Cheese from Tibetan milk mushroom
1k 40 минут -
It's no secret that the Tibetan milk mushroom is very useful, but it is also multi-functional :)
Ingredients for Cheese from Tibetan milk mushroom
Step by step instruction of cooking Cheese from Tibetan milk mushroom
Yogurt (obtained by fermentation of milk Tibetan milk mushroom), including perekisshy, pour into the pan.
Put on a fairly low heat and bring to a boil(light bubbles).
Turn off the heat, wait 3 -5 minutes (during this time the yogurt coagulates into curd).
The result is grains of curd and whey.
Then you need to wait for the contents of the pan to cool.
Then we obtained is filtered through cheesecloth or through a sieve.
The curd is ready, Bon appetit!
And the resulting serum can be used when cooking baking.