Calcined cottage cheese differs from the usual one in that at the stage of preparation, one of the pharmaceutical calcium preparations is added to it. Most often - calcium chloride, in the professional language referred to as "10% calcium chloride solution." Another drug used for these purposes is calcium lactic acid, produced in powder.
It is necessary
-
- Whole milk;
- Calcium;
- 3 liter jar;
- Colander;
- Gauze;
- Bowl;
- Plate.
Instructions
Step 1
Buy whole milk. Transfer to a 3-liter glass jar and store in a dark place for 3 days. Never stir, shake, or disturb. A good layered cottage cheese is obtained if all technological stages of its production are observed - from fermentation to cooking. When a rather dense-looking curdled milk is formed, carefully separate the top fat layer - this is sour cream. Remove it with a wooden spoon, being careful not to touch the layer below. Scoop the yogurt with cutting movements, as it were, crosswise.
Step 2
Prepare the enamel pot for a water bath. To do this, put a wooden lattice or a cloth made of natural undyed fabric folded in several layers at the bottom. Pour in water, place a jar of yogurt. If the water does not reach half of the 3-liter jar, add. If there is an excess of water, remove the excess. Otherwise, it can get inside during boiling.
Step 3
Add 3 tablespoons of curdled milk to 2 liters. calcium chloride, as an option - put 7 g of lactic acid. Simmer in a water bath for about half an hour. Then remove from the stove, carefully, without shaking, without trying or stirring, remove the jar from the pan and leave to cool. When the jar has cooled to room temperature, drain the curd into a colander. Do not tamp, trying to speed up the draining of the whey, it is useless.
Step 4
Serve calcined cottage cheese made using this technology with breakfast or dinner. A child needs a portion of 70-80 g, an adult - about 130 g. If you wish, you can add some fresh berries. But do not fill with condensed milk, jam, or honey. Sweet additives do not work well with calcined curd.
