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Homemade cheese

Homemade cheese

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We break the cheese into pieces. Heat the milk, when it is hot add the cheese.

Let it boil until the milk turns into whey, stirring constantly with a wooden spoon, so we will remove the fat from the milk.

Strain the obtained composition and let it squeeze for a few minutes.

Melt the butter in a stainless steel pot, add the baking soda and salt, then the above composition. It must be mixed quickly, continuously and carefully so that it sticks and remains lumpy.

We prepare plastic forms and turn the cheese in them. In a form, put half the cheese and then arrange the sausage in the middle and cover it.

Cover with lids and leave at room temperature until the next day, when we put them in the fridge.

Good appetite!!!

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Homemade burger with beef and cheese & # 8211 classic and simple recipe

Homemade burger with beef and cheese & # 8211 classic and simple recipe. How to make meatball burger from pure minced beef in the classic version, without spices? Beef burger recipe with homemade buns, topping and sauces according to your preferences. Homemade burger recipes. Beef recipes.

Summer is a pleasure to make homemade burgers! Especially if we grill them outdoors. The beef burger meatball should be juicy, brown but with a pink (medium) center. This preserves the taste and flavor of the meat.

Here's a beef cheeseburger with remoulade sauce and onion jam & # 8211 whole and in section & # 8211 the recipe here.

As for the name hamburger, here's what the dex says:

So it is not written hamburgher in burgers. The notion of burger is not even passed in the right. The name is related to the city of Hamburg in Germany and has nothing to do with harness (ham in English) as some believe.

Because I wanted to get a red but juicy meatball (not a gray and dry stew) I followed the basic rules that apply when cooking beef: short frying, per minute, high temperature, seasoning only in the second stage of baking. The salt removes water from the tissues and strengthens the meat. Yes, there is also this version of seasoning burgers only after they are turned on the grill or in the pan. As an idea, purists do not put onions, garlic, chili, spicy sauces or herbs in beef burgers! I call them "meatballs" those that contain thyme, garlic, oregano, etc. These are allowed for chicken, turkey or salmon burgers & # 8211 where the meat is tender and needs some help.

The sauces that go well with a beef burger are: mayonnaise (here), the classic homemade ketchup (here), the sauce is soaked (here), tartar sauce (here), ranch sauce (here) or blue cheese sauce (here).

A hamburger meatball should have around 125 g. If it is too thin (flat) it comes out very dry and if it is too thick it does not penetrate, respectively it is hard to eat. At 125 g each meatball had a diameter of about 10 cm.

To assemble these burgers I used homemade buns that I made the same day and whose recipe you can find here.

Before we start frying, we make sure that the buns, sauces and topping are ready. From 500 g of minced beef you will get 4 meatballs for homemade hamburger

How to get the best homemade chocolate.

Very important for homemade chocolate is the syrup and especially how much we boil it. Depending on this we get a different consistency of chocolate. The more we boil the syrup, the sandier and harder the chocolate will be and the less we boil it, the creamier and softer it will be. I like it somewhere in the middle, neither too hard nor too soft, but enough to keep its shape and not eat it with a teaspoon. To make sure I boiled enough syrup, I used a kitchen thermometer. With its help I boiled the syrup up to 115 degrees Celsius, the ideal temperature for chocolate that I like. If you do not have a thermometer, boil the syrup for 5 minutes on high heat from the moment the sugar has completely dissolved.

You can then put the homemade chocolate in a tray to harden. I used a small tray to get thicker pieces, but you can transfer it to any tray you have. Because I didn't want to make it simple, I put a mixture of peanuts, almonds, raisins and pistachios in it. You can put nothing. Don't forget to move quickly because the mixture hardens quite easily, especially if it starts to cool. When the chocolate has hardened, you can cut it and serve. It has an intense taste of cocoa and powdered milk, it is not very sweet and last but not least, it has the taste of childhood. If you do not want it to be so dark in color, you can reduce the amount of cocoa to 75g or even 50g. Try my recipe for potato cake, another childhood dessert in which you can use cocoa.

Pete Nelson of the Masters of the Tree House: 5 things every novice builder needs to know

In his new book, Be in a tree house , tree architect Pete Nelson at Animal Planet’s The masters of the tree house take the game from the yard to new beautiful peaks. See photos with nine more of the most impressive leaf retreats in the book in our gallery above.

In addition, get Nelson's best advice for aspiring builders:

1. Choose the perfect tree.
Before you can really start dreaming about what your tree house will look like, you need to have the right tree - it will be the foundation for your hiding place, and the tree house will need to be customized for it. Choose a healthy tree with a diameter of at least 18 inches, writes Nelson. What about species? Look for long-known species from your part of the world, says Nelson. Some of his favorites: Douglas fir, western red cedars, maples and oaks. Meanwhile, palm trees, arenas and cotton trees are less than ideal for building tree houses, says Nelson.

