Homemade cheese with greens and paprika.
Main ingredients (for 8 servings):
Milk 2 liters
Kefir 2 tablespoons
Paprika 1 tablespoon
Kumin 1 teaspoon
Cumin 1 teaspoon
Salt 1.5 tablespoons
Any greens - parsley, dill, oregano to taste
Greens finely chop.
Pour milk into a saucepan and put it on fire. As soon as it starts to boil, remove from the heat and add kefir - the milk will be curtailed.
Put a colander on a saucepan, cover with a double layer of gauze, flip out the coagulated milk and allow to drain the whey.
In the hot mass, add chopped greens and spices - paprika, cumin, cumin, mix well. Connect the ends of the gauze and twist it tightly so that the serum remains. The harder you press, the tighter the cheese will be.
Put cheese in gauze under the press for 1.5 h.
Dissolve in 1 liter of serum salt. Cheese free from gauze and put in cooked pickle. Refrigerate for 15-20 hours a day. The longer you keep the cheese in brine, the saltier it will turn out. Remove the finished cheese from the brine.
The dish is ready!