Composition / ingredients
Step-by-step cooking
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Ferment half a liter of milk to sour.
Beat sour milk and 4 eggs with a whisk until smooth sour cream.
Bring two liters of pasteurized (this is mandatory) fresh milk to a boil. Turn down the heat, stirring, add the egg mixture. Stirring, wait until the liquid is divided into the serum and the frozen part. It will take about 10 minutes.
Flip it into a colander with gauze, let the serum drain.
If you decide to add pepper and dill, it's time to chop it all.
Add salt to the cheese mass, add dill and pepper, stir.
Put the cheese in a suitable shape, put the load on top and keep it like this for 10 hours.
After grate the hard cheese with salt and put it in the refrigerator for 2 hours, covered with a film. Everything, homemade hard cheese can be served!
Calorie content of the products possible in the dish
- Whole cow's milk - 68 kcal/100g
- Milk 3.5% fat content - 64 kcal/100g
- Milk 3.2% fat content - 60 kcal/100g
- Milk 1.5% fat content - 47 kcal/100g
- Concentrated milk 7.5% fat content - 140 kcal/100g
- Milk 2.5% fat content - 54 kcal/100g
- Chicken egg - 157 kcal/100g
- Egg white - 45 kcal/100g
- Egg powder - 542 kcal/100g
- Egg yolk - 352 kcal/100g
- Ostrich egg - 118 kcal/100g
- Sweet pepper - 27 kcal/100g
- Dill greens - 38 kcal/100g
- Skimmed yogurt - 38 kcal/100g
- Yogurt - 38 kcal/100g
- Salt - 0 kcal/100g
