2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14
Cheese in a slow cooker turns out tender and tasty, and most importantly - he althy. This is due to the fact that only natural ingredients are used in the self-made dairy product, which undergo a gentle heat treatment that preserves all available vitamins and nutrients.
However, before you cook cheese in a slow cooker, you should definitely think about what kind of product you want to get as a result. Indeed, to date, a huge number of recipes have been developed that differ not only in the types of main ingredients, but also in the method of heat treatment.
Homemade cheese in a slow cooker: the necessary products
- milk slightly sour - three liters;
- chicken egg - three small pieces;
- table s alt - twenty grams.
Cheese in a slow cooker from sour milk: the cooking process
For the preparation of such a product, it is best to use slightly sour full-fat milk. However, care must be taken toit has not yet had time 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 together with s alt and carefully pour them into the same container. All ingredients should be mixed with a spoon, and then close the multicooker lid and set the baking mode for twenty minutes. After the time has elapsed, the finished mass must be poured into a colander, which must first be covered with thick gauze. Next, the edges of the fabric should be tightly tied with a rope and put it together with the contents under the press. It is desirable to keep the dairy product under oppression for 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 sourdough starter: the necessary ingredients
-
homemade cheese in a slow cooker - full fat milk - three liters;
- special starter for homemade cheeses (preferably "Meito") - 1/20 of the package;
- warm boiled water - four tablespoons;
- table s alt - two small spoons (less possible).
Cheese in a slow cooker: cooking process
Three liters of fat milk should be poured into the crockery of the multicooker and in the appropriate mode ("Heating") 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 needs to be carefully poured into the milk and mix everything until a homogeneous mass is obtained.
Next, you need to close the lid of the kitchen device and keep the milk in the same mode for about an hour and a half. After the time has elapsed, the resulting mass should be thoroughly kneaded in a slow cooker, and then insisted for two to three hours until the whey is completely separated. If necessary, additional s alt can be added to the milk mixture.
After the base for the cheese is ready, it needs to be thrown into a colander with gauze, let all the whey drain, and then put under pressure. It is worth noting that the longer your own cheese is under pressure, the harder and tastier it will be.
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