Milk is one of the most important food products. Coming out of childhood, people continue to drink it with pleasure; in many national cuisines, there are dozens of different dairy products, such as cream and kefir, yogurt and ice cream, cheeses and butter. If you need to process a large volume of milk, there are many methods and recipes at your disposal.
It is necessary
- Condensed milk
- - 2 glasses of fresh fat milk;
- - 1 cup of sugar;
- - 4 tablespoons of butter;
- - 1 teaspoon vanilla extract
- Homemade curd cheese
- - 1 liter of fresh fat milk;
- - ¼ cup of apple cider vinegar;
- - a thermometer for caramel;
- - gauze;
- - condiments, herbs, dried fruits, etc. taste.
Instructions
Step 1
The easiest way to keep your milk fresh for a long time is to freeze it. Pour milk into a tall, hard container. Do not pour to the brim - the milk will expand when freezing, leave about 5 centimeters. Close the lid tightly. Write with a marker or label the date when you put milk into storage. Place the container in the freezer. When defrosting the milk, it is best to shake it periodically to achieve a smooth, uniform consistency. Frozen milk can be stored for up to 1 month.
Step 2
Make condensed milk, a favorite of millions of kids. Take a saucepan with a thick bottom and mix milk and sugar in it, stirring constantly, bring to a boil and simmer over the lowest heat until the milk is half boiled down. It will take about 2-3 hours. Add butter and vanilla, mix well. Turn off the heat, let the milk cool, pour it into sterilized jars and, if you are going to store for a long time, roll up the can lids. Such milk can be stored for up to a year.
Step 3
One of the oldest ways to process milk is homemade curd cheese. Using various spices and additives (dried fruits, sun-dried tomatoes), you can get a new, interesting taste every time. Transfer the milk to a large stainless steel pot and let it reach room temperature. If you want cheese with a low fat content, skim the cream. Put the saucepan on the fire and bring the milk to 85-87 ° C. Pour in the apple cider vinegar while stirring. Remove the pan from heat, cover and let stand for 15-20 minutes. During this time, the curd will detach from the whey. Put cheesecloth in a colander and pour the curd mass into it. Let the serum drain, make a bag out of gauze, and hang it over a container for 2-3 hours. Add spicy herbs, salt, pepper, dried fruits, sun-dried tomatoes to the curd cheese. Homemade curd cheese can be kept in the refrigerator for up to 2 weeks.
