House cheese sheep cheese

House cheese sheep cheese

Ingredients:

2 liters pasteurized! milk (read on packaging, it is important!), or it is better than the real milk (house), but not in which case not sterelizovany or super pasteurized!
400 grams are swept away (I took 15 percentage)
6 pieces of eggs
2-3 h. salt spoons (in the original recipe there were 2-3 tablespoons of salt, I did not begin to add so much)

Preparation:

1. Milk, sour cream and eggs have to be very fresh, and high quality, take that firm of which you are sure.
2. To pour milk in pan, to add salt, to put on fire, let begins to boil. It is well to shake up and stir eggs with sour cream
3. To bring milk to the boil, stirring slowly that has not burned, then slightly to lower fire and gradually to pour smetanno-in egg mix, all the time stirring slowly to cook minutes 5-6, so far serum not to separate from cottage cheese.
4. To lay sieve or colander the gauze put in two layers, baking plate bottom to substitute pan, to pour cheese to massu.dat to serum well to flow down.
5. When liquid flows down, to rearrange colander with cheese on cup, to cover cheese with the hanging-down ends of gauze, from above to put plate, smaller on diameter, and on it one-liter jar with water. To leave so for 4-6 hours, in hour it is possible to put in the refrigerator, (I left for night in the refrigerator baking plate press). Then accurately to remove gauze, to shift cheese to plate.

-