02/28/2025
Homemade cheese in a multicooker: we love it, we know how, we practice it. We share our favorite recipe.
Ingredients:
1 kg. cottage cheese 9%
1 l. milk 3.0%
130 g. butter
2 chicken eggs (100 g.)
10 g. soda
10 g. salt
Spices
Here's how we make homemade cheese in a REDMOND M92S multicooker:
1. Put the cottage cheese through a meat grinder, separate the yolks from the whites, soften the butter.
2. In a separate container, mix the butter, yolks, soda, and salt until smooth.
3. Pour milk into the multicooker bowl, close the lid. Use the Menu button to set the MILK PORRIDGE program. Press the Hour, Min buttons to set the cooking time to 15 minutes. Cook until the end of the program.
4. Then open the lid and add the cottage cheese to the milk, stir until smooth. Close the lid and leave on the "Warm Up" program for 10 minutes.
5. Moisten clean gauze in cold water, fold it in 2 layers and cover a colander with it. Pour the hot curd mass into the colander, let the whey drain completely. Tie the gauze tightly and hang the mass over the sink to drain off excess liquid.
6. When the whey drains, transfer the cottage cheese to a separate container, mix with whipped butter and yolks until smooth.
7. Place the resulting mass in the multicooker bowl, use the Menu button to set the MULTICOOK program. Use the Temperature button to set 80 °C. Press the Hour, Min buttons to set the cooking time to 10 minutes. Press and hold the Start button for a few seconds. Cook until the end of the program, stirring continuously, until the mass begins to melt and becomes viscous.
8. Grease a separate container with butter, transfer the hot cheese mass into it, press down lightly on top and put in the refrigerator for 10-12 hours.
Tip 1: Serve with honey and walnuts.
Tip 2: The remaining whey will make delicious lacy pancakes.
