the preparation of such a product is bestuse slightly sour fat milk. However, it should be ensured that it has not yet managed to separate from the serum. Thus, the product must be poured into the container of the kitchen device, and then separately beat three small chicken eggs with salt and gently pour them into the same container. All ingredients should be mixed with a spoon, then close the lid of the multicooker and set the baking mode to twenty minutes. After the time has elapsed, the finished mass must be poured into a colander, which is previously required to be covered with dense gauze. Next, the edges of the fabric should be firmly tied with a rope and put it together with the contents under the press. Keep the dairy product under the yoke preferably as long as possible. Indeed, in this case, the cheese will acquire the proper hardness and will be very similar to cheese.
Cheese in a slow cooker from a special starter: the necessary ingredients
- special starter for home-made cheeses (preferably “Meito”) - 1/20 part from the package;
- warm boiled water - four tablespoons;
- salt - two small spoons (can be less).
Cheese in a slow cooker: cooking process
Three liters of full-fat milk required to pour into the dishesMultivarki and in the appropriate mode ("Heating") to bring it to forty degrees. Then you need to take a special enzyme for making homemade cheeses and dissolve it in four tablespoons of warm boiled water. After that, the liquid with the starter is required to be carefully poured into the milk and mix everything until a homogeneous mass.
After the base for the cheese is ready, itsit is necessary to fold it in a colander with gauze, let the whole serum drain, and then put it under pressure. It is worth noting that the longer the cheese is hand-cooked under pressure, the more firm and tastier it will be.