2. Design your home for nature trees.
Your tree house will be part of the outside - so design it to be part of nature. The trees grow - both in height and in circumference - and move in the wind, Nelson notes. Both forces count in any project [tree house], says Nelson.

This also applies to the appearance of the house. Mix in nature as much as possible, says Nelson, and be careful to use outdoor lights that may be too bright for your neighbors. Nelson also recommends using recovered materials - try Craigslist or your local architectural salvage company. Tree houses have a rich history of sustainability, he says.

3. Get permission.
You're happy with your tree plans - but your neighbors may not be. Make sure you lead your plans by anyone who might be affected, says Nelson. He also advises you to check local building codes for rules about the size of your house in the tree - especially restrictions related to steep slopes or bodies of water.

Most importantly, make sure your city requires a building permit for the size of the tree house you're planning. I only recommend asking for forgiveness when it comes to building permits, says Nelson.

4. Make your construction easier when you can.
Building a tree house is a serious construction - but there are steps you can take to make things easier. First, start small. Limit the size of the structure to fit your needs, says Nelson.

When it's time to start building, do your best on solid ground - not in the air. Pre-fabricate the project as much as possible on the ground and lift the sections one at a time, Nelson recommends. And when it's time to lift parts in the air, build in the bottom up to a third of the tree. The movement is lower and the tree is the strongest at lower levels, he says.

And don't forget about safety. Wear helmets around the construction site and build solid scaffolding, says Nelson.

5. Take your time!
Building a tree house, when done well, cannot be rushed. Know that it may take a little longer to build than you thought it could, says Nelson. Maybe three or four times as much. Sometimes up to ten times more. But do not let this discourage you from proposing to build the tree house of your dreams. As Nelson reminds us, time flies when you have fun.

Are you ready to get started? Get detailed details about building tree houses - plus tons of inspirational photos - in Be in a tree house . Arrive on the shelves this week.

Top 4 delicious homemade cookie recipes! A real magic wand for housewives!

Homemade tender biscuits are a delicious and flavorful snack, perfect for tea. We present below the 4 best recipes, with the help of which you will get some perfect biscuits in a record time. If you have found guests on the doorstep or do not have enough time to cook, just choose your favorite recipe and surprise your loved ones with a rosy and very appetizing delicacy.

Recipe No.1 & # 8211 Fragile biscuits with nuts, ready in record time


-2 eggs (1 egg for dough and 1 egg for greasing biscuits)

-0.25 teaspoon baking soda (or baking powder)

-2 teaspoons powdered sugar

-2 teaspoons almond flakes or walnuts


1. Rub the soft butter (at room temperature) with the sugar, salt and 1 egg. If desired, you can add vanilla or vanilla sugar.

2. Add the sifted flour with baking soda and knead the dough. Get a homogeneous and soft dough.

3. Sprinkle the work surface with a little flour and spread the dough on a countertop 2-3 mm thick. Cut the biscuits with a special shape and arrange them on a baking tray, lined with paper.

4. Grease the biscuits with a beaten egg and sprinkle with almond flakes or chopped walnuts.

5. Bake the biscuits in the preheated oven at 200 ° C for 10 minutes, until golden brown. Baking time depends on each oven.

Recipe No.2 & # 8211 meringues with sunflower seeds


-1 glass of sunflower seeds (or pumpkin seeds)


1. Mix the egg whites with the sugar. Put the bowl in the steam bath and stir continuously with a whisk for 5 minutes.

2. Remove the mixture from the heat and continue to stir for 10-15 minutes, until you get a foam with stable peaks. If desired, you can use a mixer.

3. Grease a baking tray with oil using a brush. Arrange small portions of sunflower seeds on the tray. Keep a distance of 2-3 cm between them.

4. Using a pastry bag or teaspoon, pour small meringues over each portion of seed.

5. Bake the meringues in the preheated oven at 100-110 ° C for about 25-30 minutes. Baking time depends on each oven.

Note:It is best to fry the core of the sunflower seeds in a dry pan. Likewise, they can be added directly to the egg white foam.

Recipe No.3 & # 8211 Fragile cookies with sugar


-0.5 glass of sour milk or kefir

-0.5 teaspoon baking soda

-vanilla or lemon peel

-1.5 tablespoons of sugar to sprinkle the cookies


1. Mix the sugar with the vanilla and egg. Add the soft butter and mix well until you get a white mass.

2. Pour in the sour milk and mix. Add the sifted flour with baking soda and mix. Knead a homogeneous and soft dough.

3. Sprinkle the work surface with a little flour and spread the dough in a 1 cm thick worktop. Sprinkle the top with sugar.

