Cottage cheese is a very tasty dietary product containing a large amount of protein, vitamins, calcium and phosphorus. It goes well with fruits, which is why kids and adults love it so much. Regular curd is obtained by boiling fermented milk. But unleavened cottage cheese, made using a special technology, is much more suitable for small children.
It is necessary
-
- 3 l. fresh milk
- 30 ml. solution of calcium chloride
- enamel pan
- sieve or gauze
Instructions
Step 1
It is very important to observe careful hygiene when making cottage cheese, because only in this case the product will be stored for a long time, and it can be given even to the smallest child without fear. In this case, it is better to use enameled dishes or, in extreme cases, stainless steel. Aluminum pots are the least suitable for this purpose, so it is best to leave them for other purposes.
Step 2
Pour milk into a saucepan, put it on low heat, bring to a boil with constant stirring. Add 30 ml of calcium chloride to the milk. This drug can be purchased at the pharmacy; a 20% solution is best for your purposes.
Step 3
Stir the contents of the saucepan quickly, then immediately remove it from the heat. Before your eyes, the milk will split into curdled clots and translucent whey. Allow the mass to cool, discard it on a sieve. If you want drier curd, transfer it to a double layer of cheesecloth and hang over the sink for 6-12 hours. The longer the cottage cheese is weighed, the drier it will ultimately be.
Step 4
At the exit, you should get 500 grams of fresh crumbly cottage cheese. You need to store it in the refrigerator in a clean container. However, be careful, small children cannot eat cottage cheese in unlimited quantities, so consult a pediatrician regarding the permissible dosage of cottage cheese dishes in the baby's daily diet.
