In the old days, the owners of cows and goats prepared different dairy products themselves. Now even the villagers mainly buy them, since the choice in the stores is quite large. But you can try making cottage cheese according to the traditional recipe, especially if you have the opportunity to take milk directly from the milkmaid. If you have sour milk bought in a store, you can make cottage cheese from it.
It is necessary
-
- milk;
- sour cream;
- ladle;
- pan;
- fabric bag.
Instructions
Step 1
Refrigerate milk. In the old days, this was usually done in the cellar, but a modern refrigerator is also fine. If you just had milk in the refrigerator and sour, do not be upset. If it did not stand for long, then it is suitable for cottage cheese (especially if a sufficiently dense clot has formed in the vessel with milk).
Step 2
If you are making curd from regular, non-sour milk, add sourdough in it. Enough 1-2 tablespoons of sour cream. Place the milk in a warm place and wait for it to sour. The most important thing is to determine readiness, but this can only be done experimentally. Do not be discouraged if the first time you get unfermented or sour milk. In the first case, the cottage cheese will turn out a little, but it will be quite tasty. In the second case, the curd may turn out to be too sour.
Step 3
Remove the clot, put it in a scoop. Place the ladle in a pot of hot water so that you can cook in a water bath. Heat medium-high and simmer the curd.
Step 4
Pour the contents of the scoop into a cloth bag. Squeeze the bag and let the serum drain. The time depends on the consistency of the curd you want to get. In principle, it is already ready, but if you leave the whey to drain overnight, the curd will be drier and friable.
Step 5
In the same way, you can prepare cottage cheese from yogurt or kefir. In this case, you do not need to add the starter culture.
