Cottage cheese is an amazing product in terms of its qualities and taste. But there are quite a few people who don't treat him well. The reasons can be different, and one of them is that these people have never tasted real homemade cottage cheese. Its taste cannot be compared to the taste of a store product.
It is necessary
-
- 3 liters of raw homemade milk
- a slice of black bread
- gauze,
- bank,
- pan.
Instructions
Step 1
Buy 3 liters of quality, non-skimmed milk. You must be 100% sure of the quality of the product, since you should never boil it.
Step 2
Put the can of milk in a warm place for a day or two (in winter, it can take up to 4 days). For faster fermentation, put a small piece of unflavored black rye bread in the milk.
Step 3
Do not interfere with the milk sour. While it turns into curdled milk, it cannot be stirred and somehow disturbed. Sour milk is ready when vertical “passages” have appeared in it, formed by bubbles rising from the bottom of the can.
Step 4
Using a spoon (preferably a wooden one), carefully remove the cream that has formed on the surface. There should be about a quarter of the can. If less, then your milk has been skimmed / separated or milked from a recently calved cow.
Step 5
Send the cream to the refrigerator to freeze. They will make first-class homemade sour cream - an ideal addition to homemade cottage cheese or cheesecakes made from it.
Step 6
Pour the curdled milk into a large metal saucepan. Please note: it should not be poured out of the can, but, as it were, shaken out. Liquid curdled milk will not turn into cottage cheese.
Step 7
Turn on the stove at the lowest temperature. Put the curdled milk on the fire. Your task is to slightly warm up the mass.
Step 8
Check the temperature after 10 minutes. This can be done by dipping your finger into the sour milk, before gently stirring it. While stirring, do not run the spoon in a circle, but try to act in a vertical plane. The mass must be slightly warm.
Alternatively, you can touch the sides of the pan. The bottom of it should be of medium temperature, and the upper edge is barely warm.
If the temperature is not enough, leave the liquid on the stove for another 3-4 minutes. It is very important not to overheat the food.
Step 9
After turning off the stove, send the yogurt to cool. Put the pot with the mass in a warm place and forget about it for a day.
Step 10
After 24 hours, remove the dishes with the curd mass. By this time, the curdled milk will exfoliate. There will be dense cottage cheese on top, whey on the bottom.
Step 11
Take a large bowl and cover it with a layer (preferably 3-4) of cheesecloth. Drain the contents of the pan into it. The whey will drain into the bowl and the curd will remain in the fabric.
Step 12
Tie the ends of the gauze so that you have a bag of curd. Hang it over a bowl and let it drain. The cottage cheese is ready when the liquid stops oozing from the gauze bag.
