Recently I have found out in myself in a refrigerator the turned sour milk. To pour out it is a pity, and the unique way of recycling which I knew - oladushki - somehow did not inspire. On my happiness at a culinary forum I have seen the recipe which preparation needs just the turned sour milk. To admit to me it is very interesting to do known "store" products of the house. In general, cheese has turned out tasty, gentle, is very similar on Adygea - the husband has approved and has given OK to the subsequent experiments with napolniteljami (I wish to try to add fresh fennel)

It is required to us:

Milk - of 1,5 l (at me was about litre)
Sour molok - 400 ml (at me sour milk with the delayed kefir)
Eggs - 3 pieces
semjana caraway seeds - 1 items of l.
Salt

Preparation:

1. Milk to pour in a pan and to put on average fire, to finish to boiling.
2. In the meantime to shake up a mixer on the maximum speed sour milk with eggs and caraway seeds to a sour cream consistence, slightly to salt (I has simply shaken up pair of minutes)
3. When milk will begin to boil, to add to it an egg-dairy mix. To lower fire to a minimum and to prepare until a mix it will not start to be divided.
4. To cast away pan contents on a sieve, to allow to flow down all liquid, and the dry rest to shift in the form approaching on the size (I have the misochka-colander, which bottom I vystelila a gauze). To place from above oppression. In 6-8 hours to remove oppression and to take out cheese from the form.
5. To salt, cut. A tax with rye bread.

Here that at me it has turned out on a cut:

I submitted on black bread with my favourite baked marinaded pepper:

It, by the way, very tasty pepper and if it is interesting to you to learn how I do them - read further

So,

1. Pepper to clean, cut lengthways on 4 parts. To lay out on protiven a thin skin upwards and to bake under a grill within 10-15 minutes - to readiness, softness. At once to lay out in a polyethylene package or under a cover in kastrjulku, to give to pepper otopret. When they will cool down - will remove from them a thin skin very easily.
2. To prepare marinade (I do it approximately or on vkus:-)) - approximately on 3 table spoons of apple or other fruit vinegar (6 %) 5-6 table spoons of vegetable oil, salt, is a little the sugar, the garlic pressed through through a press, dried fragrant grasses (type, Italian or provanskih). All properly to shake up.
3. The cleared pepper to combine in bank, to fill in with marinade and to put in a refrigerator. Through pair hours pepper will be ready.

Them is very tasty to submit with meat dishes, but depart in a moment and simply with bread

Heading: Kuhonka | Tegi: house cheese, snack, the marinaded pepper, baked pepper, simple recipes, cottage cheese cheese