How to cook cheese in ariete slow cooker. Cheese in a slow cooker is the most delicious and healthy treat! The recipe for delicious homemade cheese with herbs in the Redmond slow cooker

Until I became the happy owner of a slow cooker, I did not know that it was possible to cook cheese at home, and not only processed, but also regular, hard.

The taste of homemade cheese is more like hard processed cheese, but a little denser consistency. My husband said that homemade cheese is much tastier than store-bought.

But if you make it with additives: spices, mushrooms, hot peppers or herbs ... In general, you will eat your mind, but more on that next time. Now I will talk about the basic recipe.

Ingredients:

Cottage cheese - 0.5 kg;
Milk - 0.5 liters;
Butter - 65 grams;
Egg - 1 piece;
Salt - 5 grams;
Soda - 5 grams.

In the photo, the products necessary for making homemade cheese in a slow cooker: cottage cheese, milk, butter, eggs. Soda is added, sort of like, for holes. I did it with and without soda (more precisely, I significantly reduced the amount). Didn't feel much of a difference.

Cooking method:

Pour milk into the pan, turn on the "Milk porridge" mode and time 15 minutes.

In the meantime, mix the soft butter with the yolk with a fork until smooth. Add salt, soda and mix again.

We spread the cottage cheese in hot milk, mix well and leave with the lid closed in the heating mode for 10 minutes.

Put cheesecloth in a colander and drain the whey. Let the curd drain well. Can be tied in a knot and hung over the sink.

Mix the finished curd mass with the egg-butter composition until smooth. I did this with an immersion blender. Put in a saucepan.

We select the “Multi-cook” mode, set the temperature to 80 degrees and the time to 10 minutes. Constantly stir the cheese mass. It will start to melt and become soft.

In this state, put the cheese in a mold greased with vegetable oil and put it under the press. I didn't set it to make holes. We put it in the refrigerator for 5 hours.

Time: 40 min.

Servings: 2-3

Difficulty: 4 out of 5

Recipe for making homemade hard cheese in a slow cooker

Cheese is distributed almost all over the world. It would seem that a simple product made from milk or cream - and such different tastes can be obtained: from exquisite "blue" cheese to a very budget soft cream cheese.

Making regular soft cheese is a fairly simple process, and it can even be made in a regular saucepan.

While a recipe that promises to make hard cheese requires compliance with a certain temperature regime at each stage of cooking this capricious product.

To cook homemade cheese in a slow cooker, we need the following set of products:

From the indicated number of components, it will be possible to prepare approximately 350 grams of cheese. The nutritional value in 100 grams of the product will be 113 calories.

Step 1

Pour milk into a multi-bowl and turn on the “Milk porridge” mode for 15 minutes.

While the milk is boiling, you can start preparing the cottage cheese: if you decide to use the recipe, and you only have grains at home, then it must be thoroughly rubbed through a sieve until smooth.

Step 2

After 15 minutes, open the multicooker bowl, spread the cottage cheese, mix well with a special spoon or spatula from the multicooker, until the cottage cheese is completely dissolved.

We close the lid of the magic pot, turn on the "Heating" function and leave the product to curdle for 10-15 minutes.

Step 3

Take a deep dish, about 1.5 liters in volume. At the bottom of the bed lay several layers of gauze (two or three layers will be enough).

Pour the mass from the slow cooker into gauze, tie the ends, and hang over the sink or bowl (suddenly you have a baking recipe in mind where whey is needed) until excess liquid flows out of the mass. It will take about 3-4 hours.

Step 4

Get the egg and butter out of the fridge - the recipe calls for these foods to be at room temperature to make it easier to beat.

When the egg and butter reach a suitable temperature, beat them with salt and soda until smooth, as shown in the photo below.

For these purposes, you can use a blender or whisk. For fidelity, we squeeze the curd-milk mass with our hands to drain the remaining whey.

Step 5

In the bowl of the multicooker, put the beaten egg with butter, and the squeezed cottage cheese. Add dry spices - cumin and dill, knead the mass thoroughly, until smooth.

We select the “Multi-cook” mode, the cooking temperature is 80 degrees. Open the lid, and we will cook the cheese in a slow cooker for 10 minutes.

On a note: the recipe for preparing the product can be diversified by adding your favorite spices, nuts or fresh herbs to it. Each time you will get different tastes that will delight you and your household.

Step 6

For the further cooking process, we need a plastic whisk so as not to scratch the coating of the multicooker.

Stir the contents of the bowl for 10 minutes until the mass thickens and becomes viscous. Now let's take a form for the product - any of the baking dishes will do, cover it with cook parchment, grease with the rest of the butter.

Carefully spread the mass into the mold, let it cool slightly, and grease the surface with oil. Now cover with baking parchment, and set the weight on top.

By the way, a bag of cereals or salt is perfect for these purposes - they are quite heavy. Leave the cheese in this form until it completely cools down, after which we put it in the refrigerator for 12 hours. Hard, aromatic cheese is ready.

See another version of this dish:

Soft, tender homemade cheese in a slow cooker made from natural products, with a lot of useful substances. What could be better?

In such a product, almost all the useful substances of milk are preserved. There is sulfur in it, which normalizes blood sugar levels, and it also takes part in metabolic processes in the body. In addition, homemade cheese contains phosphorus, which is needed for protein synthesis and for the formation of bone and muscle tissue.

