Cottage cheese for baking, making desserts, mousses and creams must be grinded, especially if it is coarse. Cottage cheese in any product should be an air mass, and not caked large lumps.
It is necessary
- - cottage cheese;
- - sieve;
- - wooden spoon;
- - grater;
- - meat grinder;
- - a crush for mashed potatoes with holes;
- - blender.
Instructions
Step 1
To get started, learn to choose good cottage cheese. The most useful is low-fat cottage cheese prepared in a raw way, that is, by fermenting milk or adding sourdough to it. In cooking, fatty cottage cheese is most often used. Good cottage cheese should be fresh, have no foreign odors, except for sour milk, have a white color with a slight creamy tint. The grain of a good cottage cheese is average, and it itself forms layers in structure.
Step 2
There are several ways to grind cottage cheese. To obtain a homogeneous mass from the curd, the first and most "ancient" method is grinding through a sieve. Excess liquid - whey is squeezed out of the curd (by hand or under pressure). Then take a regular sieve or a medium-sized colander with a very fine metal mesh. With a large spoon, preferably a wooden one, cottage cheese is placed in a sieve in small portions and rubbed under the pressure of the spoon. The grated cottage cheese becomes airy, has no lumps, granularity. To achieve the required fine structure, a single grinding is sufficient.
Step 3
If the farm does not have a sieve, you can use a meat grinder. Before that, it is also important to remove excess liquid from the curd. And the meat grinder must be thoroughly washed and all parts wiped dry so that there are no extraneous odors (cottage cheese quickly absorbs odors). Cottage cheese is put into a meat grinder and ground like minced meat. It is better to choose the smallest nozzle. If necessary, you can scroll the curd twice.
Step 4
You can make the curd less grainy and more uniform with a perforated puree pusher. This method is not as laborious as grinding through a sieve, but the result is not as good. After the sieve, the curd turns out to be more homogeneous, and after the crush, part of the grains in the curd is preserved.
Step 5
As a last resort, you can use a grater. Not the smallest, for potato pancakes, and not the large beetroot, but medium. You will have to grind the cottage cheese on a grater with your hands. Put a handful of cottage cheese in your hand, squeeze it into a tight lump and grate it up and down, pushing the curd mass until it passes inside. You may need to do this operation twice.
Step 6
The most convenient and easiest way to grind cottage cheese today is with a blender. Curd mass in a blender turns out to be no worse than grated through a sieve, and the process is much easier and faster. For a blender, you do not need to squeeze out excess water from the cottage cheese, otherwise the blender will not pull the dry mass.
