Cheese Recipes in an Autoclave
Do you have your own farm, and your freezer is constantly full of your own products? It’s a shame to throw away the leftover milk and cheese, and your family can't eat them fast enough? We suggest surprising your household with new delicacies and preparing excellent dishes in a cheese cooker or a universal autoclave.
Recipe for Hard Cheese Cooked Using an Autoclave
To prepare this delicacy, you will need:
- 1 kg of low-fat homemade cheese, not too dry;
- 1 teaspoon of salt;
- 1 large home-raised egg;
- 2 cups of full-fat milk;
- 0.5 teaspoons of baking soda;
- a universal autoclave, which you can buy on our website.
The cheese is kept in the refrigerator for at least a day, then poured with hot milk. The resulting mixture is placed on low heat, brought to a boil, and boiled for 10 minutes, constantly stirring.
The prepared mass is placed on a colander lined with cheesecloth and lightly squeezed to let the whey drain. Then the squeezed semi-finished product is mixed with soda, salt, and an egg, thoroughly mixed until smooth.
The container with the prepared mass is placed in the autoclave for pasteurization for 10-15 minutes. The finished mass should be very thick and stretchy.
While still hot, the cheese is placed in pre-prepared molds and pressed.
After 8-10 hours, you can enjoy the amazing taste of homemade hard cheese, which is strikingly different from the store-bought variety. For a distinctive flavor and softness, you can add 50 g of homemade butter, as well as dried herbs and spices.
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Recipe for Soft Melted Cheese in an Autoclave
Does your family love sandwiches with tasty spreads? We suggest skipping the store and making your own at home with fresh cheese. You'll immediately notice the difference in taste - delicate, pleasant, soft, this cheese just melts in your mouth!
For the recipe, take:
- 0.5 kg of low-fat cheese, moderately pressed;
- 1 teaspoon of calcined soda (unquenched);
- 0.5 teaspoon of table salt;
Mix all ingredients, leave at room temperature for 1.5-2 hours. Then beat in 2 chicken eggs and 0.1 kg of soft butter into the mixture. Place the container over low heat, stirring constantly, until all the cheese grains disappear.
Once the thick, stretchy mass becomes uniform, transfer it along with the container to the cheese maker and set the optimal pasteurization mode. After that, spread the mixture into prepared molds, the inner walls of which are greased with butter, and let it cool.
The finished product is stored in the refrigerator. As an experiment, try adding various flavorings (chopped dill, Provencal herbs, paprika, etc.).
