Cottage cheese with herbs and cumin

2 Ocak 2016 Cumartesi

Ingredients:

1L yogurt

1 liter of milk 6 eggs

4 tsp. Salt (or to taste)
1/3 tsp. red hot pepper
pinch of cumin 1 clove garlic

small bunch of different greens: dill, cilantro, green onions

Preparation:

1 . In a saucepan pour the milk and yogurt, put on a plate. Not boiling, pour a thin stream into the hot milk-kefir mixture of lightly beaten with salt yaytsa.Dovesti to a boil and cook the mixture, stirring, over medium heat for a few minutes until serum separation.
2. Remove from heat, allow to cool for 1-2 minutes and add the finely chopped herbs and kr.perets, squeeze a clove of garlic (or something to your taste)
3. Pour the mass into a colander lined with cheesecloth, folded in two layers. Align the curd with a spoon.
4. Tighten the knot gauze, cheesecloth to drain syvorotke.Potom unleash formed kruglyashok cheese to cover the edge of the gauze, put a saucer on top and put on a saucer any oppression (suitable, for example, a bank with water, closing the lid).
5. Hide in the fridge for a few hours. And yet. For example, in the evening we made and put into the refrigerator, and in the morning you can have for breakfast. Excellent with black bread and tomatoes.

Cottage cheese with herbs and cumin Image