Cheese Souffle

Hello Dear Friends,

We have come to the end of another very busy week. Even though I had minor health problems this week, I tried not to slow down the tempo as much as I could. If you don't work, how do these souffles come out if I don't work, right? :)

Fortunately, by the end of the week, my neck pain was reduced by 85%. As such, I hardly ever leave the kitchen today. I think we should not go out too much because both my mind and soul are resting.

Souffle When we say that, the flowing water stops for many of us. I tried, but we will say stop with this recipe for those who didn't. Because I have a recipe that you will definitely not fail when applied both practically and step by step.

Souffle Making a cake is actually very similar to making a cake, but there is an additional step, which is the preparation on the stove. Cheese Souffle for you know béchamel sauce We prepare it and then we add our cheese into it. Although Gruyere or blue cheese is usually the most preferred cheese, you can prepare a combination of cheddar cheese and white cheese as I did. If you have different preferences, you should make sure that the cheese is oily and meltable.

Finally, you should not forget that it is the egg whites that make the souffle rise. All the materials you will use, especially the egg whites, should be at room temperature and well fluffed.

And also souffle It starts to deflate as soon as it comes out of the oven, so you should serve it as hot as possible.

You can watch the video explanation of the recipe here.

Love…

Ingredients for Cheese Souffle Recipe

• 4 eggs (whites and yolks separated)
• 25 gr flour
• 25 gr butter
• 250 ml of milk
• Salt
• Black pepper
• Muscat (less)
• Cheddar cheese (80 gr)
• Feta cheese (20 gr)

For containers:

• Butter (enough)
• Breadcrumbs (enough)

How to Make Cheese Souffle Recipe?

1. Grease the inside of the souffle cups with butter, sprinkle the greased cups with breadcrumbs and ensure that the inside is completely covered with breadcrumbs.
2. Take the butter in a sauce pan, add the flour after it melts and fry it.
3. Add the hot milk you have heated to the flour that has a smell. Whisk constantly while adding so that there are no lumps.
4. After adding salt, pepper and nutmeg, add the separated egg yolks one by one while whisking. Turn off the stove when the egg yolks are completely mixed.
5. Add the grated cheese to the hot mixture and stir until the cheese melts and the mixture becomes warm.
6. Beat the egg whites with a little salt, until they become like snow. (The whites you whipped should come to a consistency that will not flow when you turn the container upside down)
7. Beat the egg whites into the cheese mixture that you have prepared and cooled, mixing 2-3 times from the bottom up with the help of a spatula.
8. Divide the mixture into the souffle cups (4 cups) and bake in a preheated oven at 200 degrees for 8-10 minutes. Serve hot.