How to Do Yoghurt Cheese. Hapupiimajuust

6 comments

yoghurtcheese (23)Yoghurt Cheese became popular at the beginning of the 20th century. This cheese is best in salads and a good alternative to Sõir.

Technology is very similar to Sõir ( Quark Cheese ) and homemade quark. The difference arises from the raw material used. Different raw materials give a different taste

You need:
sieve with fine holes
clean fabric, cloth, towels. For better result soak it in the salty water
Pot with a thick bottom. Be careful: milk boiling over and stick to the bottom with seconds.

Time?
It takes ca 15-20 minutes to make cheese + time for drain and for drying. Total time ca 1 hour.
But for longer preservation, leave cheese under the press to set. And then dry cheese into the oven 50 C convection 20-30 minutes.

From these amounts you receive two palm-size loaves.

If you have children, don’t hesitate to ask them to join the process. Making quark is fun and educating. You can learn a lot about food chemistry, cooking, health and fermentation!

NB! DO NOT use products with signs UHT (ultra-high temperature), ESL (extended self-life), aseptic, thermalized… You need living bacteria and natural product.

How to Do Yoghurt Cheese. Hapupiimajuust

  • Servings: 500 g
  • Difficulty: easy
  • Print

How to Do Yoghurt Cheese. Hapupiimajuust


yoghurtcheese (16)

Ingredients

  • 3-litre milk
  • 0,5 l yoghurt or fermented or sour milk
  • 1 egg
  • 2-3 teaspoon salt
  • caraway seeds, cumin or herbs

Directions

  1. heat the milk to the near-boiling point, but do not let it boil! Add salt
  2. Mix together egg and sour milk, and add to the milk
  3. Mix together. Cook, until the greenish-yellow liquid (whey), appears on top of the pulp. It takes ca 10- 20 minutes
  4. (pour in seeds or herbs, mix )
  5. Let set 10-15 minutes.
  6. Pour the mixture into the towel-covered sieve and drain properly.
  7. Put the cheese mixture into a mould lined with cheesecloth. Let it solidify in a cool dry place until the following day.
  8. The cheese is may be stored in the refrigerator for 2-3 days.
  9. For longer preservation, leave cheese under the press to set. And then dry into the oven 50 C convection 20-30 minutes.

 

yoghurtcheese (21)

yoghurtcheese (28)

6 comments on “How to Do Yoghurt Cheese. Hapupiimajuust”

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s