Potato cheese

Step-by-step preparation

Cooking time: 2 day 1 hr

1. STEP 1

   

   How to make potato cheese? Prepare the ingredients. The milk for potato cheese must be sour. It is easy to ferment it at home; leave the container with milk in a warm place (at room temperature) for a couple of days. The main thing is that you need to take whole, fat milk. In addition to milk, you can use natural fatty and thick sour cream (both milk and sour cream from the market) to make cheese, but in principle, potato cheese can be made without it.

2. STEP 2

   

   It is better to take potatoes of a variety that contains more starch and is better boiled. Wash and peel the potatoes. Cut into cubes.

3. STEP 3

   

   Place the potatoes in a saucepan, cover with water, and put on fire. Add some salt.

4. STEP 4

   

   Cook until done. Completely drain the water in which the potatoes were boiled.

5. STEP 5

   

   Mash the potatoes until there are no lumps left. Let the mashed potatoes cool a little. Pour in the sour milk and mix well. Beat in the chicken egg. It is not necessary to add chicken eggs to the potato mixture, especially if you are not sure of their quality, since after adding them the product will not be subject to heat treatment. But the yolk of a chicken egg makes the cheese a more beautiful yellow color, and the white makes the mass more sticky and dense.

6. STEP 6

   

   Mix the potato mixture well again. Add salt to taste and for those who like spicier and spicier cheeses, you can add a pinch of hot pepper. Take a clean cloth of such quality that lint does not come off and get into the cheese product. Spread mashed potatoes on it. Gather the edges of the fabric to make a pouch. Place it in a colander or sieve, press down on top with pressure.

7. STEP 7

   

   You can use a pan filled with water as pressure. Place a sieve in a bowl to allow the liquid to drain into it. Leave the cheese under pressure until all the liquid has completely drained (this may take from several hours to two days).

8. STEP 8

   

   Remove the cheese from the cloth, let it dry a little at room temperature and you can serve it. Bon appetit!

Comments on the recipe

Ljalja2023

08.11.2023

4.9

An unexpected recipe for potato cheese attracted me with its unusualness. I haven't done this before. The potatoes are on hand, there are spices, and the milk has just turned sour. Despite the apparent simplicity of the recipe, it took patience and creativity. My potatoes boil quickly, with a high starch content, just what I need. I cooked it, drained the water, mashed it, let it cool, mixed it with egg and sour milk. I don’t like unleavened homemade cheese, so I didn’t skimp on the salt, and I also wanted to add ground pepper and dry herbal seasoning for the kebab. It turned out to be a liquid mass, a little with lumps due to the potatoes, so I had to grind it a little to make the mass homogeneous without lumps. I laid a thin cloth on a sieve and poured the resulting mass into it, folded the edges and placed a 5-liter bottle of water on it. After 5 hours I turned it around to see what happened. The cheese was like cottage cheese, of a soft consistency, there was still liquid in the mass, I wrapped the cloth tightly and left it for some time, I still wanted a denser cheese. After another 3 hours, the cheese became denser, but it was still far from being able to cut with a knife like regular cheese. I decided to leave it overnight. In the morning the cheese turned out to be quite dense and cut very well with a knife. The taste was slightly sour, spices were felt. In my opinion, this cheese goes perfectly with morning coffee. Thank you very much for the recipe.

Evga

08.11.2023

5

The recipe is a real discovery for me. Previously, I was surprised and interested at the same time by a recipe for bread and mashed potatoes.

Liv

08.11.2023

4.8

not for everyone.