Cheese curd spread with mushrooms
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I love the combination of mushrooms and cheese and greens... So I thought, why not make a sandwich spread? Get up in the morning, dab on a slice of borodinsky and a cup of hot sweet tea... The day is done!
Ingredients for cheese and cottage cheese spread with mushrooms:
- Cream cheese (any good creamy melted cheese) - 100 g
- Cheese cheese - 100 g
- Butter (1 tablespoon of this amount for frying mushrooms) - 50 g
- Mushrooms (preferably forest mushrooms with bright, pronounced flavor and aroma) - 150 g
- Dill (chopped) - 1 tablespoon
- Milk - 1 l
- Starter (for cottage cheese from "Orsic") - 1 pc
- Salt (to taste)
- Black pepper (ground, to taste)
How to cook cottage cheese spread with mushrooms step by step with photos
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It's not hard to make your own cottage cheese. The main thing is to follow the instructions: 1. Pour room temperature milk into a container. 2. Pour in sourdough starter and mix well. 3. Pour boiling water up to the mark in the thermos. 4 Put the container in the thermos, close the lid tightly and leave in a warm place for at least 6 hours. 5. Place in the fridge for at least 2 hours until it cools down. |
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Cut the mass with a long thin knife... |
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Heat the mass to a temperature of 50-60°C in the same container as the mixture. This is best done in a water bath. This is when the whey begins to separate. Then discard the mass on a sieve (colander) or simply in a pan, lined with 2-3 layers of gauze. Cook for 10-15 minutes. I need a soft curd mass, so simply drain off the excess whey by hanging the curd together with gauze for 30-40 minutes... |
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The cottage cheese is fine and crumbly and moist. By the way, this cottage cheese is good if you can store it vacuum-sealed: it keeps longer and doesn't absorb extra odors, and by cutting off the tip you can take the necessary amount of cottage cheese... |
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Place melted cheese and cottage cheese in the bowl of an immersion blender. Melt butter and pour into blender bowl. All is beaten until homogeneous mass. |
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Chop mushrooms finely and fry in butter. |
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We cut the mushrooms into a smooth paste with an immersion blender and mix it with the cheese and curd mixture. |
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Add herbs and mix all once again for smoothness. Chill for at least 1 hour. |
Salt, Black Pepper, Mushrooms, Creamy, Dill, Milk, Sourdough, Tangy, Mushroom, Cheese, Rich, Creamy Butter, Snack, Sandwiches, Open sandwiches
