Cottage cheese is a very useful fermented milk product, it is it that contains the protein, calcium, phosphorus and vitamin A necessary for the body. Stores offer a large assortment of cottage cheese products, but the most useful and delicious cottage cheese is homemade
<b style = "mso-bidi-font-weight:
normal "> You can cook cottage cheese yourself, at home, it doesn't take much time and effort
What you need:
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text-align: justify; text-indent: 0cm; line-height: normal; mso-list: l0 level1 lfo1 "> Milk 2 liters, <p class = "MsoListParagraphCxSpMiddle" style = "margin-left: 0cm; mso-add-space: auto;
text-align: justify; text-indent: 0cm; line-height: normal; mso-list: l0 level1 lfo1 "> Clean gauze, <p class = "MsoListParagraphCxSpLast" style = "margin-left: 0cm; mso-add-space: auto;
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Sequencing:
So, you decided to cook cottage cheese yourself. Pour milk into a saucepan, cover it with a lid and leave in a warm place to sour for about a day.
<b style = "mso-bidi-font-weight:
normal "> You can make cottage cheese faster by speeding up the souring of milk. To do this, add 3 tablespoons of low-fat sour cream to it.
After the milk has soured, place the saucepan in another container, a larger one, in which you have previously poured water. Place both pans over low heat.
As soon as the sour milk boils, it will move away from the walls and you will get a yellow liquid. Remove the pots from the stove immediately, remove the inner container and refrigerate the contents.
Take a sieve and place clean cheesecloth on the bottom. Spoon the curdled milk into a sieve with a tablespoon. Tie the edges of the cheesecloth in knots and hang over a saucepan so that the whey drips into it. The curd will remain in the gauze. If you want a higher density curd, place a plate on the cheesecloth and place the weight on it.
