This cheese you have not tried, and once you try it, you will never forget it. It has a delicate, caramel flavor and a sour aftertaste.
Type of kitchen:
Cooking method :
In the oven
- 1.5 L of whey
- 250 ml of cream 33%
Recipe for cooking at home
- Ideally, you need a whey that has just been squeezed out of freshly made cottage cheese or cheese. If there is none, then simply use fresh whey, from the old one you will get too sour cheese.
- Pour the serum into a saucepan, bring over medium heat to a boil, stirring. Then reduce the heat to a weak and cook until the moment when the serum boils down to 500 ml (about 1.5 hours). Periodically stir to prevent burning.
- Pour slightly warmed cream, stir well, boil until thick. Mass constantly need to “break”, because formed lumps. When the mass thickens, wipe it through a sieve or grind it with a blender until smooth.
- Transfer the cheese mass to the heated frying pan and extinguish, stirring, on low heat for 4-5 minutes. Put into a mold (preferably silicone), cool, top cover with a food film and put in the refrigerator for the night until completely hardened. Pull out of the refrigerator and serve with bread or wafers.