We'll need

milk (necessarily pasteurized) - 3 liters.
sour cream - 1 tbsp
calcium chloride - 1 g (per liter of milk 100-400 g)
rennet - 1/3 scoop (which is included with purchase) or on the tip of a knife.

Rennet can replace peptin-meito, which is derived from edible plant mushrooms.

Cooking

Pour milk into the multicooker bowl and add sour cream.
We set the temperature in the slow cooker to 35 degrees and leave for 20 minutes.
Meanwhile, calcium chloride is dissolved in a small amount of hot water.
Dissolve the rennet in a small amount of warm water.
We check the temperature of the heated milk and pour solutions of calcium chloride and rennet to it.
Stir the milk for 2-3 minutes.

At temperatures above 40 degrees rennet loses its activity!

On the multicooker panel, set 35 degrees and time 30-40 minutes. At this time, a cheese clot should form.
Periodically it is worth looking at the milk - it may take more time. It is absolutely impossible to mix it!
After the time has elapsed, we check the readiness of our cheese clot. We take a small plastic container and put it on top of the clot. If the container remains in place, then the cheese clot is ready.
Next, we set it to cubes of three centimeters in length, height and width.
Next, mix the cheese clot so as not to crush the cheese cubes.
So mix for 7 minutes. In the process, the cheese clot should settle, and whey should appear on top.
Now we set to heat our cheese mass for 30 minutes at a temperature of 40 degrees.
When reheating, we must constantly stir the mixture. In the process, the cheese grain should become smaller and drier.
When our cheese grains are fully formed, and the whey floats, we can put the mass into a cheese mold and thus strain the cheese.
When we completely lay out all the cheese, leave it for an hour and a half. During this time, he should compress.
After the time has elapsed, we put the cheese under the load and leave it for 8-10 hours in a cool place.
When 8 hours pass and the cheese is ready, we add a little salt on top of it.

The recipe is borrowed from the Youtube channel "Cooking with Irina Khlebnikova"

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Servings: 4
Cooking time: 8 hours
Cuisine: Choose a cuisine

Recipe Description

Today we are preparing homemade cheese in a slow cooker.

This homemade cheese recipe pleases with its simplicity, with a small amount of products, and the result is delicious. It is called cheese, although in fact it is very similar to a dense cottage cheese that can be cut. It can be made sweet, salty, spicy, add various fruits, sun-dried tomatoes, herbs, spices, seasonings, whatever you want.

To cook homemade cheese in a slow cooker you need:

1 liter of milk - 2.8%.
1 liter of kefir - 1.5%.
Chicken egg - 4 pcs.
Salt - 1 tsp
Poppy - 1 tbsp.
Nuts - 50 gr.

Cooking step by step:

Prepare the necessary ingredients in advance on the table so that they are at your fingertips during cooking.
To make cheese at home in a slow cooker, the products must be at room temperature.

Pour milk and kefir into a multicooker bowl.
We put the bowl in the slow cooker, turn on the “Soup” mode, but do not bring to a boil.

At this time, beat the eggs with salt with a whisk or mixer.

As soon as the milk begins to curdle, open the lid, pour in the egg mass in a thin stream, stirring quickly so that the eggs do not boil.

Then add poppy seeds (preferably soak it in hot water for a couple of hours), nuts, mix everything.

We close the lid, bring the milk to a boil, let our mass boil for 3-5 minutes, turn it off, without opening the slow cooker, let it stand for another 10 minutes, so that the milk with kefir curdles, the whey separates.

We take a colander, line its bottom with several layers of gauze.

We open the slow cooker, take out the bowl, throw homemade cheese into a colander. Squeeze out excess liquid from the curd mass.

Then we twist or tie the gauze in a knot, hang it on a tap for 10-15 minutes so that excess liquid flows out of the home-made cheese, but this is not necessary.

I suggest you cook a very tasty, fragrant, solid homemade cheese in a slow cooker. This cheese is both tender and well-shaped. It can be cut into thin slices. Try it!

To make homemade cheese in a slow cooker you will need:

cottage cheese 9% - 1 kg;

milk 3.2% - 1 liter;

butter - 130 g;

eggs - 3 pcs.;

salt - 10 g;

baking soda - 10 g;

dill greens (optional) - 3-4 sprigs.

Pass the cottage cheese through a meat grinder with a fine grate (preferably 2 times).

Pour the milk into the multicooker bowl. Set the mode "Milk porridge" for 15 minutes.

Then add cottage cheese to hot milk, stir well, leave on the "Heating" mode for 10 minutes.
Line a colander with gauze folded in 2 layers and soaked in water. Pour the curd mass, then tie the ends of the gauze and hang the curd so that all the liquid is completely glass.

Add eggs, salt and soda to softened butter.

Beat well with a mixer until smooth. Add chopped dill. To stir thoroughly.

To this add strained, dry cottage cheese.

Mix everything well.

Put the mass into the multicooker bowl.

Set the "Multipovar" mode to 80 degrees for 10 minutes. Do not close the multicooker lid. All 10 minutes, the curd mass should be stirred with a wooden spatula. The mass will begin to melt, become viscous.

Immediately transfer the cheese mass to a mold greased with butter or lined with parchment paper. Smooth out.

Let cool and refrigerate, lined with parchment paper and placed a small weight on top for 12 hours. After this time, delicious, hard homemade cheese cooked in a slow cooker can be cut into slices and enjoyed!

Enjoy your meal!