Both adults and children love cottage cheese. Therefore, the stores have a very rich selection of this product. But more and more often people are abandoning purchased cottage cheese in favor of homemade. After all, it is much more useful and you can cook it yourself.
It is necessary
-
- milk
- calcium chloride
Instructions
Step 1
The easiest way to prepare homemade cottage cheese is using additional products from the chemical food industry. So, for example, calcium chloride is very popular in home production. With its help, cottage cheese is prepared as follows: heat raw milk to about 40 degrees, market, village milk is best suited. But you can use any other - pasteurized, sterilized and lactose-free. The latter, as the main material for the preparation of a dietary product, is suitable for those people who have been diagnosed with intolerance to the protein of cow's milk - lactose. And do not forget that the fat content of the final mass, which means taste and friability, directly depends on the type of milk that you use to make cottage cheese.
Step 2
Stir the milk constantly. At the same time, without stopping, pour in a ten percent solution of calcium chloride. It can be easily found and bought at every pharmacy. Don't overdo it! Experts assure: 1-1.5 tablespoons of the drug is enough for 0.5 liters of milk. If you put too much of it, then the cottage cheese will turn out to be too bitter.
Step 3
Bring milk to a boil. When the mass is curdled, remove the container from the heat and refrigerate the resulting mass. In order to get the final product, take a cheesecloth or sieve with a very fine mesh, and put the curd mass on them. This is necessary in order for the glass to have excess water, and the cottage cheese becomes crumbly.
Step 4
Strengthen your health with homemade cottage cheese. After all, it is not only much tastier than the purchased one, but also healthier. Such a product is an excellent source of calcium, it strengthens the teeth and bones of a person. Also, calcium normalizes the nervous system, activates fermentation and helps blood coagulation. But doctors do not recommend eating more than 100 grams per day of homemade calcified cottage cheese, because this can lead to a violation of mineral metabolism.