4. Stretch the countertop again until it is 0.5 mm thick. Cut the biscuits (using a mold or a smaller glass) and arrange them on a baking tray, preventively greased with oil.

5. Bake the biscuits in a well-preheated oven at 200-220 ° C until golden brown. Baking time depends on each oven.

Recipe No.4 & # 8211 Fragile vanilla cookies


-2 tablespoons cream (high fat)

-0.25 teaspoon baking soda (or 1/2 pack baking powder)

-yolk to grease the biscuits


1. Rub the eggs with the sugar, baking soda and vanilla (until the mixture turns white).

2. Add vodka, soft butter (at room temperature) and cream. Stir.

3. Add the sifted flour and mix. Knead a homogeneous dough.

4. Sprinkle the work surface with a little flour and spread the dough on a countertop. Cut it into long strips (like a baking tray) with a width of 1 cm. If desired, they can be twisted.

5. Arrange them on a baking tray, preventively greased with oil. Keep a distance of 2-3 cm between the strips. Cut them into smaller strips, 7-8 cm. Grease them with beaten egg yolk. If desired, you can sprinkle them with poppy seeds or sesame seeds. Bake the biscuits in the well preheated oven to a temperature of 200-230 ° C, until golden brown.

Note: If you want a more complex dessert, combine two biscuits each, using your favorite cream or jam.

Stuffed eggs

This extremely easy recipe can be diversified, depending on your preferences. For example, you can make eggs stuffed with liver pate, tuna or salmon paste, or even avocado for people who do not eat meat.

For eggs stuffed with liver pate, you will need:

  • 5 boiled eggs
  • 125 g egg yolk from boiled eggs
  • 125 g of liver pate
  • 25 g finely chopped onion
  • 25 g butter at room temperature
  • salt and pepper
  • greens for decoration

The preparation is very simple. Boiled eggs should be cut in half, lengthwise, the yolk should be removed and finely chopped with a fork. The yolks are then mixed with the liver pate, finely chopped onion and butter and seasoned to taste. Carefully place the pasta in the egg whites and garnish with greens.

  • Prepare the ingredients in 15 minutes.
  • Assemble the sausages in 15 minutes.
  • You spend a total of 30 minutes in the kitchen.

When stuffing the sausages, be careful not to put too much meat because the mat may break when you cook them. If you like the spicy taste, add dried pepper flakes and hot paprika, and for a special flavor you can add a little ginger.

Suitable gaskets

  • bread,
  • salad,
  • sauces,
  • puree,
  • baked potatoes,
  • grilled vegetables.

Delicious homemade sausage recipes

When it comes to preparing homemade sausages, you have a lot of recipes that you can try. One of the secrets of the unmistakable taste of these dishes are spices. From this point of view, there are rules in principle, but beyond them you can be as creative as you want and create your own flavors. Here are some of the delicious homemade sausage recipes you can try:

Traditional homemade sausage recipe

Balance. Here is the key word if you want to get the best traditional homemade sausages. And it is, of course, about the proportions between salt and spices, meat and fat, spices and greens. For example, sausage paste should contain 20-30% fat and the rest, lean meat, but if you use beef, the percentage can go up to 50. Then, if you want, you can also use bone juice to taste sausage pasta. Below is one of the traditional homemade sausage recipes:


  • 1.6 kg pork (boneless pulp)
  • 400 g fatty or fatty meat (pork tenderloin, bacon without mice, beef tenderloin, fatty mutton)
  • 150 g crushed garlic
  • 100 g of salt
  • 25 g ground pepper
  • 15 g ground thyme

Method of preparation:

Cut the meat and pass it through the mincer. Mix spices and herbs with salt. Put the composition over the minced meat and knead by hand. Then fill the sausages.

Homemade sausage recipe Botifarra / Butifarra

If you arrived in Catalonia, you will surely love the local cuisine, with delicious dishes obtained from very simple ingredients such as tomatoes, garlic, eggplant, fish, cheese or olive oil. One of the dishes that definitely remained in your mind, if you tried it, is Botifarra or Butifarra, a type of delicious sausage, which you can prepare right at home. It can be obtained from pork, but also from a mixture of pork and beef. Sausages can be dried and consumed as an appetizer, if you prefer. Here are the ingredients you need and how to prepare 8 sausages in 30 minutes:

Video: Φτιάχνω τυρί εύκολα και γρήγορα με γάλα εμπορίου How to make cheese quick and easy 2


  1. Fenrirg

    your idea simply excellent

  2. Samucage

    excuse me, i deleted this question

  3. Mikazragore

    This question is not discussed.

  4. Baillidh

    Thanks for an explanation.

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