Usuba
Cottage Cheese with Herbs and Spices
Soft cottage cheese with aromatic herbs, garlic, and spices. Made from milk and kefir with the addition of eggs. Turns out tender and delicious, similar to Adyghe cheese.
- Total
- 30 min
- Standard serving
- 605.3 g
Ingredients
Total 8
Instructions
- 1
Step 1
Pour the milk and kefir into a saucepan and place it on the stove. Without bringing to a boil, pour the lightly beaten eggs mixed with salt into the hot milk and kefir mixture in a thin stream.
Bring to a boil and simmer over low heat, stirring occasionally, for a few minutes until the whey separates.
- 2
Step 2
Remove from heat and let cool for 1–2 minutes.
Add finely chopped herbs, red pepper, and minced garlic.
- 3
Step 3
Pour the mixture into a colander lined with cheesecloth folded in two layers. Level the cheese mass with a spoon.
- 4
Step 4
Twist the gauze into a knot and let the whey drain. Untwist the gauze and cover the formed cheese circle with the edge of the gauze.
Place a saucer on top and put a weight on it — a jar filled with water and closed with a lid will work.
- 5
Step 5
Refrigerate for a few hours. Serve with black bread and tomatoes.
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