Composition / ingredients
Step-by-step cooking
Step 1:
Put the milk on the fire and salt.
Step 2:
Pour a teaspoon (with a slide) of ground black pepper into the eggs and the same amount of red pepper. Chop the dill and send it there.
Step 3:
Eggs are beaten with a fork - we do not need special uniformity.
Step 4:
When the milk boils, we begin to pour eggs into it in a thin stream. Pour and stir. After three or four minutes, the eggs will begin to thicken, and the milk will curdle.
Step 5:
Milk will almost disappear - a small amount of yellowish translucent liquid will remain instead. In fact, it is a serum. Only very salty and spicy. Her appearance is the signal "Everything is ready".
Step 6:
We throw the lump on a colander covered with gauze.
Step 7:
Squeeze - form and hang to drain. After a few hours (about 4-5), the lump will cool down to room temperature and the serum will stop dripping from it.
Step 8:
We release it from the gauze, cut it into two hemispheres (so that it lies stable), put it on plates and put it in the refrigerator - they eat it cold.
Caloric content of the products possible in the composition of the dish
- Whole cow's milk - 68 kcal/100g
- Milk 3.5% fat content - 64 kcal/100g
- Milk 3.2% fat content - 60 kcal/100g
- Milk 1.5% fat content - 47 kcal/100g
- Concentrated milk 7.5% fat content - 140 kcal/100g
- Milk 2.5% fat content - 54 kcal/100g
- Chicken egg - 157 kcal/100g
- Egg white - 45 kcal/100g
- Egg powder - 542 kcal/100g
- Egg yolk - 352 kcal/100g
- Ostrich egg - 118 kcal/100g
- Ground black pepper - 255 kcal/100g
- Dill greens - 38 kcal/100g
- Salt - 0 kcal/100g
- Ground red pepper - 318 kcal/100g
