Today, rarely cooked cheeses by hand.To do this, use modern equipment, strictly adhering to the recipes and production technology. Cheese will always be considered a special product in the diet of people of any age. Today we will talk about one of the most popular and widespread worldwide German products, called almette. This cheese in all its parameters is similar to cottage cheese, it is made from high-quality cow's milk. The cheese-makers themselves say that it takes seven liters of milk to create one kilogram of this product. Let's take a closer look at German cheese.
Milk for this productBe sure to adjust the level of fat. This event is very important and contributes to the achievement of high quality cheese. It includes pasteurized milk and natural yoghurt. So, milk is well whipped up to the consistency of cottage cheese, subjected to its heat treatment to increase shelf life. The last place in the mass put yogurt and some additives to improve the taste. Of course, almette cheese, cooked at home, will not contain any "chemistry". Therefore, its taste may differ slightly from the factory product.
Today on the shelves of shops you can find German cheese with a taste of greens, cucumbers, garlic and so on.
This cheese is served as a componentall kinds of snacks. Various sauces or mashed soups are made from it. Very often this product acts as a mass for sandwiches, which is spread on bread, and meat, fish or greens are put on top. A similar mass can be prepared independently. To do this, fat cottage cheese, processed cheese, yogurt, pound carefully, add salt and spices, herbs and garlic, mix and spread bread. However, consider a few recipes for how to make cream cheese Almette.
Ingredients: three liters of cow's milk, one spoon of acetic acid, two tablespoons of salt.
Preparation
Молоко выливают в посуду, всыпают соль, нагревают to boil over medium heat, add vinegar (the mass should curl up) and cook for two minutes. Then a colander is covered with gauze and the milk mass is poured into it. Suspended for two hours, during which time the liquid should drain. Then it is pressed, and the resulting mixture is placed under a press in a cold place for eight hours. So do almette - cheese, similar in texture to the cottage cheese.
Ingredients: two hundred and fifty grams of fat, tender cottage cheese, one hundred grams of butter, one celery stalk, half a cucumber, five sprigs of dill, salt to taste.
Preparation
Творог без крупинок кладут в блендер, добавляют soft butter, sliced cucumber and celery, chopped dill and salt, all beat well. Thus, homemade almette (cheese) is ready! It can be spread on breads or used to prepare many dishes, such as lasagna.
It should be noted that celery can be replaced with a leaf of Peking cabbage, and cucumber - with non-sharp ketchup. In general, vegetables are chosen according to your taste and discretion.
Ingredients: one liter of kefir, fifty grams of dill, five cloves of garlic, half a spoonful of dry paprika, salt to taste.
Preparation
Kefir is pre-frozen in the freezer.the camera. Colander covered with two layers of gauze, put in it kefir and put over the dishes to excess liquid glass. After the mass is thawed, a gentle cottage cheese mixture will be in the colander, and whey will be in the dish. This mixture is transferred to a bowl, spices are added, crushed garlic and chopped greens. Stir and leave for two hours in a cold place to make it true. After this time, the almette (cheese) will be ready.
Paprika, dill and garlic are often replaced with chopped cucumbers or ham. With such a mass it is good to spread bread and use it as a sandwich.
Composition: fat cottage cheese, processed cheese, natural yogurt or sour cream, as well as pickled champignons or fresh cucumbers, greens, garlic, paprika, cumin, salt.
Preparation
The same volume of cottage cheese and cheese are mixed,adjusted to a uniform consistency by rubbing through a sieve several times. Add to taste yogurt or sour cream. Cucumbers or mushrooms, greens, garlic, finely chopped, add spices, salt and put everything in the curd mass, mix thoroughly. This mixture is left in a cold place for one hour. The finished cheese is served with chips or tartlets. And it is possible to form balls of this mass, roll them in chopped dill or parsley and serve as a snack.
Thus, there is nothing difficult inmake almette cheese by yourself. To do this, you need only fresh natural products that are available in our time, almost every culinary specialist.
