Cheese pate with sun-dried tomatoes

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Delicious and delicate pate cheese with sun-dried tomatoes and olives. Pies are perfect for snacks. You can use them for snacks and hearty breakfasts. Cheese paste is prepared easily, without long cooking time, and the result is always pleasing delicate taste, especially if made with homemade cottage cheese. Cheese, cooked at home on the bacterial starter culture from Orsika is the key to success of any dish!

Ingredients for Cheese pate with sun-dried tomatoes

Step by step instruction of cooking Cheese pate with sun-dried tomatoes

Шаг 1

Preparation of curd from Orsika :
Milk (in my case pasteurized) boil, cool to 25 degrees (in the sink with cold water). Into a clean beaker to prepare the curd, add the sachet of yeast. Pour the strained milk, and mix well. A glass cover.
In a thermos at pour boiling water, put the glass with the milk mixture.
The time of fermentation of 6-10 hours.

Шаг 2

After fermentation the fermented milk clot cut with a knife lengthwise and crosswise in the form of a lattice (the entire depth of the glass). Milk mixture should be heated to 60 degrees. I heated in the micro (10 minutes at 100% (800 W), up to 80 degrees, then leave it on the counter until cool.
The cooled curd is filtered through cheesecloth or using a special form for making cheese. Separated serum can be saved for future use. The form with curd should be put in the refrigerator for 3 hours or more. The output is very tasty and tender (though still quite dense)cheese!
With more "high"heating and further cooling will have a big impact of cheese flakes.
The weight of the resulting cheese =260 g. (photo)

Шаг 3

Products for the preparation of paste :

Шаг 4

The butter melt in the microwave
( 60%=2 min., the oil should be in liquid form)
Curd (should be thick) stir in butter using a mixer, mass, a little salt and pepper. Sun-dried tomatoes, and black olives slice (arbitrarily). Capers finely chop, wring from the brine.
In the cheese mass with a spoon stir in the chopped vegetables.

Шаг 5

Ready to paste put into a sieve or into a container, store in the refrigerator until complete hardening of the oil. Pate turns out the cheese-creamy with a piquant taste.

Шаг 6

Store cheese pate can be no more than three days.

Шаг 7

Serve cheese pate on "dark" (rye or Flaxseed) bread (rolls)with fresh lettuce.
Bon appetit!