Cheese in the multivark - the most delicious and useful delicacy!

Cheese in the multivark turns tender and tasty, and most importantly - useful. This is due to the fact that the self-prepared dairy product uses only natural ingredients that are gentle heat treatment, preserving all the available vitamins and nutrients.

However, before preparing the cheese in the multivark, it is necessary to think about which product you want to receive as a result. Indeed, by today, a huge number of recipes have been developed, which differ not only in the kinds of basic ingredients, but also in the way of heat treatment.

Home-made cheese in a multivariate: necessary products

• Milk slightly sour - three liters;
• Chicken egg - three small pieces;
• The salt is twenty grams.

Cheese in the multivariate from sour milk: the process of cooking

To prepare such a product, it is best to use slightly acidic fatty milk. However, you should make sure that it does not have time to separate from the serum. Thus, the product must be poured into the container of the kitchen unit, and then separately beat up three small chicken eggs together with salt and gently pour them into the same container. All ingredients should be mixed with a spoon, and then close the cover of the multivark and set the baking mode for twenty minutes. After the time has passed, the finished mass must be poured into a colander, which must first be covered with a thick gauze. Further, 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 as long as possible. After all, in this case the cheese will acquire the proper firmness and will be very similar to the cheese.

Cheese in a multivarquet from a special starter: the necessary ingredients

• Milk fat - three liters;
• A special starter for home-made cheeses (preferably "Meito") - 1/20 of the package;
• Warm boiled water - four tablespoons;
• Salt cooked - two small spoons (can be less).

Cheese in the Multivariate: the process of cooking

Three liters of fatty milk is required to pour into the dishes of the multivarker and in the corresponding mode ("Heating") to bring it to forty degrees. Then you need to take a special enzyme to make homemade cheeses and dissolve it in four tablespoons of warm boiled water. After that, the liquid with the ferment must be carefully poured into the milk and mixed until a homogeneous mass is obtained.

Next, you need to close the lid of the kitchen unit 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 carefully kneaded in a multivark, and then still insist two to three hours before the complete separation of the whey. If necessary, salt can also be added to the milk mixture .

After the base for the cheese is ready, it is required to throw it back in a colander with gauze, drain all whey, and then put under pressure. It should be noted that the longer lies the cooked cheese with the press, the firmer and tastier it will be.