Dairy products recipes for Valentine's Day


Condensed "Quick and tasty"
207 - 10м -
Gusenichka be prepared very quickly and turns out very very tasty. Condensed milk this recipe was prepared by my mother who passed away on July 27 of this year
Yogurt from warm milk
161 - 450м 7
To make yogurt, and it turns out delicious, sweet prostokvashi, as store. No, better and tastier.
Homemade cheese "Philadelphia"
156 - 20м 10
It turns out very soft and very delicate cream cheese - like Philadelphia, but better. The recipe is not quick, it will take a couple of days, but it's worth it!!!
Greek yogurt
125 - - -
Know that the Cook plenty of recipes for fermented drinks, but after reading the comments, I noticed that some are faced with the problem of the consistency of the "buttermilk" or laminated masses, but you want to make the yoghurt was thick, which is eaten with a spoon as out of the store boxes. I also went through this feature, yoghurt, until I ran into a recipe of thick Greek yogurt, it turns out, it's very simple. Maybe you will be interested.
Mozzarella "Fior di latte"
124 - - -
Mozzarella Fior di latte (Mozzarella Fior di latte) is made from cow's milk. It is less fatty and contains less moisture than Mozzarella di Bufala. Any Italian pizzaiolo will tell You that the best Italian pizza turns with mozzarella Fior di latte.
Cheese from yogurt "Sogrevaya-spicy"
119 - 40м 5
And again I cheese. This time a different texture. More light and crumbly. With spicy notes. Lovers of spice dedicated. Perfect for Breakfast. Can be spread on a slice of toast in the Morning with a Cup of tea or coffee. I'm sure the aroma and subtle notes of coriander and cloves You will like.
Cheese on cheese from yogurt
109 - 55м 4
Long conquered the whole world, this delicious, glorious cheese! How many types of cheese know! We love it all! Helps us all! And with a snack on the table, while julienne and spaghetti! The miracle of these sandwiches! The soup is always tasty, someone in the likes casseroles! To vegetables and meat with the bird, he certainly will come in handy! Dear friends, remember the recipe, so humble and complexities just. Two liters of yogurt and some butter, added the egg and be ready!
Homemade natural yogurt
108 - 420м 6
I'm a big fan of all natural, real and fresh. Recently I was given a yogurt maker, which I had long dreamed of. The essence of the yogurt maker is that bottles of product for a long time in a warm environment, so if you don't already have this wonderful device, you need the environment to create warm blankets or any other personal tricks =) Dishes it came out very tasty, and the options of cooking a huge amount, I want to give you the 6 kinds of cooking yogurt.
Millet cottage cheese for Breakfast
103 - 60м 2
You love grilled cheese for Breakfast? Then this recipe is especially for You. I want to offer the option of home processed cheese cottage cheese and millet flakes of TM "Mistral". This cheese is best done in the evening that night he carefully stood, and in the morning with a Cup of tea, you can enjoy its delicate taste. In addition, the contents in the cheese, millet flakes, makes it satisfying and useful. Begin your day with delicious and healthy food)
Homemade cheese
103 - 25м 8
Cheese is very quick! It turns out insanely delicious. If you put more salt - it will be very similar to the salty cheese, a little less - the taste is sweet and pleasant. Overall very tasty anyway and is so simple that really can't go wrong.
Homemade cheese "feta"
93 - 30м -
This homemade cheese is lower in calories, easy, but the taste is not inferior to the original feta cheese. Feta cheese would be a great addition to your salad or just as a separate dish!
Homemade mozzarella idea and snacks
18 - 60м 4
Today it is very difficult to find any cheese of good quality even from cow's milk, and given that classic cheese "mozzarella" is prepared from milk of black Buffalo, so it is generally questioned the fact that he "real". Moreover, because of the dishonesty of the producers compare the home version with the purchase probably makes sense. Importantly, mozzarella, cooked according to the recipe, taste and appearance is fully consistent with the descriptions in the different sources. The finished product has a lustrous and smooth surface, layered, but without air bubbles, slightly elastic inner structure and when you cut the cheese follows a little white liquid. Mozzarella turns out tender and very creamy, but bland to the taste. The milk must be fresh and greasy. Since mozzarella is a young cheese, the milk must be used fresh. The Italians are sure that from the moment of milking, it should take no more than 12 hours. Fermentation of milk is carried out with rennet. But if you, like me, for some reason I do not trust online shopping, you can safely use a pharmaceutical preparation "atsidin-pepsin". The process of making Mozzarella at home is actually very simple. But it is necessary to observe the temperature regime and on the website many cheese-makers (professional and not) have already shared their experience. But in a pot without a thermometer "by eye" cook is very risky. And that's just in this recipe we will talk about how to cook mozzarella in his absence, and this will help multivarka. Cook like this for several years and, although now even that thermometer is, I'll stick with "old-fashioned". Tried to describe a very clear and accessible, and you will succeed. But if you have any questions then be sure to ask, I'll try to help you. Cook braver and let you will succeed! And in addition to and starter. Help yourself!