Homemade cheese "brynza" - recipe
Ingredients
- Milk 4.5% - 3 l
- Curdled milk - 600 ml
- Coarse salt - 20 gr
For 1 batch(es) (
)
Homemade cheese "brynza" Directions
Multicooker firm: MARTA
MT-1988,MT-1989
Mix milk and yoghurt, set the program "yogurt" for 8 hours, cook until the end of the program. Then add salt and stir. Close the lid and set the program Cooking for 1 hour, cook until the end of the program. Throw the prepared mass on a sieve with gauze. Let the whey drain. Chill in refrigerator for 3 hours.
MT-4300,MT-4301,MT-4308
Place the food in a multicooker bowl and stir. Run the program "Yogurt" for 12 hours for souring. The longer the mass is fermented, the sharper the cheese will be. Then add salt, stir and run the Soup program for 60 minutes. After boiling, the cheese mass will separate from the whey. After boiling, discard the mass on a sieve with gauze. Let the serum drain. Put in the refrigerator under light oppression directly in gauze. Let the cheese stand for 3 hours.
MT-4309,MT-4310
Pour milk, curdled milk into the bowl of the multicooker-pressure cooker and mix. Close the lid, do not close the valve, set the program "Yogurt / Dough" to 8 hours, press the START button. Cook until the end of the program. Then add salt to the bowl and stir. Close the lid and steam outlet valve, set the Steam / Boil program , product type Vegetables for 30 minutes, press the START button. Cook until the end of the program. After finishing cooking, open the valve and let off steam. Throw the prepared mass on a sieve with gauze. Let the whey drain. Transfer to a separate container, place a press on top and refrigerate for 12 hours.
MT-4311,MT-4312
Pour milk, curdled milk into the bowl of the multicooker-pressure cooker and mix. Close the lid, do not close the valve, set the program "Yogurt / Dough" to 8 hours, press the START button. Cook until the end of the program. Then add salt to the bowl and stir. Close the lid and steam outlet valve, set the Steam / Brewing program for 30 minutes, press the START button. Cook until the end of the program. After finishing cooking, open the valve and let off steam. Throw the prepared mass on a sieve with gauze. Let the whey drain. Transfer to a separate container, place a press on top and refrigerate for 12 hours.