Composition / ingredients
Step-by-step cooking
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Add salt to the milk and heat it up without bringing it to a boil. Before removing from the stove, add yogurt - mix everything very well. Milk should curdle into flakes. Then pour the vinegar and mix again. We put a piece of gauze in four layers, cover it with a colander and pour the curdled milk into it. The serum needs to be preserved. We collect the edges of the gauze like a bag, pull the cheese out of the colander and squeeze it very well. From the pressed mass we form a ball, it is desirable to knead it as tightly as possible. We put it in the serum and cool it.
We put the cheese directly in the whey in the refrigerator for a day, then drain the whey. The cheese is ready to eat. Maybe not quite right, but it tastes exactly the same. We store it in a closed plastic container.
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
- Acedophilin 3.2% fat content - 58 kcal/100g
- "rastishka " - 122 kcal/100g
- Danone drinking yogurt - 76 kcal/100g
- Drinking yogurt "agusha" - 87 kcal/100g
- "aktimel" natural - 83 kcal/100g
- Danone yogurt with 2.2% fat content - 96 kcal/100g
- "mazhetel" - 48 kcal/100g
- Ermann fat yogurt - 152 kcal/100g
- Yogurt with 3.5% fat content - 68 kcal/100g
- Natural yogurt with 1.5% fat content - 48 kcal/100g
- Low-fat milk yogurt - 38 kcal/100g
- Wine vinegar (3%) - 9 kcal/100g
- Vinegar 9% - 11 kcal/100g
- Balsamic vinegar - 88 kcal/100g
- Apple vinegar - 14 kcal/100g
- Vinegar - 11 kcal/100g
- Salt - 0 kcal/100g
