Ingredients:
- cottage cheese with fat content from 5% – 2 kg;
- milk 3.2% – 2 packages of 900 g;
- butter – 90 gr.;
- salt;
- soda;
- olives;
- greenery;
- dried tomatoes;
- dry garlic;
- dry basil.
Cheese making process
Cottage cheese is poured into a saucepan and filled with milk.
The mass is mixed and cooked over low heat until the whey separates, which will take 15-20 minutes.
After separating the whey, you need to strain the cottage cheese through a colander with gauze folded in half. In about 10 minutes, all the liquid will drain and a dry mass will remain, weighing approximately 1.5 kg.
The curd mass can be divided into 3 parts to make 3 different types of cheese. 1/3 tsp is added to each of them. salt, 30 gr. melted butter and 1 tsp. soda
Then each part is prepared one by one. Boil water in a saucepan and place a bowl of cottage cheese on top. You need a water bath, that is, so that the bottom does not touch the water.Place medium heat on the stove and stir the mixture constantly. You need to melt it until it becomes homogeneous without lumps.
Olives cut into rings are added to the first part of the melted cottage cheese. For contrast, you can use green and black. The mass is poured into a plastic container and compacted with a silicone spatula. Then the container is covered with film, and after cooling to room temperature, it is transferred to the refrigerator.
The second part of the cottage cheese must also be melted and 20 grams added. chopped greens. Parsley and dill will do, or anything else to suit your taste. Then the mass is poured into a container.
In the third portion you can add dried tomatoes with garlic and basil. The more tomatoes, the richer the color. The main thing is not to overdo it with dry garlic.
As a result, from 2 kg of cottage cheese you can cook 3 heads of 0.5 kg of excellent hard cheese with different tastes. They make a beautiful cheese platter that you wouldn’t be embarrassed to serve to your guests.
