Almette homemade curd cheese

12 servings
10 min

Prepare the products specified in the recipe. You will need delicate and non-sour cottage cheese with a fat content of at least 18%. Do not take coarse-grained product. It will not work for this recipe. Take the butter out of the refrigerator in advance so that it has time to soften.

Transfer the cottage cheese to a blender bowl. Grind it into a soft, uniform mass. If there is no blender, you can use a chopper (shredder) or simply scroll the cottage cheese twice through the meat grinder, installing a small lattice.

Wash fresh cucumber. Dry with paper towels from excess moisture. Cut into arbitrary pieces. The peel can not be removed if it is not damaged. Send cucumber to cottage cheese. Mix again with a blender until smooth.

Add washed and dried parsley (or dill) to the curd mass. Grind again until smooth.

Last, add the softened butter (at least 73% fat). Quality butter will give the dish a creamy and tender taste. Grind the contents thoroughly with a blender.

Salt it. Taste for salt and adjust the taste at your discretion, salting the dish.

Cottage cheese almette is ready at home. Slice the baguette thinly. Loaves, tartlets or white bread can be used. Lay out the almette (approximately 1 tea. l. ) in a thin layer. Top with a leaf of parsley, a ring of cucumber or an olive. It turned out to be a small croutons for one bite. A great option for a buffet table.

Cheese will work for breakfast, for decorating festive snacks or for snack sandwiches. Rather, treat yourself. Enjoy your meal!