Cheese in a slow cooker is tender and tasty, and most importantly - healthy. This is due to the fact that in a self-made dairy product only natural ingredients are used that undergo 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 basic ingredients, but also in the way of heat treatment.
Homemade Cheese in a Multicooker: Essential Products
- milk slightly sour - three liters;
- chicken egg - three small pieces;
- table salt - twenty grams.
Cheese in a multicooker from sour milk: the cooking process
To prepare such a product, it is best to use slightly sour milk fat. However, it should be ensured that it does not have 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 salt and carefully pour them into the same container. All the ingredients should be mixed with a spoon, and then close the lid of the multicooker and set the baking mode for twenty minutes. After time, the finished mass must be poured into a colander, which previously needs to be covered with dense 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 as long as possible. Indeed, in this case, the cheese will acquire the proper hardness and will be very similar to the feta cheese.
Sourdough cheese in a slow cooker: essential ingredients
- fat milk - three liters;
- special sourdough for homemade cheeses (preferably take "Meito") - 1/20 of the package;
- warm boiled water - four tablespoons;
- table salt - two small spoons (less possible).
Cheese in a slow cooker: cooking process
Three liters of fat milk must be poured into the crock-pot utensils and brought to forty degrees in the appropriate mode (“Preheating”). Then you need to take a special enzyme for making homemade cheeses and dissolve it in four tablespoons of warm boiled water. After this, the leavened liquid must 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 soak the milk in the same mode for about an hour and a half. After the time has passed, the resulting mass should be thoroughly kneaded in a slow cooker, and then still insist two to three hours until the whey is completely separated. If necessary, salt can be added to the
milk mixture .
After the cheese base is ready, it needs to be thrown into a colander with gauze, let the whole whey drain, and then put under oppression. It is worth noting that the longer the cheese itself is cooked under the press, the harder and tastier it will be.