Homemade cheese in a slow cooker

Pour milk into a container.

Beat the egg and salt separately, then add to the milk and stir.

In a slow cooker, turn on the "Pastry", put on for 20 minutes.

During this time, the serum will separate.

Line the colander with gauze so that the edges hang down.

Place it in a saucepan and pour the contents of the multicooker bowl into a colander.

Wrap the edges of the gauze and put it on the future cheese for a couple of hours.

If you hold it longer, the cheese will be drier.

If you add more salt, then the cheese will resemble feta cheese.

In order for the cheese to become elastic, you can put it in the remaining whey for an hour, then remove and dry.

Enjoy your meal!